A new neighborhood bar has entered the mix along the Washington Corridor. Good God, Nadine’s opens today (Tuesday, May 27).

Located in the former Darwin’s Pub space at 33 Waugh Drive, Good God, Nadine’s (yes, with the comma) channels the spirit of “everyone’s favorite eccentric aunt,” according to press materials. In this case, aunt Nadine is serving a range of cocktails and wines on tap paired with a casual, seafood-focused menu. Owners Billy Trainor and Kyle Wiebe also operate Verdegreens Farms, a hydroponic farm in Acres Homes that grows edible greens, herbs, vegetables, and microgreens for Houston-area restaurants and farmers markets.

“We wanted to create the kind of place where you instantly feel at home — whether you’re in flip-flops or dressed to the nines,” Trainor said in a statement. “Good God, Nadine’s is about big flavors, strong drinks, and good energy. No silver cloches, no pretense — We believe great hospitality doesn’t have to come with a white tablecloth. It comes with laughter, maybe a little profanity, and a vibe that invites you to stay a while.”

To help stimulate both laughter and profanity, Nadine’s offers a range of frozen, shaken, and stirred cocktails. Options include The Houstonian (a gin and tonic riff with an herbal kick from cinnamon, star anise, juniper, and thyme), the Mango Sticky Rice (a clarified cocktail with vodka, coconut milk, mango, and pandan leaf), and the frozen Serrano Pineapple T&T, which is made with tequila, tonic, pineapple, lime, and pineapple-serrano syrup.

Helping take the edge off is the restaurant’s food menu that pulls from a range of influences that includes Southern, Creole, Mexican, and Vietnamese. It starts with raw bar selections such as raw oysters, aguachiles, and the Prawn Party, a shareable plate of cold-boiled shrimp prepared three ways — cold boiled, Szechuan-style salt and pepper, and shrimp salad — served with sauces, garlic bread, and asparagus. Entrees include a smash burger, po’ boy (choice of roast beef, shrimp, or mushroom), and rotating daily specials such as meatloaf Wellington, fried chicken coq au vin, and pho-spiced pork chops.

To convert Darwin’s into Nadine’s, Trainor and Wiebe turned to Houston’s Gin Design Group. They divided the venue into three spaces: an indoor bar with tile and brass accents, an air-conditioned patio, and a garden patio.

Good God, Nadine’s is open nightly from 4 pm to midnight. Happy hour is available from 4-7 pm. Sunday brunch will be added in the coming weeks.

  

Photo by Becca Wright

The menu includes shareable snacks such as hummus and shrimp three ways.