Hey y'all! What do you do when you want something spicy and bacon-y, but you also want a huge burger, and maybe some loaded cheese fries? Take the backroads to Joe’s Place in Wixon Valley, Texas. From the moment I walked in, I was met with smiling faces and a down-home atmosphere. Brooke, the General Manager and sister of the owner, Jason, welcomed me in and sat down to visit with me. Jason and Brooke are best friends born and raised in Wixon Valley. They still live on the homestead that they grew up on, that's been in their family for generations. Brooke's been the GM since 2016, but Joe's Place originally opened in 1940 as a gas station and general store. It wasn't until later that they started serving food. Only serving two things then, a cold-cut sandwich and a burger. Lay's potato chips were on a rack, as your only choice of side. Today, they still make the burgers the same way, even assembling them the way it's always been done - tomatoes always on the bottom next to the meat. They also still serve the cold cut sandwich, named Grandma's Cold Sandwich, a massive ham or turkey and cheese sandwich.
They've since expanded the menu and added some delicious dishes. The burgers are completely customizable and are so good that in 2017 they were named in Texas Monthly's Top 50 Burgers. I ordered the Sancho Burger, originally created at the request of a customer, but it was so good they had to put it on the menu. A 1/2 pound patty topped with pepper jack cheese, chorizo, jalapenos, a fried egg, bacon, and all the veggies. Seriously, how could I go wrong with that? The meat at Joe's is locally sourced and never frozen, and you can taste the freshness when you bite into it.
Before the burger came out, Brooke asked if I wanted to try their newest addition - obviously she don't know that I never turn down food, especially if there's queso involved. The new Joe's Stack Attack is a plate full of crispy tater tots, loaded with fajita mean (I chose a mix of beef and chicken), bacon, and jalapenos; then all that's smothered in queso. Severed with a side of homemade ranch, jalapeno ranch, and chipotle ranch, this thing was mind-blowing.
Hands down, their Bloody Mary's the best around. Of course I'm a little biased - it's got snacks loaded on top! Perfect for brunch, lunch, or an evening out.
Since Brooke has been there, the biggest struggle they've faced was Covid, and having to completely shut down; facing the fact that her employees had no income. They adapted and overcame the set back and now she's back to enjoying her favorite part of the job, the customers. Some of which have watched her grow up there. She loves being able to build that kind of relationship with everyone that comes through the door.
Update 2024:
I eat at Joe's pretty frequently because the food and people are always amazing. Recently, I asked Brooke if I could come out for another photo shoot and catch up with them. They always have events, some for charity and some for fun, in the works and I wanted to make sure that I was in the know. This year is their 84th anniversary of being open and they're having a big birthday bash that will include a car show, bike run, silent auction, live music, and more. The proceeds will be donated to a local charity, like so many of their events. Follow their Facebook page to stay up-to-date on all the events; they've got a bunch in the works.
This time I had Boog with me and we tried a couple of best-sellers and one new menu item.
We, I should say, I started with fried mushrooms; Boog doesn't like mushrooms, but she at least tried one. They're cut small, and coated with a well-seasoned chicken fry batter. Then fried to golden perfection and served with house-made ranch, jalapeno ranch, and a smokey chipotle ranch.
The Philly quesadilla was a huge flour tortillas stuffed with cheese, sauteed red and green peppers, mushrooms, onions, and as much cheese as the Lord would allow. Y'all this thing had gooey cheese for dayyyysss. It came with fresh pico de gallo and a house-made salsa that was too hot for me, but that jalapeno ranch was just right.
The chicken and waffles were previously only available for brunch on the weekend, but it was so popular that now it's on the regular menu. After I took one bite, I understood the hype. They used their chicken fry batter on a chicken thigh so the crust was crispy and the meat was tender and juicy. The waffle was deep-fried and lightly dusted with powdered sugar; it had the taste and crunch of a funnel cake. Paired with the chicken, it was the perfect salty-sweet combo. I will definitely be ordering this one again soon.
If you're looking for adult beverages, hand-battered chicken fried steak, something spicy, or even fresh biscuits and gravy, you should be Takin' the Backroads over to Joe’s Place in Wixon Valley, Texas. Tell Brooke and the crew we said hi, and make sure you let me know you like it!
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9376 E. State Hwy 21, Bryan, TX
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