Dining
BY ROO MOODY
Berg Hospitality and B&B Butchers have helped raise more than $1 million for Houston-area nonpro ts.
The Double Cut Colorado Lamb Chops come with lamb bacon and German mustard.
PHOTOS COURTESY B&B BUTCHERS
B&B Butchers celebrates 10 years of business
City of Houston o cials have proclaimed Oct. 21 as “B&B Butchers Day.”
Houstonians could gather, celebrate and feel at home,” said Berg, founder and CEO of Berg Hospitality Group. The local impact Growing up in New York, Berg’s mother would take him to volunteer in the soup kitchen. Giving back was always important to Berg, and as B&B Butchers grew more popular, he founded Berg Gives Back to support Houston communities through meal programs, donations and relief e orts. “This anniversary isn’t just about looking back at what we’ve built–it’s about looking forward and making sure we give back to the community that has supported us since day one,” Berg said.
More than 10 years ago, Ben Berg toured a xer-upper building o Washington Avenue. He said he wanted to nd a space with character for his new restaurant, and after seeing a picture of the outside, he loved it. As Berg toured the brick building, he said trees were growing through the brick and that half of a wall wasn’t there, but he was determined not to
tear it down. A closer look
A decade after opening, B&B Butchers has all of its walls, lots of character and a reputation as a ne-dining steakhouse and butcher shop. “We opened B&B Butchers with the dream of creating not just a steakhouse, but a place where
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1814 Washington Ave., Houston www.bbbutchers.com
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