But we’ll get back to that later.
As Chuck mentioned in yesterday’s blog, our visit to the Kemah amusement pier was just a prelude to our trip’s purpose—a visit to T-Bone Tom’s, which was featured on Guy Fieri’s Diners, Drive-ins
"’T-Bone’ Tom Fitzmorris inherited a Kemah meat market from his father, who passed away in 1982. Like many Texas meat markets, the place smoked their own homemade sausage, along with ribs and brisket and sold barbecue sandwiches on the side. In the early 1980s, during the building of the Kemah-Seabrook bridge, the butcher shop was overrun with hoards of hungry construction workers looking for lunch. So the business, which was simply known as ‘the meat market,’ changed its name to T-Bone Tom's and started serving plate lunches, steaks, and seafood. It eventually became one of the most popular restaurants in the area” (Robb Walsh at houstonpress.com).
Unlike at many of the restaurants we have visited, the crowd at T-Bone Tom’s filled both the interior dining rooms with a surprising number of patrons sitting on the open area patio that looked to me like a 1950’s or 60’s tiki bar.
But, since the day was somewhat cool, we headed indoors.
Now we have frequently seen tabletops with business cards encased in a laminated coating. But T-Bone Tom’s went in a different direction. Almost every chair back promoted a local business ranging from landscaping companies to this one that caught our eye.
Now our first clue to portion size should have been the Texas-sized glasses of ice tea. We tried to provide some perspective by
But back to the armadillo eggs. These are jalapeno peppers stuffed with brisket that has been tossed with a bit of barbecue sauce, then breaded and fried.
T-Bone Tom’s began as a meat market, so the rib eye would be a good choice for an entrée. But the restaurant is also known for its smoked sausage and brisket. But, given the signs on the walls, they are equally known for their chicken fried steak.
So both Chuck and I ordered a variation on the chicken fried steak. For Chuck it was the Chicken Fried Steak Platter which came with mashed potatoes, green beans, a side of gravy, and Texas Toast.
I ordered the Steak Finger Basket which proved to be a larger portion of food than Chuck’s platter.
We finished by sharing a slice of deliciously tart Key Lime pie.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.
Pelican Pics of the Day