No-Name Bar-B-Q Family Owned and Operated

brisketServing the Greater Houston Area since 1983

By Betha Merit

No-Name Bar-B-Q has continued to serve exceptional hickory wood, slow-smoked barbeque from their original recipe since 1983.  No-name Bar-B-Q is listed on many customer reviews as, “simply the best.”  Their sauce is not too spicy, just full of flavor.  “We make everything from scratch,” says owner, Mike Hedayati.  “From our potato salad to coleslaw it’s all fresh, and even our French fries are cut from raw potatoes daily.”

Mike is someone you will see every time you visit No-Name Bar-B-Q.  He graduated from University of Texas at Arlington in 1975 with a bachelor’s in electrical engineering.  You might also say that he “studied” barbeque about 36 years ago.  He credits his skills and love for barbequing to Mr. Johnson, an older gentleman who owned a barbeque place and taught Mike everything he knew.  “Since then, I have adapted and improved my skills to perfect the flavors and continue doing what I love most,” says Mike.

No-Name Bar-B-Q got its name about 30 years ago when Mike and his wife of 38 years, Janice, tried to register a variety of names.  They were all taken.  So, it was decided that they would be the restaurant without a name, or, No-Name Bar-B-Q.  Many of their family members have worked here over the years.  Daughters, Heather and Amber, and their son, Yousef, have been familiar faces.  And this has contributed to the familiar, family friendly place that is No-Name Bar-B-Q.

Let’s be real.  Barbeque is about the meat.  They serve sliced and chopped beef, links, ham, ribs, and these can be purchased by ¼ pound or more, as a dinner with sides, or as a PoBoy sandwich.  “Everything is Texas style slow-smoked,” says Mike, “and we don’t ever use gas or electricity.”  Sides include beans, coleslaw, potato salad, and also available are those homemade, hand cut French fries Mike mentioned, potato chips, and baked potatoes with or without meat.  For dessert, they have homemade peach cobbler, or individual-sized pecan and sweet potato pies.  For pie lovers, these are a must try.

Thursday is famous for their special slow-smoked, boneless, skinless, turkey breast featured all day.  Who says there can’t be a healthier option for a great barbeque dinner?  No-Name Bar-B-Q is famous to many employees of the ship channel businesses, such as Phillips, Shell, Air Product, and more.  Why?  Because a large part of No-Name Bar-B-Q business is catering.  They also have dine-in for up to 50 patrons, take-out, and have room for parties on site.

No-Name Bar-B-Q was recognized as a Houston Chronicle Ultimate Business of the Week, and is better business bureau accredited, as well as a member of the Pasadena Chamber of Commerce and the Deer Park Chamber of Commerce.  To say they are an active participant in the nearby community is an understatement.  Located at 101 S. Pasadena Boulevard, Pasadena 77506, their phone is 713.472.7249.  Their website is www.nonamebarbq.com.

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