Second Time's the Charm at Goode Company Hamburgers & Taqueria
When I wrote about my initial failure to get a rare burger at Goode Company Taqueria , many of you wrote in with your thoughts, including Levi Goode, who defended his business's commitment to cooking burgers to order: "This was a misstep on our part when your order was placed, our sincere apologies for your inconvenience. We have no problem cooking your burger just the way you like it and we train our order takers to specifically ask the question instead of assuming you want it well done."
So, I decided to test Levi's assertions and returned to Goode Company for a 2/3-pound cheeseburger with grilled onions.
Again I was asked how I wanted my burger, and again I requested "rare." But this time, as commenter Von Roach will be happy to know, I skipped the "attitude" and left it at that. Less than five minutes later my order emerged and I scooted off to the toppings bar to surreptitiously (sort of) check the meat.
Sweet scarlet success! A slice with my plastic knife revealed a reddish-pink interior and released a small flood of meat juice. And taste matched appearance: The burger was moist, slightly peppery, and warm until the last bite.
The icing on the cake, or rather the ketchup, is that not only are the employees at Goode Company Taqueria skilled at making a rare burger, they are also quite honest. In a heartbreaking work of staggering genius, this blogger dropped her wallet somewhere between the pickles and tomatoes at the topping bar. The next day I learned someone had found my wallet and the clerk on duty turned it in to the manager, who placed it in the safe for me. Nothing was missing.
Here's to hoping this snafu and my initial burger experience were just flukes not to be repeated. I'll return to Goode Company for more double cheeseburgers, though in the future I will leave my tips at the counter.
Get the Food & Drink Newsletter
Our weekly guide to Houston dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.