Pappas: a story of passion, innovation & quality.
19.Aug.2015

H.D. Pappas left Greece in 1897 and traveled to America to pursue his dreams. He brought with him a passion for quality and service that became the benchmark of his success as he opened restaurants throughout Tennessee, Arkansas and Texas.

OUR AMERICAN DREAM

papas bros

At Pappas Bros. Steakhouse, we put immeasurable care into everything we do, all to provide our Guests a dining experience like no other. The principles we operate on have long been instilled in this family-run business. They’re what H.D. Pappas brought with him to the New World in 1897: a passion for quality food and service, careful attention to detail, and a determination to treat every person that walks through the door as a welcome Guest.

papas counter papas out
papas shop papas till

The warm, inviting atmosphere and family-focused attitude found in every Pappas restaurant started well before the Pappas brothers opened their first restaurant in 1976. It all began with their legendary grandfather, H.D. Pappas. He left Greece in 1897 and traveled to America to pursue his dreams. He brought with him a passion for quality and service that became the benchmark of his success as he opened restaurants throughout Tennessee, Arkansas and Texas. It was this same dedication to quality and service that H.D. passed down to his sons and grandsons. His sons, Pete and Jim, chose a different path than their father and entered the restaurant equipment and supply business. They opened Pappas Refrigeration in 1945. It wasn’t until 1976 that Jim's sons, Chris and Harris, followed in their grandfather's footsteps by opening their first restaurant, bringing the family’s American dream full circle.

papas wal

Harris and Chris still lead the chain of Pappas restaurants with more than 80 locations in seven states, throughout Texas, and with locations in New Mexico, Ohio, Georgia, Illinois, Arizona and Colorado. Based in Houston, the still privately-owned and operated business is a highly respected leader in the industry nationwide. You can see the emphasis on family when you dine at Pappas Bros. Steakhouse. Photos of weddings, picnics and other events throughout the generations of Pappas family line the walls. Think of yourself as a Guest of the family.
Pappas Bros. takes great pride in not just our family history, but all the people who work for us, whom we consider part of the family. An emphasis on extensive training instills the family’s values and a sense of pride into everyone you’ll encounter at a Pappas restaurant. Many of the professionals you meet at Pappas Bros. Steakhouse have been with the company for years. Some of our wait staff has even been catering to our Guests since day one. You’ll get to know our staff, and they’ll get to know you – a personal touch that sets dining with us apart.

papas room

Because our values emphasize using fresh ingredients and preparing everything from scratch each day to serve only the finest quality food, we’ve invested a lot in having the right people on staff. We carry more full-time chefs than other steakhouses. Having at least three chefs overseeing the kitchen each night means we can ensure every dish – not just our incredible meat, but our sauces, desserts and sides, too – goes out flawlessly. We employ several pastry chefs specifically to create decadent desserts. And our sommeliers are among the best in the business, advancing through the highest levels of certification. You’ll encounter several of them on the floor each night as well; to be sure every Guest receives personal attention to their wine needs.

One of the things that make Pappas Restaurants different from other restaurant companies is that Pappas not only run our restaurants to feed our loyal Guests day in and day out, we also own and drive the trucks that deliver the freshest meats and seafood to our restaurants every day. We employ the electricians who keep the lights on and the kitchens humming.

papas news

Our ingredients for incredible dining: A talented staff, a timeless process, and excellent food & drink we make, own and operate almost everything we need to ensure we continue to serve only the highest quality products in a comfortable environment that keeps Guests satisfied and coming back time and time again. This type of business organization is called "vertical integration," and it helps us ensure there's never a holdup in the process and that we provide the absolute best for our Guests.

Combine that with Pappas Bros. Steakhouse’s investment in hiring and training top-notch staff, use of the classic dry-aging process, and emphasis on only the best ingredients, and you have all the makings for a remarkable dining experience.

The Pappas Bros. secret to incredible meat is the dry-aging process, and there are only three written copies of our exact dry-aging process in existence: one with the Pappas brothers themselves and one at each location. Many competitors ask exactly how we do it, but we’ll never tell. All the copies are stored in safes to protect the secret. We can share some details, though …

papas bon

SUPERIOR BEEF STARTS AT THE SOURCE
Putting a mouthwatering steak on the plate starts with sourcing the best cuts of beef. We get all our beef from a single packer in the Midwest, allowing us to retain tight quality control. We use corn-fed beef, and USDA Prime graded cuts – the highest quality rating. An important characteristic of prime beef is the marbling within the beef. This makes the meat very moist and flavorful when prepared properly. Because we serve so much beef and take the time to dry age the meat in-house, we rely on efficient forecasting to ensure we never have shortages.

papas frig papas meat

 

We Only Serve 100% USDA Prime Beef
We also source our lamb and seafood fresh directly from suppliers. We serve superior American lamb from Colorado, which is larger, plumper, more tender and more flavorful than the smaller New Zealand breed typically found on restaurant menus.

papas chop papas fil

Before we can dry age the meat, it has to be butchered. Pappas Bros. Steakhouse has taken the unique step of hiring butchers full time to cut our beef – and our lamb – in-house. Most restaurants buy pre-packaged, pre-portioned meats. We buy primal cuts of beef and lamb, and our highly experienced butchers cut them down using our on-site saws, so we get the perfect portions.

papas lamb

Our in-house dry-aging process is what thoroughly sets our steaks apart. Dry-aging is a classic process for developing flavor. The meat is placed in a humidity-controlled freezer for a minimum of 28 days. As the moisture in the meat evaporates, the beef stays tender and juicy and develops a nuttier flavor. Some steakhouses tout dry-aged steaks, but they only serve one dry-aged cut or they buy their meat already dry-aged. At Pappas Bros., we control the dry-aging and we serve a variety of dry-aged cuts to suit many palates.

papas slic

Our classic seasoning is designed to bring out the natural flavors of our steaks instead of covering them up. We simply use kosher salt and black pepper and finish our steaks off with butter. Our steaks are seared on Montague broilers to get just enough brown crust to seal in and intensify the delicious dry-aged flavor. With several full-time chefs on duty each night, we keep a tight watch to ensure everything’s up to our standards. Our executive chefs sample every steak on the menu each week to be sure the flavor profile is correct. Our lamb and seafood receive the same attention to detail. When you come to Pappas Bros., you know you’re going to experience unparalleled quality.

for the full story click on the logo below

papas logo

budike

  • Latest
  • Popular
  • Harvest season is hundreds years of tradition in Greece, with all family members helping to produce the must, making the...

  • Winemakers on the Greek island of Crete are eager to introduce you to grapes like vidiano and kotsifali. Family winegrowers...

  • To eat because you have to eat is a habit. To eat clever, is an art. To eat your mother’s...

  • Greek exhibitors show their competence and efficiency in the scope of the biggest trade fair for food and beverages
    Promoting exports...

  • A good friend Chef Peter Minakis reminded me of this great dish that somehow was always available in our home....