Since 1977—when Jim Goode first opened the doors of his barbeque house, flooding the street with the smoky smell of mesquite—it’s been our mission to share and preserve a way of life that honors the deep intermingling of cultures and cuisines that defines this vast backyard of ours: the salt of the Gulf. The soul of the South. The spice of the border. And that sweet smoke of Texas. The tried-and-true ways of doing things that take longer but taste better, from hand-blending our own sauces and spices to knowing personally each ranchman, fisherman, and farmer we choose as partner.

And while we’ve slowly grown our restaurants to reflect even more of our region, we continue to celebrate the time-tested recipes, live-fire cooking, and scratch-made everything that got us started. We like our ingredients and our musicians as local as they come. And we abide by the belief that no meal’s properly concluded without a slice of our grandmother’s famous pecan pie, still baked fresh each morning in the heart of Houston… and shipped off to those folks not lucky enough to live here.