The Best Chicken-Fried Steak Is Served at Jerry’s in East Texas - Eater Houston
"Jerry’s has come a long way in the 50-plus years that it’s been open. The four-burner stove that my grandmother cooked on is now a multiple-griddle operation that employs four or five cooks at any given time, and what was solely a small family business has a full kitchen staff. The restaurant has returned to serving freshly made desserts, with Jeanne Ann still developing different takes on the lemon icebox pie her dad loved (chocolate and blueberry are proven hits). Folks often pull in expecting a burger and are blown away by an array of dishes that are well-loved in East Texas: boudin balls, fried green tomatoes, frog legs, stuffed crab, and the newest addition, a chicken-fried rib-eye. We don’t know who will inherit it and keep Jerry’s going after Jeanne Ann, the last of the Smiths to work there full time, retires — for now, at least. But someone’s going to have to keep Friday and Saturday night all-you-can-eat catfish suppers going. We’ll figure it out — we always have." - Courtney E. Smith
