San Antonio Ice House to Host Inaugural Crawfish Boil Memorial Day

San Antonio Ice House Hosts First Annual Crawfish Boil Memorial Day Weekend

Celebrate the end of crawfish season at, Otto’s Ice House, this city’s newest destination for good food and drinks!  They will be hosting their Inaugural Crawfish Boil over Memorial Day Weekend from 1 PM until sell-out on Saturday, May 24 on its expansive outdoor patio.

WHAT: 

Chef and restaurateur Levi Goode’s newest restaurant concept, Otto’s Ice House, is excited to host its Inaugural Crawfish Boil on Saturday, May 24, from 1 PM until sell-out on its expansive outdoor patio. The event marks the close of crawfish season and kicks off summer with a bang—featuring 400 pounds of hot, seasoned crawfish, cold Lone Star buckets and live music by country artist Colton James.

Guests can enjoy boiled crawfish served in 2.5-lb trays paired with (1) corn cob and (2) potatoes for $23. A 1/2 lb. of sausage and serving of boudin can be added for $4.75 each until the product sells out. Beer will be flowing, including Lone Star bottles, drafts and buckets, with a limited-edition Otto’s event cup. In addition to the crawfish boil, Otto’s full menu will be available throughout the day, featuring signature items like the Hill Country Deluxe Smashburger, Goode Street Tacos and Homemade Bratwurst, as well as handcrafted cocktails such as the Damn Goode Margarita, Michelada and the Honeysuckle Frozé.

Live music by Colton James will set the tone from 1 to 5 PM, making this a patio party to remember. Crawfish is first come, first served—when it’s gone, it’s gone!

For more information, follow along on Instagram at @ottosicehouse or visit www.ottosicehouse.com.

WHEN:

1 PM – Until Sold Out

Saturday, May 24, 2025

WHERE:

Otto’s Ice House

111 Newell Avenue, San Antonio, TX 78212

ABOUT LEVI GOODE:

Levi Goode, fifth-generation Texan and three-time James Beard Award nominee, leads the iconic Goode Company’s family-owned and operated business in Houston, Texas. As the current-day curator of all things Texas, food isn’t just what Levi does; it’s who he is. Son of famed BBQ-monger Jim Goode, Levi grew up in the restaurant business and credits his father for demonstrating a strong work ethic and the importance of honoring the diverse Texas culture. Growing up with boots on both sides of the border quickly taught him that cooking is about sharing a way of life—and a way of doing things—much more than it is just combining ingredients. Levi remains fiercely committed to sharing and preserving the famed hospitality and rich cooking traditions of the Lone Star State, serving up authentic varieties of Gulf Coast seafood, Tex-Mex, and mesquite-smoked barbeque across the city. He oversees every aspect of the 46-year-old company, from its 12 restaurants and popular live music venue to its thriving catering operations and e-commerce business. In 2024, Levi launched his first restaurant concepts under his personal brand, Credence and Sidebar, which opened to critical acclaim. In spring 2025, he will expand his personal brand of restaurants with the opening of Otto’s Ice House in San Antonio’s popular Pearl district.

His community involvements only echo his passion to pass on the best of Texas. Levi has served on the board of the Greater Houston Convention & Visitors Bureau, hosting events for international and out-of-town visitors seeking a taste of genuine Texas food, hospitality and music. He has partnered with other top chefs to showcase Houston’s dynamic food scene through the GHCVB’s monthly fundraiser, “Houston Culinary Tours: Where the Chefs Eat” and he is an active and founding member of Foodways Texas, whose mission is to preserve, promote, and celebrate the vibrant variety of food in Texas. Along the way, he’s been featured across local, national, and international media, including the Houston Chronicle, Houston Press, the Travel Channel, Food Network and the Wall Street Journal. The Houston Business Journal acknowledged Levi as one of its top young professionals, naming him in 2013 to its “40 Under 40” list. On multiple occasions, he has been recognized as a semifinalist for outstanding restaurateur by the James Beard Awards, the highest honor for food and beverage professionals in North America.