Smoked ribs, sorghum popcorn & pickled satsuma

- The inspiration for Bernadine's, a new Houston restaurant, can be seen all along the Interstate 10 corridor and from the Apalachicola oyster houses to the fried fish stands in south Texas. Bernadine's opened in December 2015 and the Cajun-Creole menu created by executive chef Graham Laborde is a quite popular with diners.

During a visit to the restaurant on FOX 26 Morning News, Laborde explains how he prepares smoked ribs, sorghum popcorn and pickled satsuma with food talk radio show host Cleverley Stone. Bernadine's co-founder and chief executive officer Chris Cusack comments on the restaurant's quick popularity.

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