Exodus Bar and Grill: A Culinary Journey

After 12 years of redefining kosher fine dining in Houston with Genesis Steakhouse, renowned restaurateur and Pit-Master Jason Goldstein is bringing an entirely new vision to life — Exodus Bar and Grill.

To My Fellow Patrons,

I wanted to share something close to my heart — a simple practice that I believe carries deep meaning for all of us in this industry: encouraging cash payments.

For me, paying in cash is more than just avoiding credit card processing fees (which, let’s be honest, are unfair and eat into our already thin margins). It’s about preserving a beautiful tradition — one passed down from my great-grandfather Jack, my grandfather Big Al, and my father Jeff. They always paid in cash at restaurants. It was their way of honoring the business and the people behind it. That gesture stuck with me, and to this day, it still resonates.

There’s something profoundly intimate and respectful about paying a restaurant in cash. It’s not like swiping a card at a grocery store or a movie theater. This is a local small business, often family-run, and paying in cash sends a message: “I see you. I support you. I care about your survival and success.”

Cash is a physical transaction, and it has weight — emotionally and practically. When a customer leaves cash on the table, it makes an impression. It creates a moment of connection between patron and proprietor. It also allows us to give our staff immediate appreciation — especially our servers. A tip in cash isn’t just money — it’s dignity, recognition, and relief. It helps cover bills, rent, groceries, and children’s needs — right then and there, without waiting on payroll cycles or deductions.

And God willing, with the potential passing of legislation that exempts tips and overtime from taxation, we may see even more incentive to return to this honest, immediate way of transacting. That will be a win not just for business owners, but for thousands of hardworking men and women in our industry.

I have amazing customers who are generous but pay by card simply out of convenience. And that’s okay — we’re all doing our best. But I encourage them to think differently. Guys like my friend Steve Lee get it. He walks in, pays in cash, tips in cash, and never overthinks percentages. He’s not calculating 15 or 18 percent — he’s showing gratitude, with a $20, $30, or $40 bill that says, “You made my night.”

And that’s something you can’t swipe.

If I can do my part to reignite this sense of personal pride and local patriotism in how we support small restaurants — I’ll do it proudly. I’ve shown many restaurants how to avoid absorbing credit card fees. It’s not right, and it’s not sustainable. This movement back toward cash isn’t just about numbers — it’s about values, relationships, and respect.

So let’s lead the way. Let’s encourage our communities to bring back that personal touch. Let’s remind them that paying in cash isn’t old-fashioned — it’s real, direct, and deeply human. And it keeps our restaurants — and the people behind them — alive and thriving.

With respect and solidarity,

Jason Goldstein
Owner, Exodus Bar and Grill

“Exodus Bar and Grill is more than just a restaurant—it’s a reflection of our Texas roots and community spirit. We’ve created a warm, rustic-chic space where families, friends, and professionals can gather and enjoy a diverse menu that blends bold Texas flavors with global cuisine. From prime steaks and fresh seafood to sushi and barbecue, we aim to offer something memorable for everyone, right in the heart of Meyerland. We’re also proud to offer full-service catering, corporate meals, and in-home private events tailored to every occasion.”
— Jason Goldstein, Owner & Founder

Rooted in the bold, independent spirit of Texas, Exodus Bar and Grill is a no-compromise chophouse experience, where premium cuts, expert butchery, and open-flame cooking take center stage. From dry-aged ribeyes and succulent tomahawks to house-smoked brisket and handcrafted sides, every dish at Exodus Bar and Grill is crafted with precision, passion, and a deep respect for tradition.

At the heart of our kitchen is Executive Chef Arturo Macias, whose expertise in steakhouse cuisine, fire-grilled meats, and refined culinary techniques elevates every plate. With an unwavering commitment to quality and innovation, Chef Macias ensures that every bite at Exodus Bar and Grill delivers bold flavors, perfect execution, and a dining experience that’s second to none.

Set in a warm, rustic, yet refined setting, Exodus Bar and Grill blends Texas heritage with contemporary elegance, making it the perfect destination for steak lovers, whiskey connoisseurs, and those who appreciate true culinary craftsmanship. Whether you’re here for an intimate dinner, a business meeting, or a celebratory night out, expect unmatched hospitality, bold flavors, and an atmosphere that feels both timeless and distinctly Texan.

Welcome to Exodus Bar and Grill — where fire, flavor, and tradition meet.

At Exodus Bar and Grill, we aim to provide a dining experience that is both sophisticated and welcoming. Our guests can expect a menu crafted with precision and passion, featuring dry-aged ribeyes, succulent tomahawks, and house-smoked brisket. Executive Chef Arturo Macias brings his expertise to every dish, ensuring bold flavors and perfect execution. Set in a rustic yet refined atmosphere, Exodus is the ideal destination for steak lovers and whiskey connoisseurs alike. Whether you’re here for an intimate dinner or a celebratory night out, our commitment to excellence and hospitality guarantees a dining experience that is second to none.