Hoover's Cooking owner: "I ain't done yet"
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Alexander Hoover speaks to the crowd at Hoova' Palooza after receiving a key to the city from Mayor Kirk Watson (right). Photo: Courtesy of Jake Dapper
After nearly three decades serving Texas comfort food in East Austin, Hoover Alexander says the decision to close Hoover's Cooking came down to business realities, changing priorities and a desire for more balance in his life.
Driving the news: On Monday, customers gathered for "Hoova' Palooza," a farewell celebration where Mayor Kirk Watson presented Alexander with a key to the city in recognition of the restaurant's impact on Austin.
The big picture: Alexander tells Axios sales "never fully recovered from the impact of COVID," and the restaurant also faced ongoing challenges finding and retaining staff.
- Beyond the business realities, Alexander said personal reflection and his own desire for greater balance helped shape the decision.
We spoke with Alexander about what he'll miss most and what's next.
This interview has been condensed and lightly edited for clarity.
You've said you came to this decision after a lot of consideration. What finally convinced you it was time?
"Earlier this year, my mother turned 94 years old. That milestone caused me to reflect on where I am in my own life cycle and, in turn, on the life cycle of Hoover's Cooking after nearly 28 years.
- When I considered all of these factors together — the realities of the business, the changes in our community, and my own stage of life — it became clear that this was the right time to bring this chapter to a close."
What's the hardest part of closing?
"Ironically, one of the hardest parts of closing the restaurant has been the overwhelming response since the announcement became public. We have experienced a surge of customers, including many who had not visited us in years.
- Their visits have brought back countless memories of the moments we have shared through food."
Do you think a restaurant like Hoover's could open today in Austin and survive for 27 years?
"The restaurant industry has changed dramatically, and many successful concepts today emphasize constant creativity and innovation. I admire so much of what the new generation of chefs has brought to our industry and the exciting ways they continue to push it forward.
- At the same time, I believe it may be increasingly difficult to attract and retain people who want to dedicate themselves to cooking from scratch and preparing the simple, comforting dishes that I grew up eating, loving, and eventually cooking myself. In some ways, that reality may make it more challenging to launch and sustain a business like ours if it were starting from scratch today."
Do you have any ideas about what will come next for you?
"What I want everyone to know, however, is that I ain't done yet — and Hoover's Cooking ain't done yet."
- Among the possibilities we are exploring is operating as a ghost kitchen focused on takeout, pickup, and delivery. ...
- We are also looking at continuing our catering operations, though with a more focused and streamlined menu."
The bottom line: "The next chapter may look different, but it is still being written," Alexander adds.