A vibrant new addition to Houston's dining scene debuted in the Heights on May 27. Good God, Nadine's is equal parts cocktail lounge, garden party and Southern eatery, according to a news release on its opening.

What's special about it?

The bar-forward concept was brought to life by owners of Verdegreens Farms, Billy Trainor and Kyle Wiebe.

“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,” Trainor said in the release. “Good God, Nadine’s is about big flavors, strong drinks and good energy."

The cocktail menu includes frozen and craft options, along with wines on tap and specialty coastal-inspired drinks such as The Houstonian, made with butterfly pea gin, Fever-Tree tonic and spices like cinnamon, star anise and thyme.


Other crafted beverages include Queen Charlotte, a floral-forward wine cocktail; Mango Sticky Rice, a rice-clarified concoction made with vodka, coconut milk, mango juice and Pandan leaf; and the Serrano Pineapple T&T, a frozen blend of tequila, tonic, pineapple and lime.
The Houstonian is made with butterfly pea gin, Fever-Tree tonic and spices. (Courtesy Becca Wright)
The Houstonian is made with butterfly pea gin, Fever-Tree tonic and spices. (Courtesy Becca Wright)
Popular menu items

According to the release, Good God, Nadine's food menu centers on the flavors of the Gulf region, inspired by nostalgic Southern dishes ranging from the Florida Keys to the Yucatán border. Items include:
  • A rotating raw bar featuring oysters on the half shell and cold boiled shrimp
  • Meatloaf Wellington
  • Friied Chicken Coq au Vin
  • Pho-spiced pork chops
A cast iron cornbread made with Steen's Cultured Butter, radish, pickled turnip and smoked trout roe. (Courtesy Becca Wright)
A cast iron cornbread made with Steen's Cultured Butter, radish, pickled turnip and smoked trout roe. (Courtesy Becca Wright)
Good God, Nadine's will be open seven days a week from 4 p.m. to midnight, per the release. Happy Hour will be held daily from 4 p.m. to 7 p.m. An all-day Sunday brunch is also anticipated to debut in the future.

"No silver cloches, no pretense—we believe great hospitality doesn’t have to come with a white tablecloth," Trainor said. "It comes with laughter, maybe a little profanity and a vibe that invites you to stay a while.”