Today we’d like to introduce you to Bart Black.
Thanks for sharing your story with us Bart. So, let’s start at the beginning and we can move on from there.
I spent a lot of years in my 20’s bouncing around from kitchen to the kitchen thinking that each place was the best there was. Starting with broiled sole and open-faced hot turkey sandwiches with gravy on the fries on the east coast to modestly prepared gulf seafood and slow smoked meats in Texas. During this time period, new American food was just starting to be developed. I didn’t have a clue.
Not until I started investing in my skills through diving into industry periodicals and 70’s and 80’s culinary icon cookbooks did I understand that most of the foods I cooked, though prepared well, were made for the masses and commonplace. My association with local and national culinarians opened my eyes to a whole new culinary experience and drive.
We all know that a higher percentage of the prepared food and beverage consumed in America still follows that commonplace method. I think that this higher percentage of chefs and kitchen managers like I once was, prepare convenient, common food. My experience with these folks are that once turned on to a higher level of culinary possibility they turn rabid with creative juices and new found vigor. Drop the premade stuff for fresh and save money. Then spend your savings on skilled labor to make it right.
We have now initiated long-lasting programs with local farmers, cheese makers and brewers. May seem funny, but I feel I’ve gone full circle back to simple and good again. Only this time the end result is very unique. If you want to visit, please let me know.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
A trusted supporter told me a long time ago “that when owning a business, the highs are higher and the lows are lower.” There is absolutely no way to understand this until you have experienced it. The feelings of elation and exasperation are both physically and mentally taxing. Unfortunately, these swings are generally driven by financial strains and successes.
We have been blessed with great staff along the way. They are our extended family. The issues are when your air conditioning goes out, or a delivery does not arrive on time.
We’d love to hear more about your business.
Though we face both of these realms daily we stay on path. We buy great products from people we know. Not the lowest bidder who always remain un-named. I can call my producers if I have a question. Most restaurateurs cannot. In doing this it means that I have to have the staff to chop every vegetable, butcher our fish, chicken, beef and create our sauces, dressings and desserts in-house.
We have a small freezer, it remains the place to keep our ice cream! This all leads to high costs, but we hope, at the moment of truth when a guest tastes our food, that the AHA moment occurs and they “get it!” Its very frustrating to see the franchise, big box restaurant on a wait. The desire for wholesome food dissipates as the search for less expensive options becomes the new desire.
Our food is wholesome, full fat and truly locally grown when possible. Many say they do this, but I’ve been to their establishments. Sometimes I wonder if we are in a time of change to local or a change to deception. We walk with integrity and have built a culture of trust in what we do.
What were you like growing up?
I was born in Texas, raised on 500 acres in the Pocono Mountains and moved back to Texas when I was 21. I hunted, tapped maple trees and reduced the sap to syrup as a kid with my Dad. Lived in the woods as a kid. Always outdoors.
Contact Info:
- Address: 11550 Louetta Road, Suite 1000 Houston, Texas 77070
- Website: www.blacksmarektable.com
- Phone: 281-826-0211
- Email: rblack@blacksmarkettable.com
- Facebook: https://www.facebook.com/Blacks-Market-Table-219242358265744
Getting in touch: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
