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    boot scoot

    Keck yeah! New Montrose honky-tonk starts two-steppin' tonight

    Eric Sandler
    Dec 22, 2017 | 11:25 am

    Houston, the time has come to put your dancing shoes on. Goodnight Charlie's, the Montrose honky-tonk from Master Sommelier David Keck, will open Friday night, the bar announced.

    Originally announced in March, Goodnight Charlie's has been one of this year's most-anticipated openings thanks to Keck's involvement. The bar is Keck's first project since departing from his high-profile role as general manager of acclaimed Montrose wine bar Camerata last October. Now united with local businessman Peter McCarthy, the dance hall and saloon is expected to be the first of several projects from the duo's new company, Goodnight Hospitality. Given Kecks fine dining pedigree, a bar might have seemed like an odd choice, but Keck explained in March that he's excited about the project.

    “For totally unironic reasons, I think it’s totally fun, and I get pleasure out of that,” Keck said at the time. “I see it having a pretty good cross-section of audience for all the reasons that it’s not about anything too serious. I think it’s a place where you can find a really healthy cross-section of the demographic all enjoying each other’s company.”

    When patrons stop by this weekend, they'll find that the original vision for Goodnight Charlie's has been realized. Inspired by a barn, the space has a cedar wood exterior, aged plywood on the interior, and, of course, a wooden dance floor.

    Consulting chef Alvin Schultz has created a menu of Mexican-inspired dishes that's built around tacos served on housemade tortillas. Options include a cheesesteak taco made with 44 Farms beef, a spicy fried chicken taco with braised greens, and a grilled vegetable mole taco for vegans. Guacamole, elotes, and a chicken fried steak sandwich (cemita) are available as shareable items or for people who don't feel like tacos.

    Most of the beverage options will be available at opening, but it's still a bit of a work in progress. Options are centered around craft beer and bourbon (at eminently reasonable prices); honky-tonk favorites like Bud Light, Miller Lite, Lone Star, and PBR are all available, too. House cocktails are straightforward stirred affairs that can be made quickly, as well as a couple of draft and frozen options. Texas wines from Duchman Winery and McPherson Cellars will be available on tap.

    The bar's will host live music every Friday and Saturday, beginning with Aaron McDonnell tonight at 9 pm, and Neon Rainbow Saturday night. See the full schedule here.
    ------
    Goodnight Charlie's, 2531 Kuester Street; 4 pm to 2 am Monday through Saturday, Sunday noon to midnight.

    Goodnight Charlie's opens Friday night.

    Goodnight Charlie's David Keck exterior
    Photo by Eric Sandler
    Goodnight Charlie's opens Friday night.
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    news/restaurants-bars

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    What's Eric Eating Episode 584

    Beard Award-winning Latin chef dishes on big Houston move and menu overhaul

    CultureMap Staff
    Sep 11, 2026 | 4:32 pm
    Exilio Latin Flair Douglas Rodriguez
    Courtesy of Exilio Latin Flair
    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

    On this week’s episode of “What’s Eric Eating,” chef Douglas Rodriguez and Bari Hospitality Group co-owner Pedro Teyuca join CultureMap editor Eric Sandler to discuss Exilio Latin Flair, the company’s pan-Latin restaurant in Montrose.



    Opened in April in the former Verde Garden space, Exilio recently recruited Rodriguez to serve as executive chef and revamp its menu. Known as the “Godfather of Nuevo Latino Cuisine,” the chef brings an impressive resume to his role, including winning Rising Star Chef in the 1996 James Beard Awards, competing on season one of Top Chef Masters, and earning a Recommended designation in the Michelin Guide for Nikos, a Greek restaurant in Durham, NC. As he explains in the episode, he and Bari co-owner Tommy Nally first developed the idea for Exilio when they worked together in Vegas, so he jumped at the opportunity to bring the restaurant to life.

    Rodriguez just rolled out a new menu for Exilio that includes a total revamp of the restaurant’s ceviches and entrees. Specific dishes include tuna watermelon ceviche, mixto seafood ceviche with leche de tigre, Colombian-style chicken empanadas, snapper Veracruz, and a smoked ribeye.

    “The sauce is made with panca peppers (Peruvian red pepper), watermelon juice, yuzu juice. Then it’s slices of tuna and slices of watermelon. I kind of single them,” Rodriguez says about the tuna watermelon ceviche. “The sauce has red onion, Thai basil, tarragon, a herb you don’t usually find in a ceviche. It’s very light, refreshing, herbaceous — hits a lot of different areas in the palate for a simple, two ingredient dish.”

    The chef adds that he’s been getting to know Houston through its restaurants. He cites Mala Sichuan and Hugo’s as two places that have impressed him. He also hails Love Croissants, whose owner, chef Omar Pereney, worked for Rodriguez prior to moving to Houston.

    “I have a long list of places to explore, and I’m excited that this is a big food city,” Rodriguez adds. “I haven’t been to Maximo yet. That’s at the top of my list. I’m excited to be here and get people into the restaurant to try the food.”

    For his part, Teyuca provides an update on Bari’s plans to open a second location in The Woodlands later in September. He also shares exciting news about the company’s plans to add a sushi bar to the lounge above Georgia James, the Montrose steakhouse it purchased from Underbelly Hospitality in 2024.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.

    Exilio Latin Flair Douglas Rodriguez

    Courtesy of Exilio Latin Flair

    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

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