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    Hopdoddy's Big H-Town Arrival

    Huge lines greet wildly popular Austin burger chain's arrival, with a second H-Town location on the way

    Eric Sandler
    May 31, 2016 | 11:26 am

    Judging by the hundreds of people who stood in line up to three hours on Monday, Houstonians are very excited about Austin-based burger juggernaut Hopdoddy Burger Bar’s arrival in River Oaks District.

    In town for the opening, co-founder Larry Perdido (a Houston native and Strake Jesuit alum) concedes it’s taken the company too long to arrive in Houston.

    “It’s something I’ve wanted to do since year one — once we figured out we could scale this thing,” Perdido tells CultureMap. “We’ve come close to having a couple of spots here. We should have been here about three years ago.”

    Brand manager Erin Fohn notes that Houstonians have been asking for a location since the first location opened in 2010. “It took us this long to find the right spot,” she says, but plans for at least one more are already underway.

    The company's second location will be in Rice Village, Perdido confirms. While he wasn’t ready to confirm a timeline, opening next year would put Hopdoddy head to head with Houston’s second Shake Shack location to make the shopping area a must-visit burger destination.

    While Houstonians will have to wait a bit for that opening, no one seems to be holding a grudge that it’s taken so long for the first one to arrive. Fohn said the line, which snaked in front of Hopdoddy before turning a corner at the new outdoor shopping center, was the longest she’s seen at any location’s opening day. A dream deferred is not a dream denied — at least when it comes to hamburgers.

    Thankfully, the restaurant has grown pretty adept at managing the lines. A dedicated server offers diners the chance to get drinks while they wait, and the kitchen sends out a constant stream of samples of both fries and shakes.

    “The first person who doesn’t get a sample because we ran out gets the cowbell,” Fohn explains. “When they order, they get free fries. That happens all day.”

    Once they reach the end of the line, diners will find a wide selection of burgers awaits. Choose from beef, chicken, turkey, tuna, or veggie patties. Both traditional and gluten-free buns are available, with a wide range of toppings. Fries come plain, topped with parmesan and truffle oil, or alongside queso (either regular or green chile).

    While all of those things sound pretty familiar, Hopdoddy sets itself apart by its control of the process. Buns are baked on site — the aroma of freshly baked bread occasionally wafts into the dining room — and all meat, hormone and antibiotic-free, natch, is ground in-house.

    In addition to the expected sodas and shakes, Hopdoddy offers a full bar, as well as craft beer and wine. A frozen margarita costs $7, and most of the rest are either $8 or $9.

    Perdido says diners can start with one of the company’s beef burgers, but his favorites are the Continental Club (a turkey burger with bacon and provolone) and the Ahi tuna.

    “Those are my two that I personally eat (and) some of the salads. When I designed it, there are definitely different categories to hit. Some are very cheffy or foodie in design. The akaushi (beef) is very decadent, very rich,” he notes.

    Whatever the order, Houstonians are obviously excited about the city's newest burger joint. While the opening day line probably won't be repeated, don't expect to walk right in, either. Everybody wants a first bite of a Hopdoddy burger.

    Hopdoddy opens daily at 11 am.

    Diners began lining up at 9 am on Monday to try the new Houston Hopdoddy.

    Hopdoddy Houston
    Photo by Eric Sandler
    Diners began lining up at 9 am on Monday to try the new Houston Hopdoddy.
    lunchcocktailscraft-beernews-you-can-eatopeningsdinnerburgers
    news/restaurants-bars

    Chris Cusack explains

    Houston bar owner speaks out about surprise arrest for health code violations

    Eric Sandler
    May 11, 2026 | 3:50 pm
    Chris Cusack
    Photo by Sergio Trevino
    Chris Cusack owns two locations of Betelgeuse Betelgeuse.

    Certainly one of the most unusual interactions between a restaurant and City of Houston officials took place on Wednesday, May 6 when Betelgeuse Betelgeuse owner Chris Cusack was arrested for health code violations at his location on Washington Avenue.

    News of the arrest spread quickly across social media over the weekend. Now, Cusack is ready to tell his side of the story.

    Cusack, whose time operating restaurants in Houston goes back more than 15 years to Down House and its affiliated restaurants such as Hunky Dory and D&T Drive Inn, tells CultureMap the problem began on Monday, May 4 when a health department inspector came to Betelgeuse Betelgeuse and asked to see the restaurant’s grease trap.

    The only problem is that location has never had a grease trap. Prior to becoming Betelgeuse Betelgeuse, it was Liberty Station, a pioneering bar in Houston’s craft beer and craft cocktail scenes. In the early days, Betelgeuse served food from a food truck. More recently, it prepares its food next door at The Bell and Crane. Cusack acknowledges he didn’t share this information with the inspector.

    “Usually I’m a charmer with the health department, but I was a little defensive. She kept asking me. I said, ‘ma’am, we don’t make food here,’” he explains. “The tone wasn’t my finest moment, but there was no name calling or anything like that. She said, ‘where does the food come from?’ I said, ‘it doesn’t matter where it comes from. It’s produced in a commercial kitchen.’”

    Cusack says he knew there would be a follow up, but he was shocked when the inspector returned two days later with more colleagues from the health department, TABC inspectors, and Houston Police Department officers.

    “I got somewhere between 21 and 25 citations,” Cusack says about the return visit. He got dinged for everything from graffiti in the bathroom to a missing Harris County tax stamp on the photo booth he leases from a vendor (it has both State of Texas and City of Houston stamps, Cusack says).

    One inspector told Cusack he needed a food dealer’s permit. He showed the inspector that a food dealer’s permit had been issued for the restaurant's address under the former food truck’s LLC but not to the LLC that operates Betelgeuse Betelgeuse. Cusack says he had renewed the food truck’s permit in March, but that wasn’t good enough for the inspector. In Cusack’s telling, he was arrested for not having the permit, since it was also flagged as missing in an inspection from October 2025. He's the only person he knows who has ever been arrested for a misdemeanor violation of the health code.

    Cusack says he spent 21 hours in the Harris County Jail. When he got out, he says he was contacted by a more senior official within the Health Department. Once Cusack confirmed he owned both LLCs, he was told he could reopen. Both locations of Betelgeuse Betelgeuse have been operating normally since Friday, May 8.

    Cusack maintains he never knew about the October 2025 inspection, which is why he renewed the food dealer’s permit for the food truck’s LLC rather than applying for one under Betelgeuse Betelgeuse’s LLC. “There’s no paper trail that shows I was given this information,” he says. “I did not get the email [from the Health Department].”

    As for why things got so out of hand, Cusack theorizes he was a victim of Houston Mayor John Whitemire’s crack down on “reckless behavior” on Washington Avenue and stepped up enforcement on bars generally that led to the temporary closure of near northside cocktail bar Rabbit’s Got the Gun.

    Cusack says he’s a “huge supporter” of efforts to reduce crimes like street racing, drug dealing, and sex trafficking along Washington and in its surrounding neighborhoods. Still, he feels targeting by the city for being impolite to a health inspector.

    He plans to fight both the arrest and the citations in court. “I want the charges dropped, and I want it expunged completely from my record. That’s the first thing, and I’m going to try very hard to do it,” he says.

    “That’s going to end up costing thousands of dollars just to deal with the sheer volume,” he adds.

    CultureMap contacted Mayor Whitmire’s office. A representative said the mayor was not aware of the situation and has no comment on an open investigation.

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    news/restaurants-bars
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