My goal was to bring to Houston a first-class neighborhood butcher shop with an intense focus on customer service.
– Benjamin Berg, proprietor of B&B Butchers & Restaurant
The Butcher Shop provides a complete butcher and delicatessen experience featuring some of the finest and most thoughtfully sourced products within Texas and beyond. Ken Laszlo, B&B’s Butcher and Operations Director, moved to Houston from New York City specifically to open the new concept. He visits local farmers markets and meets many of his meat producers, meticulously researching each and every product brought across The Butcher Shop threshold.
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Also a New York City native, Ken brings more than 30 years of restaurant business experience. He operated steakhouses and restaurants across the country, including serving as General Manager at Park Avenue Café and Maloney & Porcelli where he worked closely with owner David Burke and Chef Neil Murphy. He was originally drawn to the restaurant business by an early love of cooking. Beginning at age 14, he attended cooking school twice a week where he learned the French method. This experience, coupled with growing up dining out with his family in some of the best eateries across New York, instilled a passion for great food and an appreciation for quality that he brings to his role at B&B Butchers & Restaurant.
Born in New York City, Ben has been in the restaurant business for over 15 years, working for upscale steakhouses in key markets including Las Vegas, Mexico City and his hometown. He began his career working in the kitchen as an in-house butcher and has a proud family heritage rooted in the restaurant business. His great-grandfather was a kosher butcher in Chicago, his grandfather owned the iconic Orange Julius juice stand in Los Angeles and his brother is a chef at a well-known New York City eatery.
Chef Tommy Elbashary fell in love with cooking at an early age, surrounded by the rich aromas in his mother’s kitchen in Cairo Egypt. His childhood dream quickly became a reality when he arrived in the U.S., where he began his culinary career as a butcher’s assistant behind the counter of New York’s iconic Gallagher’s Steakhouse. With more than 32 years of experience, Chef Elbashary worked at some of the country’s finest eateries including Ben Benson’s, Rosie O’ Grady’s, King of the Sea, The Post House and Cite and Smith & Wollensky.