Goode Co. Kitchen & Cantina, 2002 W. Gray, opens Wednesday March 12 in River Oaks. It will be the fourth location for the Tex-Mex concept from Goode Company, a local family-owned hospitality group helmed by chef and president Levi Goode. Goode has been on a roll not just with the six Goode Co. concepts and multiple eateries but also his upscale restaurant Credence and its adjacent speakeasy, Sidebar.
The Kitchen & Cantina menu includes mesquite-grilled fajitas, carnitas, flautas and Tex-Mex combos like the Tres Hombre Plate which has two cheese enchiladas, a crispy beef taco and a handmade tamale. Its Campechana Extra is a popular starter as is the chile con queso. Plates like Redfish on the Half Shell and Laguna Madre Shrimp combine Mexican flavors with Texas seafood. Its famous Brazos Bottom Pecan Pie takes place of pride among dessert offerings such as tres leches and churros.
A new addition to the River Oaks location will be its adjoining tequila-centric watering hole, Bar Buena, which will open later this spring. It’s a cavern-like bar tucked behind the restaurant that takes its inspiration from the ancient hand and fire process of mezcal making.
Camaraderie, 608 W. 11th. is currently taking reservations with plans to open March 26 in the Heights. It’s the first restaurant for chef Shawn Gawle who many Houstonians may recognize as the award-winning executive pastry chef for Goodnight Hospitality. While with the group, he helped to open Rosie Cannonball, Montrose Cheese & Wine and the highly acclaimed March.
Prior to his stint with Goodnight Hospitality, Gawle worked at restaurants such as Quince and Saison in San Francisco as well as Corton and Veritas in New York. To describe his restaurant’s cuisine, Gawle says, “Our menu is all about celebrating the bounty of American agriculture while respecting the artistry and technique of French Culinary tradition.”
Highlights of the upcoming fare include dishes like Nduja Rolls, which reflects Gawle’s mastery of pastry. While it resembles a cinnamon roll, it’s actually layered with spicy sausage and iced with white cheese sauce. The vegetarian version swaps out the nduja with piperade and sundried tomato pesto. Another vegetarian dish, Carrot Cavatelli, makes use of the entire carrot, from the green tops for the pesto, to the juice for the pasta itself. Mimolette cheese adds a Gallic touch.
Meat eaters will enjoy steaks like the hangar steak with pomme dauphine and peppercorn sauce while a pescatarian pair can share the Dover Sole en Croute for two. The fish is layered in nasturtium-flavored fish mousse, wrapped in Swiss chard and laminated puff pastry. It’s decorated like a fish with scales for a dramatic pastry presentation.
For wine pairings, Gawle has brought in Gillian Malone as wine director and general manager. Her previous experience at March and 13 Celsius shows in the compact wine list that combines eclectic and boutique selections from both the Old World and the New with an impressive half-bottle list as well. Kristine Nguyen is stepping into the role of bar manager and her “mini-classics” will allow guests to experiment with their choices, including lower ABV options that don’t overwhelm the food. Guests can expect house-made cocktail ingredients as well as a selection of eau de vie.
The restaurant’s design is one of urban chic, created by Houston-based Shaum Architects. The former metal and wood-working shed has been turned into a warm and modern space with an open kitchen that boasts a natural butcher block countertop and custom wine storage that also serves as a service station. Natural elements throughout the dining area, bar and lounge include hanging plants and built-in wood banquettes. Sustainable materials add to the natural and contemporary ambiance including a recycled glass bartop and exposed trusses from the original structure. There is also a lush 400-square-foot patio.
The main dining room will offer a $75 per person, prix-fixe style menu while the a la carte menu will be served in the bar, lounge and patio area.
1891 American Eatery & Bar, 702 E.11th, announced its closure March 3. The neighborhood restaurant first opened in November 2023 serving elevated versions of American classic dishes. Unfortunately, according to an email, the challenges of Houston’s booming restaurant scene and its sales and traffic trends made it difficult for 1891 Eatery to sustain its operations.
The announcement read in part, “After a memorable journey, our time in the Heights has come to a bittersweet end. While it was an extremely difficult decision to close, we are incredibly proud of what we created – a space where great food, handcrafted drinks and warm hospitality came together to bring people joy… We also want to express our heartfelt appreciation to our hardworking team, whose dedication and passion were the heart of 1891.”
The email from the team ended with, “Thank you, Houston, for embracing us and allowing us to be part of your lives.”
Shake Shack, 700 Town and Country Boulevard, opens March 19 at 10:30 a.m. Its normal operating hours will be 11 a.m. to 11 p.m. daily. It will be the 26th Shack location in Texas.
For opening day, the first wave of guests will receive custom Shake Shack tote bags with artwork from acclaimed muralist Eric Junker. Also, for every sandwich sold at the new location on grand opening day, one dollar will be donated to United Way of Greater Houston.
Based in New York City, the brand began as a hot dog stand in 2001. It serves hamburgers made with a 100 percent Angus blend that is never frozen. The restaurant also states that the beef is from humanely-raised animals that are grazed in the U.S. Besides a variety of beef burgers, there are options such as the Veggie Shack and the ‘Shroom Burger, a BLT, Grilled Cheese and crispy chicken sandwiches. Its crinkle cut fries are popular with fans and can be ordered plain or with cheese and bacon. There are also hot dogs made with 100 percent beef from Vienna Beef in Chicago.
For shakes and frozen custard, Shake Shack uses real cane sugar and cage-free eggs. Right now, it’s offering some unique limited time-only shake options like Cherry Blossom, Thai Iced Tea and Brownie Batter Hot Cocoa. Shake Shack also serves wine and beer.
Terra, 8617 Westheimer, is opening in mid-March. The stylish lounge and restaurant is located in Uptown Houston and will offer an elevated dining experience that focuses on a blend of French and American cuisines. In addition to the main dining area, there will be an intimate lounge for evening meals, socializing, entertainment and hookah.ย The 7,000 square-foot space was designed by Houston-based artist and architect Gino Vian who has transformed the space into a sophisticated, yet comfortable space that is vibrant and welcoming.
The menu will offer dishes such as Roasted Honey Garlic Rack of Lamb, Stroganoff Pasta, Prawns and Polenta plus the Steak Pour La Nuit, a 9-ounce Prime filet mignon topped with sauce au poivre and served with frites (fries). Other standouts include its French Dip Sandwich and American Cheeseburger. The Crab and Cheese Garlic Knots are crab-stuffed cheese bread, a delicious way to start the meal or share with friends. Desserts go the classic route with Creme Brulee and Coconut Panna Cotta.
Befitting a trendy lounge, the bar program offers signature cocktails like the Taste of Terra, made with Casamigos tequila, Midori and pineapple juice, or the Rosita, a vermouth-forward drink with both sweet and dry plus Campari, Reposado tequila and angostura bitters.
Its website will launch soon along with plans for its grand opening.
Pokeworks will soon be adding two more Houston locations thanks to franchise owner Chris Lav. The new stores will be located in Downtown Houston and Westchase. We have reached out for further information regarding the addresses and opening dates.
Graze Craze, 22704 494 Loop, opened this month at 494 loop Center in Kingwood. Specializing in custom made and pre-packaged charcuterie gifts and picnic boxes, the concept from Big Flavor Brands offers catering options, too. The boards and boxes are created by its team of Grazologists using high-quality meats, cheeses, jams and fresh produce.
Some of its offerings include The Gone Grazey, a mix of cured meats, premium cheeses, fresh produce, nuts and crackers. The Vegegrazian features a blend of fruits and vegetables while the Sweet & Grazey offers desserts including chocolates, dips and baked goods. There’s also The Brunch Board with breakfast meats, fresh fruit, eggs, pastries and more. Other snack options include the Char-Cutie-Cups and Picnic Boxes.
The local franchise owners, Kelly and Jude Auzenne, said they couldn’t be happier to be bringing the new food option to the community. In a press release Kelly Auzenne said, “We’ve worked in the culinary gifting service for over 17 years and are proud to use our refined skills and expertise in hospitality to give our clients a best-in-class charcuterie experience.”
Doko, 3737 Cogdell, launched its lunch service this week. The new sushi and yakitori concept from Duckstache Hospitality opened February 1, as we reported here in the Houston Press.ย Now, it has added a daily lunch service beginning at 11 a.m. the new menu includes three new sushi sets, ranging from $19 to $35.
Truth BBQ will be operating a booth at NRG Stadium (Sections 109 and 129) at the 2025 Houston Livestock Show and Rodeo March 4 through March 23 and it’s literally its first Rodeo. This Texas barbecue eatery has made the “Top 50 BBQ” List in Texas Monthly twice in the past seven years, most recently earning the number three spot in 2021. It has two locations, one in Houston and the original in Brenham.
For the HLSR season, it plans to serve more than 10,000 pounds of its signature brisket over the three-week run. That’s whole ‘lotta meat.ย
