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    Trisha Yearwood's Lifestyle Empire

    The real star of the Garth Brooks family: Trisha Yearwood's lifestyle empire rivals Martha Stewart

    Clifford Pugh
    Jul 3, 2015 | 12:30 pm

    On stage, Garth Brooks is among country music's most dominant performers. But off stage, his wife Trisha Yearwood is the celebrity who makes things happen.

    "I'm proud to be married to Trisha Yearwood, who is probably the busiest person on this planet," Brooks said during a press conference at the Toyota Center last week. "It's pretty good to be the queen's husband."

    In addition to a singing career of her own — she performs a duet with her husband and several solo hits on the couple's tour, which concludes its 8-show Houston run Saturday night — and a new exhibit saluting her at the Country Music Hall of Fame, Yearwood has a hit show (Trisha's Southern Cooking) on the Food Network, several best-selling cookbooks, a line of non-stick cookware and, coming this fall, a new line of furniture, the Trisha Yearwood Home Collection.

    It wouldn't stretch it far to call her the Country Martha Stewart, although her lifestyle brand has extensive crossover appeal.

    "It's pretty good to be the queen's husband," Garth Brooks says.

    "I'm amazed at what I'm doing at 50 years old that I never thought I would be doing," she said. "Things for me just happened. I moved to Oklahoma to be with Garth and the girls and I was looking for some way to be creative and I wrote this cookbook with my mom and my sister, and I never dreamed it would turn into anything. I think for me things just come along organically and I follow the path."

    Before their first Houston concert last week, Yearwood talked with CultureMap about her thriving career and where it may ultimately lead.

    CultureMap: You've got so much on your plate, with furniture, food, singing all that. How do you prioritize what you do?

    Trisha Yearwood: It kind of shifts. The first 20 years of my career was music because that’s what I put my energy into. When Garth retired and we decided to be together and I moved to Oklahoma, I didn't know what I was going to do. He retired. I didn’t.

    "You figure out what is important to you. And for me it’s always been family."

    The first book came out just because I was trying to find a way to be creative at home. When the cooking show came along, I said, "I can’t do a cooking show; I can’t leave Oklahoma," and they said, "We’ll come to Oklahoma." So I said OK. (The show is now filmed in Yearwood's kitchen in Nashville.)

    So you figure out what is important to you. And for me it’s always been family. And trying to find a way to do what we love to do and make sure we take care of each other.

    CM: Have you been surprised by the success of the cooking show?

    TY: Totally surprised. I’m amazed. I resisted it for a long time because I wasn’t really sure I wanted to be behind the counter, saying, 'Now you add the butter.' But they said you can do anything you want.

    We were one of the first shows to show outtakes.We make fun of ourselves. We show our mistakes. I'm not a chef; I’m a home cook. I think I cook the way most people do, so I think that’s probably why people respond because most people haven’t been to culinary school. So most people want to know, "How can I make this and make it easy and get it on the table by 6 o'clock?" I think that’s the appeal.

    CM: Do you have a favorite recipe or foolproof recipe?

    TY: I always tell people who think they can’t cook to make the meatloaf in the first book because it’s got four ingredients, so you really can’t mess it up.

    And my new favorite thing is Skillet Apple Pie. I got this recipe from a little lady in south Georgia, a friend of mine. I said, "Can I put this in the book?" She’s typically Southern, she said, "Oh honey I’m embarrassed it’s got pre-made pie crust."

    "Most people want to know, 'How can I make this and make it easy and get it on the table by 6 o'clock?' I think that’s the appeal."

    You can put it together in five minutes. It tastes so homemade, it’s so good. That’s my go-to, if I have to put something together in a hurry. I found out at 9 o'clock last night before I was getting on the plane that it was somebody’s birthday here this weekend that’s in our crew. So I said I gotta make something, so I made that pie. And that’s real life.

    CM: Why did you decide to create a furniture line?

    TY: Doing the cooking show has led to all these other lifestyle opportunities. The cookware was the obvious choice, it was released this spring. But the furniture line came calling and I said I don’t know. Let me meet the people.

    I was on tour, I was actually in Austin and they flew from North Carolina to meet with me and I just liked them as people. I thought I don’t know how this will go but I really like them and I’d love to be in business with them.

    The chief designer is a girl named Carol and she and I just clicked. I can’t sit here and draft out a picture of a table but I can tell you what I like about it or what I don’t like. I love that it’s a collaboration. Any time that I made a comment about it, it was adjusted to make it a little more like me. So when I walked in and saw the furniture at market in April, it all felt so like me.

    It hasn’t hit stores yet, but the initial buy has been really promising. So I’m crossing my fingers on that too.

    "A guy who will cook when you don’t want to, a guy who will load the dishwasher, clean the kitchen when he’s done, that’s a winner."

    CM: How would you describe the line?

    TY: If you know my music, if you know the show, you get a sense of who I am. So the furniture is not crazy expensive; it’s casual livable. I grew up in a house where you sat on the furniture, it wasn't something you looked at and said that’s really pretty but don’t sit on it; there wasn’t plastic on it. So I want it to be really comfortable.

    CM: It sounds like you are the new Martha Stewart, the country Martha Stewart or however you describe it.

    TY: I don’t know. The first cookbook came out of a love for cooking and not anything more than that. So I think as long as you do things that are genuine to who you are, then it works out.

    CM: What kind of cook is Garth?

    TY: He’s really great. A guy who will cook when you don’t want to, a guy who will load the dishwasher, clean the kitchen when he’s done, that’s a winner. He makes a really great warm pasta salad that is my comfort go-to. If I’m gone all day he’s like what are we doing for dinner? Do you want pasta salad? Yes. He’s a good cook.

    Trisha Yearwood's cooking show on the Food Network is a big hit.

    Trisha Yearwood cooking show
    Photo courtesy of the Food Network
    Trisha Yearwood's cooking show on the Food Network is a big hit.
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    Get a room

    Inside the former brothel that's now downtown Houston's hottest new bar

    Emily Cotton
    Oct 16, 2026 | 10:30 am
    No Vacancy
    Courtesy of No Vacancy
    Put on a No Vacancy robe and enjoy a welcome glass of champagne.

    With a name like No Vacancy, it comes as little surprise that this “hotel bar” on Main Street is the hottest new ticket in town. Draped in mystique, the 1970s-inspired bar offers guests pure nostalgia from every which way and is so authentic that it’s difficult to decide who would have enjoyed it more: Hunter S. Thompson or David Lynch.

    Ostensibly run by “Dottie,” the mysterious, fantastical patroness of No Vacancy — whose past entertainment history was illuminated by red lights more than limelight — who invites guests to pass through the No Vacancy Pool to check-in at reception before choosing to spend the evening in the Lobby Bar, upstairs in Dottie’s Penthouse, or rent a suite…by the hour, of course.

    Before anyone gets the wrong idea, No Vacancy is strictly a bar for flirtatious foreplay, a game night with friends, and certainly for people watching. Dottie won’t stand for any hanky-panky. So, if things get a little too hot to handle, get a room — someplace else.

    The building at 410 Main Street, once a notorious Houston brothel in its own right, sets the perfect scene for a bar that displays framed brassieres once belonging to former showgirls and boasts an impressive collection of vintage Playboys. Even the large steel door (c.1877) that used to connect the brothel to the bank next door is still visible while taking the stairs up to Dottie’s Penthouse. And the bathrooms? All converted from what was once a row of shower rooms.

    “It’s a downtown, rundown hotel, you know? It used to be nice, I think that’s the important part,” says No Vacancy partner Carson Hager, who also operates ‘80s themed bar Cherry. “Because in Dottie’s mind, it probably still is nice. It’s an actual bar. There are so few actual bars anymore. We just want people to like it. It’s not a dive bar — that’s an actual distinction. It’s a hotel bar. Go to an actual bar and enjoy the details and have a good time and go home.”

    As for Hager’s relationship to the elusive Dottie: “When people ask, I tell them that I’m Dottie’s nephew and I run things when she’s not here.”

    No Vacancy

    Courtesy of No Vacancy

    Put on a No Vacancy robe and enjoy a welcome glass of champagne.

    The commitment to the plot is evident in everything that is No Vacancy. Take, for instance, “Dottie’s Penthouse: The Menu Magazine.” This actual magazine — all 27 pages of it — offers guests a deep dive into Dottie’s personality while listing items of note such as Dottie’s house rules, Dottie’s Penthouse drink menu, fun facts, horoscopes, an advice column, crossword puzzle, raunchy cartoons, and even a fun “Which of Dottie’s Girls are You?” quiz.

    “The details of the building are one thing, but the details of the actual storyline behind everything are even more consistent and more thorough,” explains creative director and Dottie’s cosmic proxy Shilo de Armas. “The Penthouse Magazine enforces the actual story — it’s not just saying a story into the wind. Those types of structural things are what I’m most proud of. Truly, if I die today, that is something that I would really want on my grave. Talk about it in my eulogy. I’m the most proud of that than anything I’ve done. It just brings everything together because it has her house rules on page three, and you learn about who Dottie is when you read those house rules.”

    All of the hotel phones in No Vacancy are functional and routed through to reception and housekeeping. Guests in the suites may ring for service or choose to utilize the “Do Not Disturb” lights outside of the rooms. Housekeeping is outfitted in proper French maids’ outfits — feather dusters included — and cocktails arrive on carts, naturally.

    No Vacancy’s vintage televisions play a curated selection of era-appropriate programming, with custom commercials produced in-house. Think Marvin Zindler and Thunderbolt Transmissions-inspired content. Guests can switch channels, but the network is always No Vacancy Television: “NVTV…always turned on.”

    All of the furniture and decor are either vintage or antique, and the decision to go with carpeting throughout helps keep things intimate. Like many 70s-era spaces, patterns go wild at No Vacancy — think animal prints galore, plaids, stripes, and textured solids. Undergarments are tossed about, fabric canopies and draperies fill each room, and fringe adorns just about every other surface.


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    The downstairs level offers three different suites that can accommodate groups of four to six people, each with a different theme and speciality cocktail menu. While available by the hour, there is a 15 minute grace period to get settled in before the clock starts. Suites are $64.95-per-hour and include a round of complimentary welcome drinks upon arrival (up to four guests) — tailored to each suite.

    Prom After-Party Suite
    Up to six guests may join, receiving a welcome bucket of Jell-O shots upon check-in. Dottie’s handmade binder of drinking games is sure to entertain. Suite-specific cocktails include Dottie’s Wine Coolers (bottled, of course) in Passionfruit Pizzazz, Strawberry Fields, and Fuzzy Navel. In addition to the aforementioned Jell-O shots, patrons may order a classic Tiki Trashcan Punch, made in-room to serve four, with “Rum, more rum, Montenegro, tropical fruit punch, and 151 for fun.”

    Honeymoon Suite
    Up to four guests may join, receiving complimentary Moet champagne to begin the evening. This lover-inspired suite is encased in mirrors to three sides, plush privacy-draperies at the entrance, and includes fluffy red robes to enjoy during the evening. Imbibe suite-specific cocktails — “Save the Date,” “Honeymoon in Vegas,” and “Pillow Talk” — while cozied up in the round love seat.

    Side Piece Suite
    Up to six guests may join, receiving complimentary “Penicillin shots” to begin the evening. The decor takes guests for a walk on the wild side, with animal print upholstery and jungle-themed artwork. Suite-specific cocktails include the “Post Nut Clarity,” Campañera, and the suite’s signature drink “Strawberry Letter,” which serves four and is served in a high heel carafe.

    Lobby Bar
    Just past reception and the Side Piece Suite, the Lobby Bar offers guests a comfy barstool or a place in the No Vacancy semi-private rooms. With high-top tables for two, each semi-private room can be closed with curtains for privacy or left open for mingling — the semi-private rooms can also be combined to accommodate small groups. Classics include “Dottie Does Downtown” and the “Centerfold Sour.”

    No Vacancy Pool
    Rounding out the offerings on the first floor is the “pool.” Part of the exterior entrance area, the pool area offers those who wish to wait a menu of their own. The “Corn Star Margaritas,” “Desert Rose,” and “Poolside Sour,” are sure to help the time pass quickly. Dottie’s Wine Coolers are also available poolside.

    Dottie’s Penthouse
    Upstairs, guests are welcome to lounge in Dottie’s penthouse apartment, so long as they behave. The penthouse is comprised of a dining room, kitchen (i.e., bar), living room, bedroom, balcony, and office. The low lighting — mostly thanks to Dottie’s lava lamp collection, 18 total on the living room wall — throughout the spaces vibe perfectly with the jazz music. Distinct zones are perfect for couples and small groups who want to sit and chat.

    In the office, Dottie’s desk tells stories of its own, original building plans sit beneath a protective plexiglass, her counting machine, phone, Rolodex, and security camera screens all wrapped around the trappings of a seemingly ordinary business…take a closer look.

    Dottie’s Kitchen serves cocktails named after her “girls,” and all that that implies. The mezcal-forward menu does offer a vast variety of cocktails, but Dottie highly encourages guests to try something smoky. If that’s not in the cards, reach for a classic Peach Pimm’s Highball or Watermelon Ranch Water.

    As vintage fans continue to flock to No Vacancy, it’s worth noting that the bar only offers limited reservations for groups of eight or more in the Penthouse — but only until 7 pm on weekends. After that, it's first-come-first-served. Booking is available via text or through a quick DM to the No Vacancy Instagram account. It’s also a good idea to get on the waitlist if planning a last minute visit.

    “Dottie is nutty about having a home,” says Hager. “There is no such thing as just hanging around. If you don’t have a seat, you’re not getting in.”

    For those who choose to dress the part, or for those who just like to watch, No Vacancy has a strict no flash photography policy — and they mean it. No Meta glasses, ring lights, or cameras allowed either. No Vacancy is about as old-fashioned as they come.

    “The people who needed something like this, and have been wanting something like this in Houston in particular, that’s who it’s for,” says de Armas. “We want it to be for the people who get it. If people don’t get it, they don’t get it. That’s fine — bye!”

    No Vacancy is open 5 pm-2 am “every damn day.” Send Dottie a reservation or waitlist request at 713-597-7616 or DM her on Instagram.

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