St. Patrick s Brunch and Crawfish Boil at B.B. Lemon Saturday, 11 a.m. to 4 p.m. 1809 Washington
, featuring DJ beats, Irish-inspired food and drink specials, and crawfish and fixin’s from noon to 4 p.m. (or until it runs out). St. Patty’s features include corned beef and cabbage, Irish car bombs, boozy Top O’ The Mornin’ coffees and more. Reservations are recommended. Call 713-554-1809 or book online. http://bit.ly/washingtonres
Goode Company Crawfish Pop-Up Party at Goode Co. Seafood and Goode Co. Taqueria Saturday and Sunday, noon until sold out 2619 Westpark (parking lot)
Goode Company is serving up mudbugs in the parking lot between Goode Co. Seafood and Goode Co. Taqueria (guests should enter from Westpark). Place your orders in advance to experience the pop-up menu, including 2.5 pounds of crawfish with seasoned corn and potatoes for $20; 5 pounds of Goode Company boiled crawfish with seasoned corn and potatoes for $40; and family-packs (10 pounds) for 75
While we are also ready to not have to wear a mask everyday, we will be requiring all staff to wear their masks during shifts. In order to continue to protect our team and guests, we would greatly appreciate guests wearing masks when not seated.
“Nothing changes. We’re not even going to consider changing our mask policy until everyone on our team is eligible for the vaccine,” posted pitmaster Patrick Feges and his wife, chef Erin Smith. While they wait for their new Spring Branch location to open, they’re selling serious cue and inventive sides across the counter curbside at their Greenway Plaza shop. You wear your mask; they’ll wear theirs.
UPDATE: Now that the situation has stabilized, Eater will no longer be updating this running guide of openings and closures. Please call ahead before traveling to these establishments to ensure that they are open, as some may still be closed due to power outages or water issues.
As evidenced by the snow on the ground and chilly temperatures, this weekend brought truly unprecedented winter weather across the state of Texas. As such, most of the city’s restaurants have opted to close their doors in an effort to keep staff safe during treacherous driving conditions.
Still, as thousands of people across the city are stuck inside their homes without power, there’s plenty of Houstonians who are in need of a hot meal right now. There aren’t many restaurants open right now, but Eater’s keeping track of the spots that are planning to stay open or keep the doors closed during this bonkers winter weather.
These Houston restaurants have closed due to the winter storm
These Houston restaurants have closed due to the winter storm Restaurants across Houston are closed due to the storm.
Photo by Al Torres Photography The Bayou City finds itself in the grip of a tenacious winter storm that s plugged the city into freezing temps and snow-covered roads. With authorities advising people to hunker down, restaurants and bars across the city have closed until travel conditions improve. All of the restaurants and bars listed below have either contacted CultureMap or posted to social media with information that they will be closed Monday, February 15; Tuesday, February 16; and/or Wednesday, February 17. Please note this list is not comprehensive; the vast majority of establishments are closed.
Oak’d BBQ May Just Have the Best Desserts in Texas
Come for the meat, but stay for the key lime pie, two-layer chocolate caramel cake, and massive cookies.
February 12, 2021
The excellent key lime pie is just one of the many dessert options at Oak d BBQ.
Photograph by Daniel Vaughn
Michael Lane’s culinary career doesn’t look like that of most pitmasters. Before he opened Oak’d Handcrafted BBQ in Dallas late last year, he graduated from the Culinary Institute of America and worked in the kitchens of well-respected chefs like Dean Fearing and Robert Del Grande. Then, he built a massive catering company, which he ran for two decades. He dabbled in barbecue at the time, but Lane admits he wasn’t particularly thoughtful about it. “When I was doing it for our catering company, I was doing it as a vehicle to make money. I wasn’t honed in on the craft,” he says. Now he’s all in on barbecue. At Oak’d, he aims to provide an experience he feels is lacking in Texas barbe