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    Kitchen & Cantina Debuts

    Attention Memorial: More fajitas and tequila are coming your way next week

    Eric Sandler
    Dec 14, 2017 | 3:23 pm

    As the landscapers and painters fussing over final details demonstrate, the Houston area’s second outpost of Goode Company Kitchen & Cantina. After opening the first location in The Woodlands in September, the local restaurant group’s new Tex-Mex concept will debut in the Memorial area on Monday.

     

    Located in a former Mason Jar on I-10 just east of Campbell Road that’s a stone’s throw from the almost 30-year old second location of Goode Company Barbeque, owner Levi Goode tells CultureMap the company has had its eye on the location for three years. When the landlord finally indicated he’d be amenable to a long-term lease, the company jumped on it.

     

    The company spent almost all of 2017 transforming the space. Relocating the entrance away from the frontage road allowed the company to install a 50 seat patio and children’s play area. Inside, diners will find a bar that features hand-carved panels below and the barrels used to age the company’s private label Milagro tequila above.

     

    In the dining room, windows provide a look into the kitchen — including a view of the mesquite-fed wood-burning grill that powers much of the menu — while kitchen implements on the wall pay homage to the border cuisine that inspired the restaurant’s food. All in, the 6,600-square foot restaurant will seat about 180 diners.

     

    “We wanted to create an environment that complemented our style of cooking and food: non-kitschy, straightforward, honoring the techniques and style of food...Very approachable but not stuffy or feel like it’s too polished or too refined,” Goode says. “Where we had opportunity to hit the details, we wanted to do that. We didn’t want to be a Monterrey House either, so we ended up here.”

     

    That approach continues with the menu. Tex-Mex classics like fajitas and enchiladas are available, as well as Goode Co classics like the signature campechana. Those looking for something a little lighter can opt for seafood options like grilled redfish on the half shell or a salad. As at Armadillo Palace, the family’s heritage in South Texas gets a nod with dishes like pork and green chile empanadas and grilled Texas quail.

     

    “In some ways, (the menu) is a current interpretation of and inspired by our taqueria, which was inspired by my grandmother’s style of cooking,” Goode says. “Whatever you find at your favorite Tex-Mex, you’ll find something similar here from the menu items, but we put our own style on it. Tried to hit every detail we could with the food and drink we offer here.”

     

    As the spacious bar area implies, cocktails are an important part of the concept. The agave-focused beverages include a number of margarita options — everything from the classic rocks or frozen to a roasted poblano and strawberry mezcal — along with palomas, house cocktails, and tequila flights.

     

    “We’re not setting any drinks on fire or anything,” Goode says. “We wanted to focus on every detail. Whether that’s fresh squeezed juices or syrups, you’re going to see something that’s very approachable in nature, but also has a unique spin to traditionals.”

     

    Goode says that so far the restaurant has been well-received in The Woodlands, but he’s eager to see how the Memorial crowd responds to the concept. As he notes, the area is changing as younger families move in and Spring Branch becomes more affluent. While the concept certainly seems like it could grow to multiple locations, Goode says he’s just trying to take it one day at a time.

     

    “We’ll see what our feedback is and where we go from here,” he says. “Right now, we’re focused on the task at hand and trying to put the best plate of food we can day in and day out, customer in and customer out.”

    Goode Co Kitchen & Cantina opens next week.

    Goode Company Kitchen & Cantina Spring Branch exterior
      
    Photo by Eric Sandler
    Goode Co Kitchen & Cantina opens next week.
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    news/restaurants-bars

    LRW 2025

    Two week dining event celebrates Houston's Latin-owned restaurants

    Eric Sandler
    Jul 14, 2025 | 6:00 am
    The Lymbar interior
    Photo by Dylan McEwan
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    A two-week celebration of Latin food and culture has begun in Houston. Latin Restaurant Weeks has returned for its seventh year.

    Held from Friday, July 11 until July 25, Latin Restaurant Weeks has more than 40 participants that showcase the diversity of Latin American cuisine. It includes everything from all four of James Beard Award winner Hugo Ortega’s restaurants — Mexican staple Hugo’s, seafood restaurant Caracol, Oaxacan restaurant Xochi, and street food favorite Urbe — as well as Brazilian steakhouses, casual taquerias, and bakeries.

    Unlike Houston Restaurant Weeks where restaurant serve prix fixe menus at set prices, each participating restaurant in Late Restaurant Weeks determines its own offer. For example, at The Lymbar, David Cordua’s Latin-Mediterranean fusion restaurant in Midtown, diners have the option of a two-course, $25 lunch or a three-course, $39 dinner. Next door at Late August, chef Chris Williams and Sergio Hidalgo’s Michelin-recommended restaurant, the options consist of a two-course lunch and a three-course dinner (pricing information wasn’t available at press time). In contrast, Urbe’s sole offering is a three crispy pork belly taco plate for $17.

    Those looking for more of a bar experience should consider Botónica, the recently-opened, Latin-inspired cocktail bar near River Oaks District. Aye Candy, a speakeasy-style bar in Spring Branch, is serving a $35 margarita flight with four variations on the popular cocktail.

    Married couple Karinn Chavarria-Luckett and Warren Luckett founded Latin Restaurant Weeks in 2019 to increase awareness of Latin-owned restaurants. Since then, the event has expanded from Houston to Atlanta, Miami, Chicago, Los Angeles, New York City, and Washington, D.C.

    “Latin Restaurant Weeks was created to spotlight the cultural richness woven into each dish and story,” said Karinn Chavarria-Luckett, co-founder of Latin Restaurant Weeks. “It’s a celebration of identity, of creativity, and of the people behind the flavors who make our communities vibrant and strong.”

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