![]() ![]() ![]() Delta Blues' head chef and pitmaster Michael Velardi smokes only Creekstone prime briskets. Perhaps that loss of quality over the years, the notoriously dry and paper-thin brisket, is what motivated the company to reinvent itself via this new venture. Photo by Carlos Brandon It's no secret that the barbecue quality at any Pappas location, in particular the brisket, is a long ways short of amazing. ![]() An expressly barbecue-focused upscale reinvention of the Pappas Bar-B-Q name. Still, Delta Blues is something else altogether. Both concepts incorporated elements of their creators' initial concepts into new menus. And Ronnie Killen had, the year before, wowed with his even more upscale, beef-centric Killen's STQ. Goode Company had already introduced the upscale BBQ-Tex-Mex concept earlier the same year with their Kitchen & Cantina opening in the Woodlands. When it opened, Delta Blues was perhaps the first of its kind in Houston. It's a craft cocktails and beer, prime steaks on the menu, $33 for a three-meat plate kind of joint. This is no counter-service, pay by weight, in-and-out kind of joint. For one, the full service bar, restaurant and scratch kitchen is more upscale than any traditionally casual Pappas Bar-B-Q location. The concept is markedly dissimilar to the standard Pappas Bar-B-Q brand on many levels. Pappas Delta Blues Smokehouse arrived, rather quietly, in Webster, Texas - a stone's throw from Space Center Houston and League City. In December 2017, the folks behind Houston's most polarizing chain barbecue brand and the city's quintessential restaurant empire opened a smokehouse unlike anything else on the company's roster. ![]()
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