Fabian Limas Jr. and Michael Limas, the brothers/owners behind Las Ramblas at Market Square cocktail lounge in downtown Brownsville, are turning their talents toward a revamp of 1848 BBQ, which opened in 2016 as a takeout-only establishment.
The restaurant, located at 5 Avalon Dr. off Palm Boulevard, will relaunch as 1848 BBQ & Beer Garden in two to three months, according to Michael Limas. The brothers acquired a substantial ownership stake in the business and have exclusive control over remaking and managing 1848, he said. Former Brownsville mayor Tony Martinez, who owns the property, also retains a financial stake in the business.
Limas said the barbecue at the heart of the operation won’t change. The new 1848 will use the same high-end briskets and stick with the same cooking methods, but with a new focus on “the alcohol side,” something the team’s experience with Las Ramblas positions them to do, he said. What Las Ramblas does for cocktails in Brownsville, 1848 will do for beer, plus cocktails, Limas said.
“We want to have an elevated drinking experience,” he said.
The Limas brothers brought Harlingen architecture firm Megamorphosis Design on board for the project to do something new for the city, Limas said.
“We wanted to create this experience that’s very typical in large metropolitan areas like Houston and Austin and San Antonio,” he said. “Beer gardens are becoming very, very popular. And what we realized is there’s not one in Brownsville, and so we thought we could be the first one to market with this.”
The revamped restaurant will feature a raised deck overlooking the nearby segment of Town Resaca for the beer garden and a stage for local performers; will cater in part to users of the Belden West Brownsville Cycle and Pedestrian Trail, which runs right by 1848; and will welcome kids and dogs alike in addition to paying customers, Limas said. Hanging out will be encouraged — literally, since the restaurant will feature hammocks in the shade for that exact purpose, he said.
Helping the Limas brothers bring their vision to life is Chris Galicia, beverage manager for Las Ramblas and now general manager for 1848 as well. Anyone familiar with Las Ramblas will recognize Galicia’s touch with the new 1848, Limas said, adding that contrary to rumor Las Ramblas is not closing and in fact just renewed its license.
“He’s our top dog,” Limas said. “He’s exceptional at what he does. He has over a decade of experience in hospitality. He’s worked front of the house, back of the house. He’ll be running things at 1848.”
Of course, when it comes to any type of outdoor venue in this part of the world, the question always come down to, “What about August?”
“I think that’s the million dollar question,” Limas said. “People love Texas barbecue but Texas heat can be a whole other ballgame you’ve got to deal with.”
The team has given it a lot of thought, though, working with the architect and traveling the state to see how other outdoor food and beverage operations keep their clientele from melting during the summer. The new 1848 will feature lots of umbrellas and “strategic shading,” possibly misters, industrial-sized fans — whatever it takes to keep customers as comfortable as possible, Limas said.
“If they’re uncomfortable they’re going to take it go,” he said.
Limas said he expects to see a big uptick in business starting at dusk during the warm months. But for those who refuse to sit outside no matter what time of day, 1848 will still have indoor seating in the main dining area, which will also house the bar, and in what they call “the barn,” which was once screened but is now enclosed and air conditioned, he said. The barn seats 30 to 40 people, or will when the pandemic is over, Limas said. The restaurant is currently open for curbside but still no indoor dining just yet, though a couple of tables have been set up outside, he said.
Limas said he’s pretty excited about the seeing the new concept come to fruition.
“Really it’s just something that we wanted to create for Brownsville,” he said. “I’m always trying to be part of something new and fresh and exciting. I really don’t think people have to venture out of Brownsville to have a great time. To be able to put on another concept for Brownsville is really the most rewarding part for us.”
