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.
1 | sep at 9:00 am
|Houston Arts Alliance presents Transported + Renewed|
1 | sep at 11:00 am
|Houston Restaurant Weeks 2014|
|Participating Houston Restaurant Weeks Restaurants|
1 | sep at 1:00 pm
|Truffaut: On Childhood Film Screening: The 400 Blows|
|Museum of Fine Arts, Houston|
2 | sep at 5:30 pm
|Eighth Annual Happy Hour for HEART|
|Cafe Adobe at Marq*E|