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    coronavirus claims restaurants

    Shocking shutters due to COVID-19 rock prominent Houston restaurants

    Eric Sandler
    May 27, 2020 | 12:00 pm

    The restrictions imposed to limit the spread of the coronavirus pandemic have undoubtedly been beneficial in keeping the vast majority of Houstonians healthy, but the interruption in operations has contributed to a decline in revenue for almost every bar and restaurant.

    As with the disruption caused by Hurricane Harvey, the effects will be far-reaching and difficult to predict. Undoubtedly, many restaurants will either not reopen or will close sometime soon after reopening.

    The restaurant closings listed below are different than the recent announcements about closings at Dolce Vita, Treebeards, and Dak & Bop. Those are related to lease increases or an owner's decision to sell a piece of property. These closings are the beginning of a storm that could continue through the end of the year.

    Barry’s Pizza
    The Galleria-area pizzeria announced on Facebook that it will not be reopening. Known for its deep dish, Sicilian-style pies, Barry’s had initially closed at the end of March with a message from owner Barry Childress that he and his employees would return, but it appears those plans changed.

    “Well, friends, It's official. COVID-19 killed Barry's. We had a great 37 year run. I'll carry these memories always,” the Facebook post reads.

    As of Wednesday morning, the post had drawn over 1,600 comments from Barry’s fans expressing their sadness at the closing.

    Poitín Bar & Kitchen
    Owner Ian Tucker has yet to respond to a phone call from CultureMap about the status of his restaurant in Sawyer Yards, but executive chef Dominick Lee tells CultureMap it has served its last meal. In addition, all of the furniture has been removed from the space and Poitín’s social media pages are offline.

    “Ian told me it wouldn't be reopening,” Lee says.

    With his time at Poitín having come to an end, Lee says he plans to return to his hometown of New Orleans to open a new restaurant as part of his Alligator Pear Hospitality brand. Leaving Houston will be bittersweet for the chef, whose worked helped Poitín earn a spot on Texas Monthly’s 2019 list of the state’s best new restaurants, but he says he’s found an ideal location in the Bywater neighborhood.

    ‘I love Houston for everything I’ve [experienced],” Lee says. “I just want to go back home and make a difference . . . A lot of people who are my age have forgotten the history of New Orleans.”

    The Tasting Room Uptown Park
    Lasco Enterprises announced that the original location of The Tasting Room will close on May 30. Known for its popular happy hour and spacious patio, The Tasting Room had occupied its space for 17 years, but it couldn’t come to new lease terms, according to the Houston Chronicle. The Tasting Room’s location in CityCentre will remain open.

    Poitín.

    Poitin interior
    Photo by Trevor Gerland
    Poitín.
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    drew be goode

    New pitmaster brings top 50 cred to historic Houston barbecue joint

    Eric Sandler
    Aug 21, 2026 | 10:30 am
    Goode Co Barbecue Drew Lindsey pitmaster
    Photo by Brian Kennedy
    Drew Lindsey is Goode Co.'s new multi-unit pitmaster.

    One of Houston’s oldest barbecue joints has brought in fresh talent to oversee its operations. Drew Lindsey is the new Multi-Unit Pitmaster for Goode Co. Barbeque.

    Lindsey brings an impressive resume to his role. His career began at the Austin location of Michelin-recommended Terry Black’s Barbecue and also includes stops at Hurtado Barbecue (Arlington) and Dayne’s Craft Barbecue, the Fort Worth-area restaurant ranked No. 7 on Texas Monthly’s 2025 list of the state’s 50 best barbecue joints. Now, he’s responsible for ensuring consistency across Goode Co. Barbecue’s three locations and developing new menu items.

    Still, Lindsey’s role isn’t to rock the boat. Instead, he tells CultureMap he’s simply looking to refine what the restaurant has been doing since 1977.

    “I was drawn to Goode Co because of its rich history, the deep roots that Jim Goode planted in the Houston area back in 1977,” Lindsey says. “Being able to contribute to that legacy while continuing to grow as a pitmaster and leader was an opportunity that really stood out for me. It’s about projecting the craft and developing people, making sure that no matter which location a guest visits they receive the great quality barbecue that Goode Co. represents.”

    He notes that one way Goode Co.’s brisket is different from places he’s worked previously is its seasonings, which adds a few more ingredients to the familiar mix of salt and pepper that’s the standard in Central Texas-style barbecue.

    “The way that I would describe it is Southeast Texas barbecue with a little bit of Texicana, like Mexico-style barbecue.” Later, he adds, “I like that there’s a little more flavor in the rub itself for brisket.”

    Another of Lindsey’s roles is developing new menu items and tweaking some of the restaurant’s existing dishes. For example, Goode Co.’s pork ribs are now finished with an agave glaze.

    “One thing I’ve been working on a is a tequila-lime glaze pork belly burnt end,” he says. “They’re seasoned with black pepper and Mexican seasoned salt then dunked into a tequila lime glaze — nice, thick, one inch cube of pork belly.”

    Diners will find these and other items on a bi-weekly features menu that’s served every Thursday through Sunday. Available from open until sold out, the current menu includes pulled pork, jalapeno-cheddar sausage link, and green chile pimento cheese dip with Ritz firecrackers.

    Lindsey says he’s still getting to know Houston’s barbecue scene. So far, he’s tried Tejas Chocolate + Barbecue in Tomball and Truth BBQ, but he has plans to sample more broadly.

    “Khoi Barbecue is one I want to try. I love the fusion of Asian cuisine with Central Texas-style barbecue,” he says.

    Goode Co Barbecue Drew Lindsey pitmaster

    Photo by Brian Kennedy

    Drew Lindsey is Goode Co.'s new multi-unit pitmaster.

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