Goodbye, Good Dog

Beloved Houston hot dog shop announces abrupt closure after 15 years

Good Dog owners Amalia Pferd and Danny Caballero.

Photo by Eric Sandler

One of Houston’s most revered casual restaurants will soon serve its final meal. Good Dog Houston will close after dinner service on Sunday, April 27.

In a lengthy message posted to Facebook on Thursday, April 24, Good Dog owners Amalia Pferd and Danny Caballero celebrated a 15-year run for their restaurant that began as a food truck, evolved into the current Heights location that opened in 2013, and included five years of a second location in Montrose.

Part of it reads as follows:

Through the highs and the lows, you stood by us. You showed up during storms—both literal and figurative. We weathered hurricanes and floods together. And when the world shut down during COVID, your support kept us afloat. You ordered takeout, bought gift cards, and cheered us on from a distance. We opened a makeshift Bodega and sold items to you all. That got us a little shout out in the New York Times! Through all that, you reminded us that this city is made of heart and grit, and we’ve never been more proud to be a part of the best and most diverse food scene in the country…Houston, TX.

In a city where residents typically prefer burger to hot dogs, Good Dog stood out. From the beginning of its time as a food truck, the restaurant quickly built a devoted following for hot dogs like the Ol' Zapata (bacon, Muenster, onions) and the Guac-A-Dog that featured a housemade garlic aioli, one of the many sauces and condiments that helped Good Dog’s hot dogs stand out. Non-hot dog options, including chicken wings and Gulf fish and chips, helped the restaurant reach a wider audience. Caballero shared his love for craft beer with a well-curated tap wall.

In response to CultureMap’s request for comment about why the married couple decided to close their restaurant, Caballero cited a number of factors. First, Pferd was diagnosed with Multiple Sclerosis. Although he emphasizes that she's still in relatively good health, it has been a challenge.

On the business side, the building’s new owner raised the restaurant’s rent to cover the rising costs of property taxes and insurance. The additional costs made it harder to operate the restaurant, but Caballero doesn’t bear his landlord any ill will.

“I have no bad blood with current landlord. He’s actually been super gracious and allowed us lots of leeway,” he writes in a message. “He finally found someone willing to pay more. Since we were on a month-to-month basis and rent was already hard to keep up with, it made sense to just shut it down. We’re so bummed out.”

While the closure is undeniably sad for the restaurant’s staff and fans, Caballero ends on optimistic note. “Right now it’s hard to think about what’s next but our entrepreneurial spirit lives on. Hopefully once we grieve, maybe we can get back in the mix,” he writes.

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crawfish season is here

Essential Houston crawfish joint heads to Beaumont for new location

Photo by Paulina Olague

BB's Tex-Orleans is bringing its boiled seafood to Beaumont.

One of Houston’s favorite destinations for crawfish is heading east. BB’s Tex-Orleans will open 12th location in Beaumont.

Slated to open in April, BB’s will occupy the former home of The Park on Calder (2325 Calder Avenue). With 3,200 square feet inside and a massive, 5,000-square-foot patio, BB’s will seat 70 people inside and 175 people outdoors. The patio has enough space for a children’s play area and a 225-inch outdoor screen for showing the day’s games.

“At BB’s, we like to say that our culture is making Maw Maw, my grandmother, proud,” founder and CEO Brooks Bassler said in a statement. “So many of our recipes are inspired by Maw Maw’s cooking, but even more than the great food, it’s a way of living: family, hard work, fairness. Maw Maw was born in Winnie, and her sister still lives there, so BB’s roots actually start in the Golden Triangle. Finally opening a location in Beaumont feels like coming home.”

The menu will feature all of the dishes that have made BB’s a go-to for Cajun fare. That starts will boiled seafood, including crawfish, shrimp, and crab legs — all of which can be enhanced with Prasek’s smoked garlic sausage, alligator andouille sausage, corn, button mushrooms, red potatoes, and BB’s “Monsta Greens.”

Diners also turn to the restaurant for po’ boys, such as the Bedtime in the Bayou (fried shrimp) and the South Texas Fire Po’boy (marinated outside skirt steak topped with melted pepper jack cheese, avocado, sautéed peppers, and onions, topped with a spicy pepper cheese sauce).

Here’s founder Brooks Bassler with a Bedtime in the Bayou.

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Founded in 2007 in Montrose as a late night po’ boy destination, BB’s has grown across the Houston area. BB’s Cajun Cantina in San Antonio adds Tex-Mex flavors to the mix.

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