Shrimp, fish, crab…cinnamon buns? In this episode of “Eat Like a Local with Chris Shepherd,” Shepherd visits two of his favorite places to buy coastal seafood. They both do things their own way. We have perfected the fusion of Texan and Cajun cuisine. The other serves cinnamon rolls before you even get your crab-stuffed jalapenos or blackened and smothered redfish.
While the cinnamon rolls are a restaurant favorite at the Monument Inn, Shepherd credits all the food he ate during his first meal there as one of the main reasons he ended up move to Houston.
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“Eat Like a Local with Chris Shepherd” is your guide to the best food in Houston. Watch new episodes Saturdays at 10 a.m. on KPRC 2.
4406 Independence Drive South | The door
Monument Inn opened in 1974. In 1990, Ann and Bob Laws purchased it. Since then, they’ve had successes and setbacks, but none that have really slowed them down.
Both husband and wife have roots in the food industry. Bob Laws owned a catering business in the film industry. Ann Laws was director of operations for a chain of five Texas restaurants.
Just six months after the Laws purchased the Monument Inn, it was destroyed in a fire. Just ten weeks later, they reopened in their current location along the Houston Ship Channel.
In 2008, the restaurant’s downstairs private rooms were flooded during Hurricane Ike. The same thing happened in 2017 during Hurricane Harvey. In both cases, the laws were changed in just over a month. This rapid recovery was good news for the customers who fill the LaPorte dining room week after week.
According to the Monument Inn website, they serve 80,000 pounds of shrimp and nearly 25,000 pounds of catfish, crawfish and fresh fish each year.
In this restaurant, you won’t get a traditional basket of bread or fries. You’ll have warm, sweet cinnamon rolls to tide you over until your meal arrives. The restaurant’s bakers can make more than 1,000 cinnamon rolls on a busy Saturday.
12 locations in and around Houston
BB’s Tex-Orleans, a true success story in the Houston restaurant industry. Since 2007, BB’s Tex-Orleans has grown from just one restaurant to a dozen in the Houston area.
It all started when Brooks Bassler, who attended the University of Houston as a high jumper, founded the first location at Montrose and Westheimer. The menu was inspired by Bassler’s grandmother who he called Maw Maw.
According to the BB website, Bassler also turned to family recipes and researched po’boy shops in New Orleans.
He ended up with southern Louisiana-style cuisine with a Texas twist, which is why the local restaurant chain is said to be the “home of Tex-Orleans cuisine.”
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Watch new episodes of “Eat Like a Local with Chris Shepherd” Saturdays at 10 a.m. on KPRC 2.
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