When it comes to authentic South Texas barbecue, local legend Howard’s BBQ proved its worth decades before many of its contemporaries even began to settle within the scene. In a city packed with memories of restaurants that have come and gone, to boast of a milestone like 75 years in the industry makes anyone a star. So, what’s Howard’s secret?
“Staying family-focused, community-oriented and having great food,” answered Tom Messner, owner Jim Mathews’ son-in-law and right-hand man. Working in the restaurant since the early 2000s, and as a devoted barbecue man himself, Messner carries with him the same customer-driven spirit ingrained within Howard’s since its opening day.
Amid changing locations, new owners and the turning tides of history within the city, Howard’s never cut corners on its high-quality smoked meats and homemade Southern sides. The place continues to stay beloved and busy, and the whole Howard’s team agrees that the secret to their success lies within their dedication to the customer.
Treating every guest like family pays off in a tight-knit city like Corpus, and the love for locals extends beyond just top-notch service. Though the restaurant life comes with its challenges—most recently, the loss of mentor and previous owner Norman Howard earlier this year—Messner and his son Henry plan to preserve the heart that makes Howard’s so special.
Mr. Howard, as affectionately called by both Messners, worked alongside his father, eventually buying the restaurant from him in the early ’60s and serving as the big boss before moving over to Antelope Street. An old car garage turned barbecue temple, here remains Howard’s to this day, and Norman regularly visited the restaurant before his passing.
“There’s something about barbecue [that makes us all] feel like family,” Messner explained. “I don’t know if [Norman] ever actually ate a hot meal; people would always come up and talk to him [before he could take a bite].”
From the delectable sides, like fan-favorites apple coleslaw and butter beans, to the juicy, tender variety of meats cooked to consistent perfection by pitmaster Chris DeAlejandro, “strictly homemade” describes all of Howard’s offerings. Even the carrot cake, made daily by Tom’s wife GiGi, comes from a recipe over 100 years old.
While it would be easy to credit its success to the perfectly black-barked, pink-ringed brisket, the stellar customer service is what transforms first-timers into Howard’s regulars before they’ve even decided on a booth or table.
“[Our regulars] have been coming to us for years and years,” said Tom. “For several families, we’ve [catered] a birthday for a 1-year-old, and then we’d do their high school graduation, college graduation and a wedding. It’s incredible to see that.”
Jim, Tom and the whole of Howard’s plan to continue the barbecue legacy well into the future. Henry, just like his grandfather, grew up working events and smoking briskets alongside his father. He sees himself at the helm of it all, too—but until then, Jim and Tom promise to keep the king’s seat warm for him.
