Dining
BY JOVANNA AGUILAR
Ahi tuna ($24) is made with black pepper crusted tuna.
COURTESY AMERIGO’S GRILLE
The homemade lasagna ($32) is made with beef, ricotta, mozzarella and the signature marinara made with a hint of spice.
The Snapper Amerigo’s ($55) is the restaurant’s signature menu item and is made with a red gulf snapper, sautéed jumbo lump crab, tomatoes, lemon garlic chardonnay sauce, and topped with crisp leeks.
JOVANNA AGUILAR COMMUNITY IMPACT
COURTESY AMERIGO’S GRILLE
Amerigo’s Grille blends ne art and ne dining
Founded in 1994 as an upscale dining spot in The Woodlands, Amerigo’s Grille owners said the restaurant has built its legacy on fresh seafood and handcrafted pasta. Along with a carefully curated wine list served in an elegant setting accented by artwork from local artists and the owner’s mother, Amerigo’s boasts a mix of contemporary and traditional elements. Owned by father and daughter duo Casey Kosh and Tina Goodson, Amerigo celebrated 30 years serving The Woodlands in August. The eatery originally opened in 1989 as Amerigo’s Seafood and Pasta in the Spring area and later relocated to The Woodlands. “With the support and blessing of [The Wood- lands’ founder] Mr. George Mitchell—who believed Amerigo’s added to the quality of life in the com- munity—we opened our doors in The Woodlands,” Kosh said. “At that time, ne dining options were limited, so it was truly special to be part of the area’s growth and to help shape its culinary scene.” The history With a focus on providing an exceptional dining experience, co-owner Goodson said she feels she was destined to be in the restaurant industry. Growing up, Goodson said she quickly developed a passion for restaurant management. After graduating from the University of Houston with a degree in hotel restaurant management
in 2011, Goodson took on more responsibility at Amerigo’s. Today she is part owner of the restau- rant and oversees o ce operations. After 30 years, Amerigo’s Grille has earned a loyal customer base and demonstrates its appreci- ation through community philanthropy, Goodson said. The Italian restaurant has partnerships with local nonpro ts such as Interfaith of The Woodlands, Memorial Hermann In the Pink and Inspiration Ranch. On the menu Specializing in seafood and Italian cuisine, Goodson said the menu rotates around four times a year following what is seasonal and fresh. Her favorites include the wild seabass—a fatty sh made with trumpet royal mushrooms, brandy orange sauce and wild rice as well as the Snapper Amerigo’s, the restaurant’s signature menu item made with a red gulf snapper, sautéed jumbo lump crab, tomatoes, lemon garlic chardonnay sauce and topped with crisp leeks. In addition, the restaurant o ers pastas from risotto and homemade lasagna to veal piccata and a dish called Capellini Craw sh. “At Amerigo, pasta is more than just a dish—it’s a craft. Each batch is made from scratch using traditional techniques and the highest-quality ingredients, giving our recipes the authentic avor and texture that sets them apart,” Kosh said.
The wild seabass ($52) is made with trumpet mushrooms.
JOVANNA AGUILAR COMMUNITY IMPACT
Owner Tina Goodson oversees restaurant operations.
JOVANNA AGUILAR COMMUNITY IMPACT
GROGANS PARK DR.
S A W D U S T R D .
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25250 Grogans Park Drive, The Woodlands www.amerigos.com
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THE WOODLANDS EDITION
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