Bailey's Restaurant owner Leigh Ann Moser has strived for the past 12 years to stay true to the rich history and family atmosphere behind her restaurant's iconic name that spans nearly a century in the Greater Houston area.

"I do know that the family name and the history behind Bailey's [Restaurant] is a big thing," Moser said. "There's people that come in here just about every day, tell me stories and ask me all the time, 'Are you a Bailey?' The history of [Bailey's], the home cooking, friendly atmosphere and people being treated like our family has a lot to do with [its popularity]."

From the '30s to the '80s, four brothers from the Bailey family owned and operated as many as 10 namesake Southern-style restaurants throughout North Houston. After the locations closed, Gayle Bailey, a daughter of one of the founding brothers, continued the family's legacy in August 1999 by opening Bailey's Restaurant with her brother in Spring.

Gayle Bailey, who was taking time away from the restaurant to work as a real estate agent, stumbled upon Moser at a local business in Spring 12 years ago. Moser had more than 13 years of experience in the food industry, but was searching for a job in another field.

"When I quit [working at] Outback Steakhouse, I was trying to get out of the restaurant business, but we came upon [Bailey's] and I just think it was meant to be," she said.

Moser decided to take ownership of the restaurant in May 2002.

Bailey's Restaurant prides itself on serving a full range of breakfast items all day as well as a lunch and dinner menu with customer favorites, such as chicken-fried steak, burgers, catfish, meatloaf and King Ranch chicken casserole. The restaurant uses the same southern-style Bailey family recipes that call for fresh ingredients every day.

Moser has developed close friendships with her regular customers since purchasing the restaurant. Several of her long time customers even attended her wedding to her husband, Jeff, eight years ago.

"The hardest thing about working the restaurant is getting so close to [customers] and losing them," Moser said. "We do have a lot of elderly [customers] and when they pass away it's difficult. I lost a dear friend of mine in January who was wonderful. He told everybody I saved his life because he would come in here after he lost his wife."

Along with the restaurant's longevity in the community, five of the restaurant's 10 employees have worked with Moser since she took ownership 12 years ago.

"I've had many of my cooks here as long as I've owned the place, so they've been very loyal," Moser said. "I try for the most part to hire good quality people, and I always tell them when I hire them, 'This is how it is here. These are our family members, so make sure you treat them well.'"

Although August was the restaurant's busiest month ever, Moser has no plans to expand the restaurant or add new locations in the future.

The owner seeks to continue fostering friendships with her customers and providing quality service.

"I'm a people person—probably 85 percent to 90 percent of these people in here are like family members to us," Moser said. "They come every day, sometimes twice a day, sometimes two or three times a week or three to five times a month. We just strive to really take care of our guests."

17032 Stuebner Airline Road

Spring 281-655-5569

Hours: Tue.–Fri. 7:30 a.m.–9 p.m.,

Sat. 8 a.m.–9 p.m., Sun. 8 a.m.–2 p.m.,

Closed Mondays