#Certification

Genesis Steakhouse & Wine Bar, a longtime staple in Houston’s Jewish dining scene and a gathering place for the Meyerland area, is closing after 12 years. The restaurant announced its final day will be April 30, 2025, following the loss of its kosher certification. The news highlights how vital certification can be to trust, menu planning, and community events.

The closure underscores the central role Genesis played in local Jewish life. Beyond a place to dine, it hosted simchas, birthdays, and holiday meals, providing a trusted option for diners who observe kosher dietary laws. The restaurant’s kosher status was revoked after the Houston Kashruth Association (HKA) determined that a missing invoice for frozen fish could not be verified during a January 2025 inspection. Owner Jason Goldstein said key staff responsible for documentation were unavailable at the time, but he maintained that all meat and fish came from certified kosher vendors and were overseen by an on-site kosher supervisor.

Genesis Steakhouse & Wine Bar, a landmark of Houston’s Jewish dining scene and a gathering place for the Meyerland area, announced its closure after 12 years in business, citing the devastating loss of its kosher certification as the turning point. The restaurant’s last day will be April 30, 2025, drawing a bittersweet close for staff and patrons who cherished its mix of tradition, food, and community events (Eater Houston).

For the Jewish community, the news hits hard. Genesis wasn’t just a steakhouse; it had become a cornerstone of local Jewish life, hosting simchas, birthdays, and holiday meals, and ensuring those who keep kosher could enjoy high-quality dining out. The closure follows a dispute with the Houston Kashruth Association (HKA), the local body responsible for kosher certification. In January 2025, after Rabbi Nosson Dubin discovered a missing invoice for frozen fish during an inspection and was not provided with the required documentation, the HKA swiftly revoked the restaurant’s kosher status. Owner Jason Goldstein explained that key staff responsible for documentation were unavailable at the time, though he maintained that all meat and fish were sourced from certified kosher vendors and overseen by an onsite kosher supervisor.