Black Restaurant Weeks: Historic Houston Restaurants
When Jessie Hearn told Percy “Frenchy” Creuzot Jr. in 1969 that his fledgling po’ boy business might fare better as a fried chicken restaurant, Creuzot Jr. put up a fight. Fried chicken wasn’t his dream; he wanted to bring Creole cuisine to the masses. But, after seeing the steady stream of cars that pulled into the Church’s Chicken lot a few blocks down the street, Creuzot Jr. used an old recipe and put a New Orleans version of fried chicken on the menu. Similarly, when he noticed that other…
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