Little Big's Big Debut
After much anticipation, Little Big's opened to a crowd hungry for sliders and shakes this past Wednesday night. The restaurant, which took the place of the popular Ming's at the corner of Westheimer and Montrose, is the latest concept from REEF's Bryan Caswell: a casual burger joint that will stay open late but which focuses on trendy, creative food.
To whit, one of Caswell's most popular creations thus far is a White Russian milkshake called "The Dude," which is made from Katz's coffee and wine (and which apparently tastes much better than it sounds). Other frozen creations on hand use Katz's coffee as well, such as the Frozen Joe, a milkshake made with Katz's chocolate-praline flavored coffee.
But what about the burgers?
Early consensus is that the sliders and hand-cut fries are very good, despite shaky service and a patio that's still under construction. The menu at Little Big's is straightforward: their signature slider is a three ounce, hand-formed, fresh all-beef patty with caramelized onions on top, served on a fresh yeast roll. A spicy Sri Racha remoulade on the side rounds out the tempting offering. There's a skinless chicken breast option for those watching their weight, and a crimini mushroom and cheese slider for the vegetarian contingent. $5 will get you your choice of three sliders, so you can mix and match at will.
In addition to sliders, fries and shakes, Little Big's also offers wine and beer at extremely reasonable prices, which will all but ensure their popularity. Once the large, welcoming patio is completed, it's a sure bet that this will be the new hot spot in Montrose.
Little Big's is currently open until 3:00 a.m. on Fridays and Saturdays, and 10:00 p.m. on every other night. Starting February 2nd, they'll be open every day at 11:00 a.m., but for now they're only open at 2:00 p.m. And coming soon? A second Little Big's in Hermann Park, scheduled to open this spring.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.