If you are wondering if it's the water that makes the difference, I'd care to say that it's the craftsman's hands. What separates Jersey Bagels from other bagel shops is that every single bagel is hand rolled. Starting out of their home, Jersey Bagels is now celebrating it's 2 year anniversary in their brick and mortar spot in Cy-Fair. They have come a long way from their Tomball and Jersey Village Farmers Market days.

The wide variety of bagels are accompanied by delicious and packed bagel sandwiches and signature coffee drinks. My personal favorite sandwich is the Lox with a garlic or onion bagel with chive cream cheese! Yes, I might need a breath mint after for those around me, but my goodness is it good. Another winner is the Everything bagel with Everything cream cheese.

My family and I stop in at least once a week and even if there is a line, they move pretty quickly. There isn't a ton of dine in seating, so plan on taking the bagels to go. I look forward to what else Jersey Bagels has in store.

If you would like to watch and listen to our podcast with Jersey Bagels, press play on the video bellow!


After earning their place in the Houston Barbecue scene at their location in the Conservatory Food Hall, John and Veronica Avila are back with Burro & Bull in the Cypress area! Their quiet opening was Thursday, Nov. 18th (sorry this post is a little late!) and they did not disappoint. Taking over the space formally occupied by a Corky's, Veronica has altered the dinning atmosphere with a slick and modern look. Bright colors of blue and yellow accent walls of dark wood and big brown booths.

I mention the décor first because at their previous location, there wasn't much highlighting the look and feel of Burro & Bull's Texana feel. Now, they have it expressed beautifully.


Having only just opened, I have to be honest and say I was expecting the worst. Most soft openings I go to I just sit quietly and let the servers bumble over orders, listen to the kitchen yell at each other over confusing orders, and watch the patience die from other friends and family of the establishment. I also almost NEVER review a restaurant until they have had a least a few weeks under their belts. But I can honestly say that if this is just the start of Burro & Bull and it can only get better from here, then John and Veronica are going to be doing just fine!


My family and I ordered a pretty decent amount of food. From the menu we ordered the flautas, enchiladas, moist brisket, ribs, garlic beef sausage, cream corn, mac and cheese, and the calabacitas.

Being aware that they might be relatively new to the pits, I wasn't going to be harsh on the barbecue regardless. That being said, I was surprised at how good it actually was. No two pits are the same and no matter who builds the pits, each one has it own temperament. You could tell that there was a bit of a fight to get the smoke on this brisket but over all not a bad start. The ribs came out really well with a nice smoke and texture. Definitely a winner. The sausage needed just a touch of barbecue sauce, but I loved the garlic flavor that was pronounced in it.




The enchiladas and the flautas were a great highlight to the Smoked Texana that Burro & Bull is going for. Having the smoked element in these dishes really separated them from your traditional barbecue spots. Though Burro & Bull aren't the only ones combining Mexican and Texas Barbecue, I am excited to see chef de cuisine Jesse Gallegos' talent highlighted with future menu items.


I wish I was more verse in the true forms of flautas and enchiladas so I could truly compare, but most of my experience of these dishes comes from Tex-Mex spots. Both dishes were wonderful in their own rights but I was a little thrown off by the dark mole taste. Thought the menu says "chile Rojo", I could only identify it as mole. Without a creamy guacamole or more cotija cheese, it over powered the enchiladas. But I'm not a huge mole fan, so knowing this, ones I pulled a little of the sauce off to the side, I enjoyed it! I actually added some of the cream corn to it and that really balanced the dish out for me.


Again, anything "negative" in this right up is only highlighting my ignorance or personal preferences. A table behind us was scarfing the enchiladas down without making any changes, so please give these a try!


The mac and cheese had a nice bechamel sauce, the cream corn had FANTASTIC heat from the green chiles, and the calabacitas were a fresh take on a barbecue side.


I truly look forward to visiting Burro & Bull again! With a full bar and dinner service, I think Cypress has a great spot in the making!


If you would like to hear their story before opening Burro & Bull, you can watch and listen to it here:



Note: Just in case, I'd like everyone to know that I was invited to the soft opening and wrote this on my own. Burro & Bull did not comp, compensate, nor sponsored this post.

The event featured wild game bites, Treaty Oak cocktails, live music, and great company.


Dozier’s BBQ Pitmaster, Jim Buchanan, gathered some of the best talent Houston has to offer to raise money for the Fulshear Police Foundation. The “Pitmaster Party: Wild Game Edition” that happened on Saturday, October 9th sold roughly 275 tickets and raised $10,000 for the foundation. The event also featured some of the barbecue family’s favorite vendors Boerne Brand Hot Sauce and Treaty Oak Distilling.


Watch a video of the event here:


Buchanan challenged the pitmasters attending to use wild game in their dishes and be as creative as possible. From the menu bellow, you can see that they defiantly took the challenge to heart.



From John Brotherton of Brotherton’s Black Iron Barbecue in Pflugerville: Poussin & Python Sausage & Turtle & Rabbit Gumbo Boudin, served with their signature sauce line ‘Burnt Ends’. For those wondering, “did he just say ‘poussin’?”, yes… a poussin is a 28 day old chicken… get your mind out of the gutter.


Patrick Feges of Feges BBQ in Houston: Smoked Duck Gumbo, served over rice with everything but the kitchen sink mixed in. Talking to Patrick, anything smoked in his restaurant was added to the gumbo; sausage, boar, brisket.


Quy Hoang & Robin Wong of Blood Bros. BBQ in Bellaire: Tea Smoked Quail, with a sweet Thai chili glaze. Usually one to go for the pain with the spice level, Quy’s Thai chili glaze was perfectly balanced between heat and sweet. I really do hope to see this glaze on some smoked wings soon… hint, hint Blood Bros.!


Brett Jackson of Brett’s Barbecue Shop in Katy: Smoked Lamb Stuffed Jalapenos, wrapped in bacon and stuffed with goat cheese. Sporting his “Smoke Beef Not Meth” shirt, Brett defiantly was smoking the good stuff with this bite.


Jim Buchanan of Dozier’s BBQ in Fulshear: Smoke Duck Pastrami, with a cherry mostarda. Not only was Jim helping to put this dish together, but he was also assisted by his wife Colleen, Anthony McDonald (Dozier’s and AM Barbecue), and BBQ photographer Robert Lerma. A fun dish put together by a fun crew.


Ara Malekian of Harlem Road Texas BBQ in Richmond: Venison Chili with Chicharrón, thickened with a demi-glace. I used the chicharrón to spoon the chili in giant heaps to get the mixture of crunch, richness, and salty-ness from this dish.


Scott Moore and Michelle Holland of Tejas Chocolate & Barbecue in Tomball: Smoked Nilgai Sliders. Probably the crowd favorite and also the one dish that had everyone Googling ‘Nilgai’. I’ll save you the trouble, it’s a large Asian antelope, and it is delicious!


Russell Roegels of Roegels Barbecue Co. in Houston: Drunken Boar Sausage, served with a homemade mustard. Infused with Shiner, smoked to perfection, and not half as ‘gamey’ as you would expect from boar.


With the live music, great weather, and cold drinks Dozier’s and those participating put on a great party for a great cause.