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    standing tall

    Cold Shiner still flows at reopened legendary Houston dive bar

    Eric Sandler
    Feb 18, 2022 | 2:52 pm
    The Tall Texan has reopened under new ownership.
    The Tall Texan has reopened under new ownership.
    Courtesy of Tall Texan II

    One of Houston’s most legendary dive bars has been reborn with a new name and new ownership. Alice’s Tall Texan has reopened as the Tall Texan II.

    Open for 36 years, Alice’s served cold beer in giant, frosted chalices to generations of thirsty Houstonians. Proprietor Alice Ward closed the establishment in 2020 due to the coronavirus pandemic, but the bar’s story has a new chapter.

    Jesse Botello recently reopened the bar, which is located near the Heights at 4904 N. Main St. A Houston hospitality veteran who is also a co-owner of Midtown bar Glitter Karaoke, Botello tells CultureMap he looked into leasing the Tall Texan space as soon as it closed. After a few twists and turns, he came to an agreement with the property owner.

    “I saw the potential after it closed down,” Botello says. “It’s in a great neighborhood . . . The clientele is really diverse. Glitter we get every ethnicity, which is really cool. That’s what Houston’s about.”

    The two biggest changes that people will notice are the addition of a full liquor license and the ability to pay with a credit card. Food trucks will park on-site to keep patrons fed.

    Botello sourced some decor from a farm in the Texas countryside. Porcelain-topped tables and vintage chairs from Goodwill complete the look, which is designed to be cozy and welcoming.

    He adds that regulars have been coming by and checking the place out. They tell him it looks very different, although he doesn’t agree. Ward stopped by, too.

    “She was there with probably six or seven regulars. Everyone knew her,” he says. “She had three Tito’s and tonics and left.”

    Adding a full liquor license means the new Tall Texan will serve cocktails (a menu is still under development), but regular shouldn’t worry too much. Ice cold beer still flows from the taps. Botello even managed to source four dozen chalices to serve them in.

    “I think it’s going to be a good little spot,” Botello says. “I don’t think it’s going to be a huge money maker. I’m 52 now. I don’t care a lot about money. It’s more about being happy and doing something for our friends.”

    The Tall Texan has reopened under new ownership.

    Tall Texan II interior
    Courtesy of Tall Texan II
    The Tall Texan has reopened under new ownership.
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    dock to table

    Chef-loved Houston fisherman opens affordable seafood restaurant near Third Ward

    Eric Sandler
    Apr 15, 2026 | 10:00 am
    Captain Mc's Seafood food spread
    Photo by Shane Dante
    Captain Mc's serves fried drum and shrimp caught by McBride's boats.

    A fisherman who’s a favorite of Houston chefs is getting into the restaurant business. Frederick McBride, better known as “Captain Fred,” will open Captain Mc’s Seafood near the Third Ward in May.

    Located near the University of Houston and Texas Southern University at 5055 Griggs Road, Captain Mc’s will serve wild caught popcorn shrimp, black drum, and blue crab caught by McBride and his team of commercial fisherman. The menu has been streamlined to include plates of fried drum and fried shrimp, a fried shrimp po’ boy, and a crab cake sandwich, along with hamburgers and chicken tenders for non-seafood eaters.

    “Our diners will have the real possibility of eating a fish or blue crab that was caught early that morning and fried up just in time for dinner,” McBride said in a statement.

    The restaurant’s proximity to the coast allows Captain Mc’s to sell fresh caught, wild seafood at a price that’s similar to national fast food restaurants. For example, a four-ounce crab cake sandwich with fries, a hushpuppy, and a drink is priced at $20, and a combo meal of drum and shrimp with fries, a hushpuppy, and a drink is $25.

    Since 2020, McBride and his crew have been supplying seafood to restaurants such as Navy Blue, Josephine’s, and Pier 6. As he prepared to open the restaurant, McBride asked his chef friends to contribute recipes. Matt Staph, a private chef who has worked at Brennan’s and One Fifth, helped with the fried recipes, and Lucille’s chef-owner Chris Williams worked on the crab cake. Pier 6 chef Joe Cervantez contributed a sauce that’s served with every meal, and James Beard Award winner Chris Shepherd contributed a remoulade recipe. Josephine’s chef Lucas McKinney, a CultureMap Tastemaker Awards winner, helped with overall menu development.

    “Chefs Luke, Matt, Chris Williams, Joe, and Chris Shepherd have all been fishing with me on multiple occasions and have experienced the sea to table experience that we are bringing to Houston,” McBride said.

    Speaking of Shepherd, he devoted an episode of his TV show Eat Like a Local to McBride’s operation. Watch it below.



    Initially, the restaurant will be open Thursday-Sunday from 11 am-11 pm. It will offer diners the choice of a 35-seat dining room or getting a to-go order from its drive-through window.

    Captain Mc's Seafood food spread

    Photo by Shane Dante

    Captain Mc's serves fried drum and shrimp caught by McBride's boats.

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