Treebeards Red Beans and Rice with sausage (photo by Becca Wright)
IN 1978, EARL Campbell was the number-one draft pick for the Houston Oilers, Republican Jim McConn was Mayor of Houston, and the Texas Medical Center was growing exponentially. Treebeards also burst on the scene in burgeoning Downtown, and quickly became a beloved lunch tradition.
Time has flown by, and the local eatery known for “doing Southern fresh” since 1978, is celebrating its 46th anniversary this Friday, March 1. As a nod to its influence on the Houston food scene, the hometown icon will offer its classic Red Beans and Rice with Sausage at its original 1978 menu price of $1.95 in its original oval platter presentation. All four of its locations will honor the offer, which is limited to one per person for dine-in or pick-up — perfect for our pre-spring cold snap.
There is much to be said about why Houston’s home for Southern cooking has thrived for nearly half a century. First-time guests turned into regulars, which turned into a diverse and devoted community. The passionate team behind the brand has guided Treebeards through more than four decades with care, consistent cooking, and down-home service.
Oh, the mountainous, moist jalapeno cornbread and the buttery shrimp etouffee! From seafood gumbo to chicken and sausage jambalaya, black-eyed peas, squash casserole and collard greens, in its early days, no other Houston restaurant was cooking classics quite this fresh. It was friendly and affordable dining, cafeteria style.
When owners Jolie and Charles Stinneford took the reins in 2010, it was with a Texas-sized portion of pride and respect. Having worked for the original owners, Dan Tidwell and Jamie Mize, for 20 years, Jolie saw firsthand the amount of thought and care that went into the daily operation and how Treebeards’ comforting Southern food and friendly service became the center of the vibrant community surrounding it. The newest outpost in Bunker Hill joins its three other lunch-only downtown locations, which are still a favorite for worker bees in all professions.
“We are proud to continue the tradition of using the original recipes that have stood the test of time. Celebrating 46 years is a major accomplishment for any restaurant, and Treebeards has seen consistent growth in sales year after year,” says Jolie. “It was only fitting to celebrate our anniversary year with a Treebeards staple, like red beans and rice with sausage, that will honor our customers who have been with us for years and delight new guests with one of Houston’s most iconic dishes.”
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