BB’s started with a simple goal: make Maw Maw proud.

Maw Maw was Brooks Bassler’s grandmother — the woman who cooked with heart, shared every recipe from memory, and believed good food should bring people together. Her kitchen, her stories, and her Louisiana roots shaped everything BB’s would become, from Cajun gumbo simmering on the stove to family meals meant to be shared.

In 2007, Brooks opened the first BB’s in a small 1,100-square-foot space in Houston’s Montrose neighborhood.

The idea was bold for its time: serve authentic Cajun cuisine inspired by New Orleans classics — shrimp po’boys, seafood boils, and scratch-made comfort food — all with a Texas point of view. That blend became known as Tex-Orleans, and it struck a chord with guests looking for bold flavor without pretense.

When we set our sights on new communities, we wanted to bring something familiar — and something new. A place rooted in authentic Cajun cooking, shaped by the flavor, color, and energy of a true cantina.

That’s how BB’s Cajun Cantina was born. It’s still BB’s at heart:

• scratch-made comfort food
• fresh Cajun seafood
• shrimp po’boys, gumbo, and classics inspired by Maw Maw
• and seafood boils served hot, bold, and meant to be shared

But now, there’s a twist. Cajun Cantina blends that Louisiana soul with Tex- Mex favorites — tacos, fajitas, wings, queso and chips, margaritas, and everyday dishes people crave. It’s food that feels familiar, flavors that feel exciting, and a vibe that welcomes everyone.