The Houston Chronicle wrote a wonderful piece about our history and a glimpse behind the scenes.

Gabby’s sticks to what works – meats are cooked in handbuilt, wood-burning pits constructed in Mesquite by Oyler. The seasonings were perfected by Mariner and Roche in the restaurant’s first years.

Dishes bear names such as “Texas BBQ Pie” and “Pulled Pork Nachos.”

“We have a very loyal following,” Mariner said. “Both of us are still very involved in the restaurant. We like working the front line and dealing with customers. It’s the most enjoyable part of the business. It’s a nice thing when people arrive in a good mood to see you. We’re here to take care of guests so they can have a good time.”

Read the whole article.

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