Goode Co. Fish Camp opens May 3 at The Woodlands

It’s been years since Goode Company Restaurants added a new brand to its Texas-centric restaurant portfolio. On May 3, a new chapter in Goode’s culinary history begins with the opening of Goode Co. fishing camp. in the woods.

Like the other restaurants under the Goode umbrella, Fish Camp is invested — in spirit, design, and menu — in true Texas cuisines, especially Gulf fish and seafood. Goode’s chef and president, Levi Goode, created the restaurant as a loving ode to the treasured family memories of days spent fishing the waters of the Gulf. It’s a delightful backstory that will resonate with Houstonians.

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This new concept is particularly personal to me as it is inspired by my time spent fishing with my dad in Christmas Bay,” said Goode. “Growing up, we hunted for plaice, speckled trout and redfish along the sandy shore. After hours spent in the sun, we would return to our “fish camp” – a house on stilts above the water – to clean up the day’s catch and cook a delicious meal. Our trips there together, with my family and friends, have reinforced my love for the excitement of fishing and the ritual of coming together to prepare and enjoy a hard-earned meal.

The Fish Camp menu includes, as it should, Gulf oysters, served in the half-shell or roasted with Herbsaint-flavored garlic butter and herb breadcrumbs. Other entrees include Seafood Towers, Crispy Blood Sausage in Creole Mustard Sauce, Raw Gulf Snapper, Goode’s Signature Campechana, Christmas Bay Okra with Crab and Shrimp on seafood rice, shrimp remoulade salad and a sharing platter of shrimp, catfish, oysters and hush pups called the San Luis Pass Deluxe Fried Fish.

Mains include oven-roasted Texas striped bass with salsa verde, fire-roasted yellowfin tuna topped with tomato sauce and Gulf shrimp, mesquite-grilled camp steak with béarnaise and steak butter, and sandwiches such as the proud Gulf po’boys (shrimp, catfish, or oysters), a hot chicken sandwich with Crystal mayonnaise, and a homemade burger.

A separate menu of bar bites includes chilled seafood towers, smoked Gulf fish dip, blue crab sticks, marinated Gulf shrimp cocktail, and the new Gulf-Tex Express: four oysters and four shrimp cocktail on ice served with a Miller High Life Pony.

Desserts are drawn from Goode’s already popular bakery offerings such as Brazos Bottom Pecan Pie, Chocolate Cream Pie, Texas Sheet Cake and Fish Camp’s version of Key Lime Pie.

The extensive bar menu features cocktails such as the signature Fish Camp Punch (light and dark rums, fresh pineapple, passion fruit, lime, and tiki bitters), Draft Ranch Water (tequila, lime juice, and Topo Chico served in a Topo bottle), Frozen Lemon Elderflower G&T (gin, elderflower tonic syrup, lemon juice and seltzer water) and a hand-shaken pina colada.

The 100-seat space with an 82-seat patio was once home to Goode Co. Barbecue, which closed during the pandemic. Goode’s adjacent kitchen and canteen remain open. The interior design in green and blue tones (land and sea) plays out through the dining room anchored by a marble seafood bar with oyster-colored leather bar stools. Goode handpicked the decor which includes framed photos of Tim Romano from the book “Stilt Houses of Texas” by Mike Medrano.

Goode clearly had fun on his sentimental stroll down memory lane.

“At the restaurant, we keep the fish camp vibe alive, one where oysters open as quickly as beer and fresh catches are enjoyed as stories go by,” he said.

These stories start again on Tuesday.

Goode Co. Fish Camp, 8865 Six Pines Dr., the woods, 281-947-9120; Open Sunday to Wednesday from 11 a.m. to 8:30 p.m., Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 10 p.m.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him topical tips at [email protected] Listen to him on our BBQ State of Mind podcast to learn more about barbecue culture in Houston and Texas.

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