Credence is chef Levi Goode's first solo project after nearly 15 years running Goode Company Restaurants. A fifth-generation Texan and classically trained chef, he built the menu here around live-fire cooking and ingredients drawn from the South Texas region.
The deviled crab has emerged as the dish regulars point to first, part of a menu that shifts with the seasons rather than sitting still. Service gets singled out as consistently as the cooking, and the room functions as a celebratory destination for Houston diners marking occasions — while still pulling neighborhood regulars back often enough to feel like a fixture.
Michelin selected Credence for its 2025 Houston guide.
The deviled crab has emerged as the dish regulars point to first, part of a menu that shifts with the seasons rather than sitting still. Service gets singled out as consistently as the cooking, and the room functions as a celebratory destination for Houston diners marking occasions — while still pulling neighborhood regulars back often enough to feel like a fixture.
Michelin selected Credence for its 2025 Houston guide.