The moment you stroll into Goode Company Seafood, you want to order a frosty beer. To go with your lager, a dozen or so plumb raw oysters will do nicely, or perhaps the house signature appetizer, the campechana, a piquant seafood-avocado cocktail, swimming with shrimp and crab. The place is also known for seafood gumbo that one native Louisianan declared was as good as his mama’s. Bobbing with oysters, shrimp and crab, it’s a dark, brooding stew that warms the heart.
Seafood comes grilled, broiled or fried. We love the grilled baby coho salmon. Sure it’s farm-raised, but the subtle, briny flavors make us pretty happy, especially when paired with the fried green tomatoes. The po-boys are good bets, too. The oysters come fried, but the catfish, shrimp or flounder can be grilled.
For something different, try Goode Company Seafood’s tender, handmade shrimp tamales with salsa. We haven’t found this tasty version anywhere else in town.
30 | jan at 9:00 am
|Book Besties Literary Bliss Writers Conference|
30 | jan at 1:30 pm
|Inside the MFAH Friday Afternoon Lecture: "We All Watch Films, but What Does a Film Curator Do?"|
|Museum of Fine Arts, Houston|
30 | jan at 5:00 pm
|Rice Gallery art opening reception: Shotgun|
30 | jan at 6:00 pm
|Greater Houston Auburn Club hosts "Casino Night"|
|Nouveau Antique Art Bar|