Co-owners of Verdegreens Farms, Billy Trainor and Kyle Wiebe, are giving new meaning to the term farm-to-table by bringing their green thumbs and expertise to Good God, Nadine’s, a cocktail lounge and restaurant now open at 33 Waugh Drive in the Heights.
“We wanted to create the kind of place where you instantly feel at home, whether you’re in flip-flops or dressed to the nines,” says Trainor. “Good God, Nadine’s is about big flavors, strong drinks, and good energy. No silver cloches, no pretense — we believe great hospitality doesn’t have to come with a white tablecloth. It comes with laughter, maybe a little profanity, and a vibe that invites you to stay a while.”
A cocktail bar first, Good God, Nadine’s features a well-built beverage program, complete with hand-crafted cocktails, frozens, and wines on tap. Frosty choices like the frozen Serrano Pineapple T&T, which combines tequila and tonic with pineapple, lime, and pineapple serrano syrup for a bit of a kick, is the quintessential summer refresher. The Mango Sticky Rice cocktail is a play on the traditional Thai dessert, made with vodka, coconut milk, mango juice, and pandan leaf; while the Houstonian is a spicy take on a gin and tonic, splashed with creme de violette and packed with herbs including cinnamon, star anise, juniper, and thyme.
The food menu is just as interesting. While Wiebe created Good God, Nadine’s opening menu, the pair enlisted Easton Sadler to lead the kitchen as chef de cuisine. Sadler honed his chops in local restaurants like Nancy’s Hustle; RC Ranch, where he specialized in whole-cow butchery; and under chef Nick Wong at (now shuttered) UB Preserv.
The menu celebrates the bounty of the Gulf region highlighting time-honored Southern plates with influences spanning from the Florida Keys, through Texas and Louisiana, to the Yucatán. With Houston’s diverse landscape in mind, inspiration for dishes was drawn from Creole, Cajun, Southern, Caribbean, Mexican, and Vietnamese traditions. Naturally, produce like lettuce and fresh herbs are sourced directly from Verdegreens Farms.
Along with oysters on the half shell, a rotating raw bar features chilled seafood dishes like the prawn party, a playful take on shrimp cocktail with the meat presented three ways: cold-boiled, Szechuan-style salt and pepper, and shrimp salad, alongside remoulade, cocktail sauce, and garlic bread. Blue Plate Specials, offered nightly, provide a tinge of nostalgia. Dishes like the Meatloaf Wellington, fried chicken coq au vin, and pho-spiced pork chops are welcome alternatives to traditional comfort plates.
Beyond the good food and drink, the space, designed by Houston-based Gin Design Group, is meant for lingering around. Good God, Nadine’s boasts an indoor bar with brass accents; a covered, temperature-controlled patio that lies beyond a set of French doors; and a separate open-air garden patio. Vintage furniture with a blend of mid-century modern and Southern Gothic influences create a moody atmosphere inside, while whitewashed brick, striped fabrics, and lush greenery make for a serene oasis outside.
As the dog days of summer swiftly approach, Houstonians can look to Good God, Nadine’s as a warm and welcoming place to seek sustenance. The hangout is now open every day from 4 p.m. to midnight, with happy hour offered daily until 7 PM, and all-day Sunday brunch set to launch soon.
Good God, Nadine’s, 33 Waugh Dr, Houston, goodgodnadines.com
