GJ Tavern shuttered

Prominent Houston restaurant group suddenly shutters intimate downtown tavern

GJ Tavern has closed.

Photo by Claudia Casbarian

A prominent Houston restaurant group has bid farewell to its downtown location. Underbelly Hospitality announced it has closed GJ Tavern effective immediately.

“Closing GJ Tavern was an incredibly difficult decision to make but we ultimately realized that operating a 40-seat restaurant in downtown Houston was financially unsustainable,” Underbelly Hospitality president Nina Quincy said in a statement. “We loved building the GJ Tavern brand and are hopeful that it will someday have a place within Underbelly Hospitality.”

An Instagram post announcing the closure offers a longer tribute to the restaurant’s staff and customers.

First opened in the summer of 2021 as Georgia James Tavern, the restaurant aimed to serve as an intimate establishment for Theater District patrons and an amenity for residents of the Market Square Tower high-rise. The company changed the restaurant’s name to GJ Tavern in the spring of 2022 to prevent consumer confusion with Georgia James, its luxurious steakhouse. To further differentiate the new GJ Tavern from the original Georgia James Tavern, then-Underbelly Hospitality founder Chris Shepherd recruited chef Tim Reading to lead the kitchen.

Bringing experiences from Boston chef Michael Schlow’s restaurants and Caracol, James Beard Award winner Hugo Ortega’s Galleria-area seafood restaurant, Reading refined GJ Tavern’s menu with classic dishes such as duck fat potatoes, hand-rolled cavatelli pasta, and a mushroom-Swiss burger. He earned a Rising Star Chef of the Year nomination in the 2023 CultureMap Tastemaker Awards for his work at GJ Tavern. Sadly, his time with the company has also come to an end.

GJ Tavern Tim Reading UBH laid off chef Tim Reading. Photo by Julie Soefer

“Tim is an excellent chef with an extraordinary talent. As it stands, we have no executive chef positions available within Underbelly Hospitality. For that reason, he has been laid off,” Quincy said in response to CultureMap’s request for comment. “We are very appreciative of Tim and wish him all the best.”

Despite today’s news, Underbelly Hospitality has been growing since Shepherd’s departure last year. It recruited star chef Scott Muns to serve as culinary director and recently opened Pastore, an Italian seafood restaurant that’s located next to Georgia James in the Autry Park mixed-use development. It will open Spring Branch locations of Underbelly Burger and Texas comfort food restaurant Wild Oats later this year.

closings downtown news-you-can-eat

One Day Only

Chef of Michelin-starred Texas BBQ joint pops up at Houston crawfish favorite

Photo by Quit Nguyen

Join Lucas McKinney for a crawfish pop-up this Sunday, May 17.

The pitmaster behind one of Texas’ Michelin-starred barbecue joints will be in Houston for a one-day-only crawfish boil. Evan LeRoy, chef and co-owner of Austin’s LeRoy and Lewis Barbecue, will be at Josephine’s this Sunday, May 17 from 2-6 pm.

Part of the restaurant’s Backyard Boil pop-up series, LeRoy and Josephine’s executive chef Lucas McKinney have collaborated on a four dishes that will be served at the pop-up, which will take place on Josephine’s patio. They are:

Smoked Crawfish Boil Sausage on a Stick: andouille flavored pork sausage with crawfish, corn, and potatoes
Brisket and Cheddar Croquettes: Chopped brisket and cheddar cheese in a creamy bechamel. Scooped, breaded in panko, and fried til crispy
Oysters on the Half Shell: Pickled Onion Mignonette, Smoked Jalapeno Salsa, Kimchi Elote
Smoked Salsa Macha with Beef Tallow: Guajillo, ancho, and arbol chiles, lime, soy, garlic, onion, pepitas, and pecans

The pop-up is part of LeRoy’s tour for his new book, New School Barbecue: Recipes for Next-Level Smoking and Grilling, which he co-wrote with Texas Monthly restaurant critic Paula Forbes. Released this week, the book contains almost 100 recipes for mains, sides, and desserts.

LeRoy & Lewis Evan Leroy ATX Evan LeRoy is coming to Houston this weekend. Photo by Briana Balducci

“Lucas asked me to participate in a crawfish boil this year, and it happened to line up with the release of the book, so I said yes,” LeRoy tells CultureMap. “The event format centers around a crawfish boil, along with some fried items and oysters, so it doesn't necessarily reflect the recipes in the book. Instead, we decided to bring a few dishes we’ve been working on over the past year or so, including the brisket and cheddar croquettes — which will definitely make it into my next cookbook.”

McKinney has already hosted pop-ups with the likes of ChòpnBlọk chef-owner Ope Amosu and Mike Pham of Trill Burgers.

“With these crawfish boils, I want each chef to bring their own perspective and let the menu reflect their personal style of cooking,” McKinney adds. “Events like this are really centered around community, collaboration, and introducing something fresh and exciting to Houston each time.”

LeRoy and Lewis has earned wide acclaim for its “new school” barbecue. In addition to being one of only four Texas barbecue joints to hold a Michelin star, it ranked No. 2 on Texas Monthly’s list of the state’s 50 best barbecue joints. McKinney began patronizing the restaurant when his friend, pitmaster Cole Parkman, worked there.

“It’s incredibly good,” McKinney says. “Eating there feels like they’re telling you, ‘I know you think you like brisket, but this is what you should really like.’ I really respect that they’ve planted their feet firmly in the ground and committed to doing things differently. It all makes so much sense — and it’s delicious.”

Reservations (free) are required to attend the Backyard Boil at Josephine’s; both 2 pm and 4 pm seatings are available. Attendees will purchase food and drinks a la carte. Josephine’s regular menu will not be available at the pop-up. Copies of New School Barbecue will also be available for purchase.

news-you-can-eat barbecue chefs