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Every week, I learn something new and interesting from my colleagues on the food team. Even when they tackle a topic in which I might think I'm uninterested — like a new chicken-finger chain restaurant, Layne's, opening in Montrose today — I find surprising nuggets that add to my worldview. And even to my ever-expanding to-do list.
Really, I do not care about fried chicken tenders in the slightest. Yet Bao Ong's account of born-in-College-Station Layne's history fascinated me — particularly in its account of budding Layne's franchise tycoon Masroor Fatany, a Houston native and A&M grad. I learned Fatany is also the, ahem, guy behind seven Halal Guys franchises in Houston, and that his go-to order at Laynes is "a club sandwich with spicy tenders and ranch with a salted caramel milkshake on the side."
"I could go for that," I found myself thinking. "And maybe I will!"
I also found myself agreeing wholeheartedly with barbecue expert Chris Reid's theory that Caesar salad is an ideal barbecue companion. I realized I had experienced that particular magic at Feges BBQ, where I had encountered a "charred Caesar with serrano vinaigrette and delicious anchovy-gigged breadcrumbs."
It's all about the umami, according to Chris. I was intrigued to learn that over in Port Neches at Redbird BBQ, pitmaster Amid Jalali, "a self-proclaimed Caesar salad fanatic," has developed a coleslaw with a Caesar profile, which Chris has dubbed one of the best in Texas.
And I admit I drooled a little (a verb I use maybe once every couple of decades) over Chris's photo of the TRIS-ket sandwich, a collaboration in which Tris chef Austin Simmons' Caesar joins up with the brisket smoked by Corkscrew BBQ's Will Buckman.
"I could go for that," I thought again. "And maybe I will."
On a more somber note, you won't find a better remembrance of much-loved Central Texas pitmaster John Brotherton than the one Chris posted today. And believe me, I've read them all since Brotherton's sudden passing this week. From his all-weather cargo shorts to the way he knitted the barbecue community together behind the scenes, he comes alive on the page. He'll be much missed here in Houston, where he had many friends.
Photo by: Brett Coomer, Staff Photographer
The Hempstead, Texas restaurant has gained social media attention for remodeling into the 1970s style with checkered tablecloths and Pizza Hut lights.
Local eats
 Photo by: Robert J. Lerma, Contributor | | He opened Brotherton's Black Iron Barbecue in Pflugerville with a focus on Central Texas-style barbecue and was a regular presenter at Texas A&M University's Camp Brisket. | |
 Photo by: Greg Morago / Greg Morago | |
 Photo by: Karen De Amat | | Layne's, which started 30 years ago in College Station, is continuing its expansion in Texas and beyond. | |
 Photo by: Courtesy Of North Italia | | North Italia is expanding its Houston footprint, bringing its scratch-made pastas to Houston's CityCentre. | |
 Photo by: Courtesy Of Houston Whiskey Riot | |
 Photo by: Michael Ma | |
 Photo by: La Grange | |
Houston's top restaurants
 Photo by: Karen Warren, Staff Photographer | |
Aprons on
Photo by: Carolina Ayala, Contributor
During a trip to India, Houston chef Anita Jaisinghani tried this salad from a street vendor and now has recreated it at home.
 Photo by: Paula Murphy | |
Barbecue
Photo by: J.C. Reid, Contributor
Houston barbecue joints Corkscrew BBQ and Feges BBQ have some variation of Caesar salad on the menu.
- The 30 best places to get barbecue around Houston: Greater Houston is enjoying a new era of smoked meat supremacy, making it, perhaps, the new capital of Texas barbecue. Here are some of the best BBQ places in Houston.
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