Category Archives: Media

Houston’s 5 Best Weekend Food Bets: Join the Brunch Society

- - Category: Media
Houston Press – By Brooke Viggiano The RTB Event Group continues its series of upscale, boozy VIP brunch experiences. On select Saturdays, The Brunch Society will be going down on B&B’s rooftop patio alongside international DJs and live music. For reservations, call 713-862-1814 and mention that you are with The Brunch Society; and mark your calendars for future dates: September 9, September 30 and October 28. Read More

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Best new brunches: 8 restaurants that make the weekend special

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Culturemap – Marcy de Luna While B&B Butchers offers brunch every weekend, the Washington Ave. steakhouse puts on a special Brunch Society soiree that kicks the tempo into warp speed. The revelry on the second-floor patio involves DJ-spun beats, cocktails aplenty, bottle service, and decadent fare, from coconut-crusted French toast stuffed with strawberry cream cheese and to the crazy-good Carpet Bagger Burger with thick-cut bacon, blue cheese dressing, crumbled blue cheese, Cajun-fried oysters, and house-made hot sauce. Read More

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The Best Bets For Houston Restaurant Weeks 2017

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If you’re the type of person looking to try that splurge restaurant that’s been just out of reach all year, now is the time. In fact, the deals abound so much, it can be downright difficult to decide where you want to go. The Houston Press has perused the menus of $20 lunches, $22 brunches, and $35 and $45 dinners, all of which are two or three courses  to find the best bets. Read More

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ABC13’s 9 Insanely Over-the-top Burgers Video

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ABC13 w. CultureMap – By March De Luna   You’ll find a fantastic array of toppings from the deliciously familiar thick slab bacon, avocado or caramelized onions, to the wildly amazing with Cajun-fried oysters, dried ground ghost chilies or sambal mayonnaise. Did someone say blue cheese fondue spiked with Dogfish Head Indian Brown Ale?   

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The Toughest Parts Of Every Animal You Eat

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Thrillist – By JAYME LAMM Though you obviously wouldn’t eat the bone, don’t let it go to waste, says Ken Laszlo, Butcher, B&B Butchers & Restaurant. “If you use beef bone to make a soup or stock, just remove them when the stock is complete and scoop out the marrow (after roasting and before making stock) onto a slice of bread with a sprinkle of salt,” he suggests. Read More

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