FOOD
Carrabba’s The Original Feeding Houston since 1986
T
he original Carrabba’s, on Kirby Drive, turns 35 this December. That’s three and a half decades, which is a long life in the restaurant business. And John Charles Carrabba III, better known to all of Houston as Johnny Carrabba, has not only managed to survive, but to thrive, and expand, even during a pandemic. The Carrabbas family, and their cousins the Mandolas, have been in the business of feeding folks for decades. “I grew up in the East End of Houston, working at my grandparents and later, my parents’ grocery store,” Carrabba says. “Our customers ran tabs that they paid when they got paid. You learn how to be part of a community, and that’s been key to my success.” But the grocery store wasn’t his dream, opening a restaurant was. In 1986, he and his uncle Damian Mandola, opened the original Carrabba’s. They soon opened a second location at Voss and Woodway, and in 1993, formed a joint partnership with then Outback 14 | HEIGHTS | November + December 2021
By Marene Gustin
“I had a panic attack, my main goal was to keep my employees going, I have about 110 who have been with me for 15 years or longer and six that have been with me since day one.”
— Johnny Carrabba Steakhouse, Inc. (now Bloomin’ Brands) and Carrabba’s Italian Grill was formed. The chain has eateries not only across the country, but also in Canada and Brazil. Carrabba kept ownership of the two original locations. And, with an eye towards the future, built a multi-level parking lot on some property he owned across the street, then in 2012 opened Mia’s, a fast casual eatery focusing on family Texas food, and then he decided to rebuild the original Carrabba’s from
the ground up, and then built Grace’s — an ode to his grandmother, to which he attributes the successes of the Mandolas and Carrabba’s food empires to — to create an eating empire along several blocks of Kirby Drive. He then partnered with George Joseph to buy Common Bond bistros and bakeries in 2016 but sold his share in 2018 as the business began to expand. “I just didn’t want to have any partners anymore,” he says. “I’m a guy who likes to hang out in his restaurants and mingle with the employees and customers. I don’t like board meetings and all of that.” A decision that also spawned his sale of his interest in the Carrabba’s Italian Grill chain just four months ago. The Mia’s concept was doing so well that he concentrated on expanding those, but that’s when COVID-19 came calling in Texas. “I felt threatened during the shutdown,” he admits. “I had a panic attack, my main goal was to keep my employees going, I have about 110 who have been
