Texas Bucket List

Texas Bucket List

Simmons Bank

The Texas Bucket List – Country Burger in Dallas

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Dallas – On the southwest side of Dallas, on the outskirts of Oak Cliff, you’ll find Country Burger. From the outside, this yellow and red brick building boisterously advertising bacon cheeseburgers with windmills and wagon wheels looks like your typical easygoing greasy spoon, but it’s got a little more flare than that.

Rafael Jimenez is the manager of Country Burger and he’s been working there for 26 years. With such a long tenure at this timeless burger joint, Rafael sort of has the run of the place. So when it came time to decorate this diner, Rafael had the final say. He didn’t go with what you’d likely expect.

Given its name and outward appearance, you’d expect to look around and see pictures of John Wayne. But it turns out, Rafael is a super-sized fan of Selena. “Some people don’t say Country Burger, they say Selena’s Burger,” Rafael said.

In pretty much every corner of Country Burger, you’ll find some sort of painting, picture, or portrait of the late Latino singer that took Texas by storm. And from the moment Rafael arrives to work, it’s all about Selena. “In the morning, when I’m coming over here, I put on Selena songs. Every morning,” Rafael said.

With so much memorabilia on hand, Rafael has to store some of it in his office. But even with the vast amount he currently has, he’s always looking for more.

There’s even a Selena special. The Selena special is a spicy grilled chicken sandwich served with large fries and a large drink. The people love it and it’s one of their most popular dishes.

When Selena was tragically murdered in March of 1995, she was only 23 years old. It’s a moment Rafael will never forget. When he heard the news, he was with his wife and couldn’t stop crying. Even today, he still gets emotional about it. His devotion to the star turned into décor. The owner allowed him to put up some Selena things and then it spread to everywhere in the restaurant.

Today, folks come from all over to get a taste of the terrific burgers at Country Burger. Rafael is a reliable professional who keeps Country Burger up to par with its perfect patties.

So if you happen to find yourself in Dallas and are looking for a unique burger joint with a terrific tribute to the sensational Selena, Country Burger is well worth a stop on The Texas Bucket List!

“Anything for Selena,” joked Rafael, with just a hint of honesty.

The Texas Bucket List – Midpoint Cafe in Adrian

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Adrian – The great wide open of the panhandle plains of Texas, the road seems to go on forever, especially the world-renowned Route 66. From big steaks, painted Cadillacs, to neon covered service stations, there’s all sorts of sights to see on the 179 miles of Route 66 that pass through the Lone Star State.

Smack dab in the middle of the Main Street of America is a small café in Adrian called the Midpoint Café. “I think it’s pretty awesome. Be right smack dab in the middle. Destiny either way, right?” says customer Nykole Vance.

Brenda Hammit is the owner of the Midpoint Café, a casual eatery that sits right on the old Route 66. Despite the fact tons of traffic passes by her on the Interstate right behind the building, she still gets plenty of starving sightseers. But it’s not just BLTs and hamburgers that draw people in. They’re also looking for a taste of history. “They’re enamored with 66 period. The people along 66 are awesome man, everywhere,” Brenda said. “In every state everywhere. They’re great people. And I think that the people bring them back as well. I don’t think it’s necessarily all the road – I think it’s the people,” said Hammit.

Brenda started as a cook at the Midpoint Café in 2013 and took ownership of the place in 2018. The diner has been a fixture on the famous road since the late 40s when it was called Zella’s Café. In the 60s, the owners named it Jesse’s, and then in the late 90s, it was discovered that the midpoint of Route 66 happened to be right outside the restaurant, and the rest is history.

“There’s only one midpoint on the trip and this is the perfect place for it,” said customer Mark Stahl from Wisconsin.

“That line is special to them when I didn’t have it up last year because they paved over it. They were just, “When are you putting that line back up? When are you putting that line back up?” joked Brenda.

The nostalgia is also a big part of the roadside experience. “It’s nice to see how things used to be compared to how they are now. And it’s nice to help support some of the smaller businesses and stuff like that which almost got wiped off when they put the interstates through,” said Mark.

Midpoint’s connection to the popular Disney movie, Cars, is what really revs folks up around here. As it turns out, one of the former owners of the Midpoint Café has a close connection to the classic cartoon movie. “Miss Fran is the one that really put it on the map for the Route 66, Fran Houser. And she’s Miss Flo and the Route Cars and she’s the one that really put it on the board,” said Brenda.

Nowadays, people come by to see Brenda, and even if you have no idea who she is, be prepared for a hug. She loves to give them and loves to receive them and is known for being a really sweet lady, just like her pies. “I always come for the pie and then we’ll get lunch. And then we’re like, “Why did we get lunch? We just wanted the pie.” But it’s all so good,” said Dawn, a regular customer.

There’s nothing more synonymous with America than Route 66 and apple pie, so if you want a serving of both, stop by the Midpoint Café to fill your stomach and find a friend.

The Texas Bucket List – Season 19 Bite of the Season

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Season 19 of The Texas Bucket List has officially come to a close, and it’s time to reveal our five favorite bites from Season 19! This season of The Texas Bucket List was filled with flavorful and delicious burgers, BBQ, steaks, and some more good ol’ homestyle cooking. All were very deserving of recognition, and they are all well worth a stop on The Texas Bucket List! But listed below are the Top 5 Bites from Season 19 of The Texas Bucket List! (CLICK ON PICTURE TO WATCH THE STORY!)

#5 Be Blessed BBQ

Over in Nacogdoches, there is a barbecue food truck with a unique take on the classic brisket sandwich. Brisket with peanut butter and jelly! This food truck serves the community and delicious food, earning a spot in the top 5 bites of the season.

#4 Cowboys and Indians 

Down in Houston, this restaurant combines cuisines from two cultures a world away. This fun food fusion has a wide variety of dishes to choose from. This restaurant has great food no matter what you’re in the mood for!

#3 5D Cattle Company Steak House and Meat Market 

The tiny town of Avinger brings in hundreds of hungry Texans with the Five D Cattle Company Steak House and Meat Market. At this restaurant, you are sure to get a perfectly delicious cut of meat.

#2 Brantley Creek BBQ 

Over in Odessa, this BBQ trailer has long lines of people waiting to get some delicious BBQ. And with family recipes of pinto beans and mac and cheese for side dishes, Brantley Creek BBQ earned themselves one of the top spots on this season’s Bite of the Season!

 

#1 Maceo Spice and Import Company

The Maceo Spice and Import Company in Galveston connects rich history and delicious food, all made by the Maceo’s. This restaurant takes the number one spot of this season’s Bite of the Season, with the muffuletta being one of the best sandwiches I’ve ever had!

The Texas Bucket List – Terlingua Chili Cook-off in Terlingua

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Terlingua – Over the years, I’ve been blessed with bountiful bowls of chili at some incredible places like the Phoenix Saloon in New Braunfels, the Texas Chili Parlor in Austin, and of course, Tolbert’s in Grapevine. Tolbert is a name synonymous with Texas chili thanks to Frank X. Tolbert.

Back in 1967, he helped create the most famous chili cookoff in the Lone Star State, the Original Terlingua Championship Chili Cook-off. “The experience in the desert with the chili out here is just special,” said Patrick Ryan, Frank X. Tolbert’s grandson.

“It’s my middle name. It’s Tolbert.” Really? They gave you his middle name. “Yeah.” Interesting. Had to keep that history going. “Yep. My mom insisted upon it.” And with lineage like that, I can understand why!

Patrick’s grandfather wrote for the Dallas morning news for 40 years, so he knew lots of people and even featured them from all over in his column called Tolbert’s Texas. Sounds familiar! Frank and CV Wood and a New York journalist decided they wanted to have a cook-off between Yankees and Texans to see who could make the best chili.  So in 1967, they came up to desert to hold the event.  In the end, they tied, so they had to do it again, year after year. It became a tradition, and now happens the first weekend of November every year, in one of the most desolate destinations in the whole state. “There’s dancing and there’s a little bit of drinking, a lot of chili tasting. We’re in Texas!” said competitor Steve Gaconnier.

“You’re graded on your aroma, taste, consistency, and color,” Christine Knight said. Christine has been coming to the Terlingua Chili Cook-off since 1998, and in 2010, she took the title. In order to get into the cook-off, you have to have won in the past which gives automatic qualification going forward, or you have to compete at cook-offs year-round in order to rack up enough points so you can qualify to cook. While most cooks compete all year to get this level, Steve Gaconnier doesn’t take your typical path to get to this chili cook-off. “I’m too lazy to do that, so they have what’s called Last Chance Chili, which means, yesterday we could cook, and if we get in or win the top 10, we get in the big show today,” Steve said.

After lots of ladling, sampling, and deliberating, competitors turn their chili, sit, and stew while a team of judges, including yours truly, sample the final entries allowed at the hallowed final table. As the final votes are tallied, a crowd starts to form, eager to hear who will take the title. Steve placed 12th and Christine placed 4th! The first place winner was Gene Moffett with his 48 Volt Maxdale Special Chili from Temple.

As the final night of the Terlingua Chili Cook-off wraps up, Gary P. Nunn takes the stage to put the perfect night cap on a fun-filled weekend. Gary has played at least 40 of the 50 Terlingua Chili Cook-offs, according to Patrick. His iconic chili song really gets the crowd going along with the fun atmosphere with the nice Terlingua sky and delicious chili.

So if you happen to find yourself free the first weekend of November, make your way to Terlingua to experience the largest chili cook-off in the country.

Why do you think so many people have been coming to this for so long? “It’s the camaraderie. It’s the spirit of the people that come out here and run the cook-off. It’s the local community that accepts us with open arms that come out here and drink beer in their desert for a week. And it’s a lot of things,” said Patrick. Viva Terlingua!

The Texas Bucket List – Walburg German Restaurant and Biergarten in Walburg

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Walburg –When fall finally finds its way to the Lone Star State and October rings in the festival season, there’s no shortage of places to raise a pint or liter at. But up on the north side of Williamson County is Walburg, a small German community that’s got a reputation for having a good time. “You can bring your entire family from one to 99 out here and everybody’s entertained,” said customer Deborah.

Ronald Tippelt, the owner of the Walburg German Restaurant, hails from Munich, Germany. Ronnie said his parents made sure he stayed in school so he didn’t end up as a restaurant owner. But here he is, ending up with a restaurant anyway.  “all my family’s in Munich. I’m the only defector. They feel sorry for me. I feel sorry for them,” joked Ronnie.

To say Ronnie enjoys owning this restaurant might be an understatement. This German party started off as an adventure for him back in 1987. It was then that a 27-year-old dude from Deutschland decided he wanted to start off an adventure in a German town that wasn’t in Germany.

What makes Ronnie’s place really unique is the authentic Bavarian buffet on the weekends, a boat load of German beers, a beautiful beer garden, and the fact that Ronnie himself sings to his customers. If you guessed yodeling is his specialty, you guessed correctly! Ronnie never thought his singing skills would pay off in the Lone Star State. “I played a few gigs and the people liked it. I said, “Well, I’m going to start going that. There’s actually money in it,” Ronnie said.

Craig Bond is the head chef at the Walburg German Restaurant, and he happens to be English. Turns out he married a girl from Texas who got him to leave jolly ol’ England for the finest place on the planet. Craig has been working in the kitchens for about 18 years, but he had a specialty for seafood. Thanks to Ronnie relinquishing his recipes to Craig, he’s now serving up sauerkraut and schweinebraten. He said, “Food makes people happy and this is the perfect setting and environment for people to do that.”

We always talk about bellying up to the bar, but for the first time on The Texas Bucket List, we decided to belly up to the buffet. The buffet had a combination of German and Texas favorites, and after putting together a plate the size of Neuschwanstein Castle, I was ready to chow down.

I headed straight for one of my favorite things – sauerkraut. With the nice vinegary taste and rye seeds, it was fantastic. Then onto the schweinebraten, wiener schnitzel, and finally, the brat. Everything was top notch and made my German meal complete!

If having some incredible German food or just toasting to the day is something you’re looking to do, coming to Walburg is well worth a stop on The Texas Bucket List!

The Texas Bucket List – Laura’s Cheesecake in Mount Pleasant

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Mount Pleasant – On any early morning in East Texas, as the moon still shines over the Lone Star State and the hustle and bustle around Mount Pleasant begins, cheesecakes are already coming out of the oven in a commercial kitchen just off the square.

When you walk through door, the smell of butter emanates through the air. “Yeah it does. We like butter,” joked baker Robin Croley.

Robin is the head baker at Laura’s Cheesecake and she’s up all night making sure these delicious cakes are ready for the new day ahead. Her passion and positivity, combined with her East Texas charm, might make her sweeter than the treats she’s putting together. Robin said, “it’s not just about a cake, it’s about a Laura’s cake to me. That says something.”

Suzanne Walker is the current owner of Laura’s, but she’s not the second or third owner. Laura’s has traded hands four times since Walter and Laura Bass created the Main Street Bakery in Dangerfield, Texas back in 1989. But there has always been one consistent component to this place, and that’s Robin. “I wouldn’t have bought this place if Robin didn’t come with it. She had to be a package deal,” Suzanne joked. “Her work ethic is incredible. She truly does care about people and that’s what she does.”

For Robin, it’s about making more friends and more memories. She said she’s made friendships with all of the owners and has worked with many great people. “Every owner has brought their passion to the table and their strengths and has helped escalate Laura’s to the next level. But the most beautiful piece of it is Robin, who’s that common thread who weaves it all together,” Suzanne said.

This decade Robin will be hitting 40 years of doing this, and she is proud that Laura’s is still in business after all this time. “She came in with a baby on her hip and looked at Walter and she said, “I need a job and I’m going to have a job today. You can hire me or I’ll find someone that will.” He thought, why not? So he rolled the dice and it was the best dice roll he ever had,” said Suzanne.

After learning how to make these legendary cheesecakes from Laura herself, Robin has been regulated to continuing this East Texas tradition. Suzanne makes sure Robin always has everything she needs. “We haven’t altered it. We haven’t changed it. We took what was working and kept it,” Suzanne mentioned.

Robin said, “we still get the cheese from the same company. We still get the eggs from the same. It’s still Daisy sour cream. To most people, that wouldn’t mean that much, but it really does. It does to the baker.”

When you come to Laura’s, you get to start off with a tried-and-true regular cheesecake.  With absolutely amazing flavor, it is the perfect cheesecake. The texture is great, it’s so buttery smooth.

Now if you’re someone who thinks the best cheesecakes come from a big ol’ city, Robin has flown the coop on that idea. She said, “this is a Texas cake, I guess.”

If you ever find yourself in Mount Pleasant, you need to have a piece of Laura’s cheesecake. Like Robin said, “all the rest is just cheesecake.”

The Texas Bucket List – Goodstock by Nolan Ryan in Round Rock

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Round Rock – Cattle ranchers across Texas work all day, every day, to produce some of the finest filets of beef you’ll find. The best place to find these cared for cuts of beef is your local butcher, and in Round Rock, there’s a meat market that showcases a particular rancher’s array of beef, Goodstock by Nolan Ryan.

Nolan Ryan is a name any red blooded, meat eating, baseball loving person in our part of the world should know.  Considered the greatest major league baseball pitcher of all time with his 5,717 strikeouts and 7 no hitters, he dominated the diamond for over four decades, playing for the Mets, Angels, Astros, and Rangers. “I was very fortunate that I was able to spend 14 of my 27 years in Texas playing for one of the Texas teams,” said Ryan.

Nowadays, Nolan still has his hands in baseball as a co-owner of the Round Rock Express but when he’s not dealing with business at the ballpark, he’s got beef on his mind.

When asked if it harder to tame batters or bulls, Nolan answered, “Well, let’s put it this way, we call bulls on disposition and you can’t call hitters.”

In 1966, when Nolan made his MLB debut with the Mets, the life of professional baseball player was a bit different then. Having a beef business had always been on the back burner.

“While I was playing and never anticipating my career to go 27 years, I started trying to prepare myself for what I wanted to do and would probably do after I retired, and the cattle business was definitely one area that I had a passion for. And I had a passion for it from the time I was five or six years old. Why that is, I don’t know, but baseball allowed me to pursue that,” Nolan said.

Winning his World Series Ring afforded him a reliable job for a really long time and he was able to purchase his first piece of property that he still owns today. “Being on a World Series team in ’69 with the Mets. In those days, what we called your World Series check was three times what my salary was, so that was a big windfall for Ruth and I to be in a position to receive that kind of money. And so I took that and bought the first piece of property that I own, and I still own it today. And so it allowed me to start pursuing what my interest was,” said Ryan.

Nolan is still active and out on the ranch doing things today. He said, “I think that the challenges of being active and being involved in things that you have a passion for makes a difference. We take a lot of pride in the cattle that we raise and have established, I think, a reputation of having good cattle.”

That’s why Nolan created Goodstock – a chance to show off his beef in an old school butcher shop.

“Ranching’s a passion of mine. And so, to be in the retail beef business gives me an opportunity to see how our product performs and I feel real good about it. And when I sit down and have a steak and it represented what I was anticipating, I feel really good about it,” Nolan stated.

Goodstock is awesome because fans can actually come in and see some of Nolan’s ranching memorabilia, as well as have an opportunity to talk to the butcher and discuss different products, which broadens their perspective on beef. The memorabilia you’ll find at Goodstock is different than his baseball memorabilia, such as a set of spurs Nolan’s friends had made for him and the books he used to read while on the road during his baseball career about the cattle business.

While we know there are a lot of amazing moments in Nolan’s baseball career, there have also been some on the ranching side that are comparative. “Well, when I received a Golden Spur Award, I was very proud of that, and I was very honored that I was selected for that. And that’s voted on by the Quarter Horse Association, Texas Feedlot Association, Texas Southwest Cattle Raisers, and the Farm Bureau,” Nolan mentioned.

But if cooking meat isn’t really your forte, you can always experience Goodstock at some of our favorite BBQ joints across the great state of Texas, including 1775 Texas Bit BBQ in College Station and SLAB BBQ in Austin. “I think barbecue places do a real good job of promoting their product and promoting their individual restaurants. And when you have a popular place, you take a lot of pride in the fact that they’re using your product. And so, you want it to be a good experience,” said Ryan.

With their beautiful selection of beef, Goodstock makes for a great stop on The Texas Bucket List.  For me personally, it presented  chance to check something major off my bucket list.  Playing catch with Nolan Ryan.  Talk about checking off the list!

The Texas Bucket List – Brantley Creek BBQ in Odessa

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Odessa – Finding craft BBQ in west Texas is not always easy to find. So when I heard about a BBQ trailer in the middle of an Odessa parking lot, I wasn’t sure if it would be a big hit.

We happened to be in Odessa when I saw the barbecue truck with a really long line, so we figured it was time to see what Brantley Creek BBQ was all about. We came to understand why this place has such a good reputation!

Brandon McPherson is the owner and pitmaster that wears his Texas pride on his sleeve. Growing up in Odessa, he started off his career working on the pumpjacks but always had barbecue in the back of his mind. “It’s nice to bring something to Odessa that hasn’t been around, a craft barbecue,” said Brandon.

He grew up with his grandfather always barbecuing in his backyard and loved the smell, taste, and the work it took. “I feel like it was a challenge,” Brandon said. Being in west Texas, a challenge it is.

Brandon got started making BBQ after losing his job in 2019. Despite the pandemic, Brantley Creek BBQ boomed. “Opening a food truck during the pandemic really helped us out. Being COVID, nobody wanted to go inside anywhere. We had lines all the way to the fence back there,” Brandon noted.

One of the big hurdles Brandon must overcome is finding where to get the wood from. There aren’t many trees in Odessa, so it can be difficult to find a good wood source. He gets his wood from the other side of Abilene because the little bushes near by won’t cut it according to him.

Brandon has another small disadvantage. He’s never tried any of the big-name BBQ joints across the state, so he doesn’t have much to compare his food to.  “There’s so many places I want to go try and people I want to talk to, but I’m a lone ranger out here,” he mentioned. “It’s a little bit scary. I was a little leery, but we just keep fine-tuning it and going with it.”

It was time to put together a platter! Brandon sliced up his prime beef brisket that he cooks on a 1000-gallon offset smoker using mesquite and oak. Then ribs are were added to my plate. Brandon’s family recipe of pinto beans is a popular side, with a subtle tone that goes perfectly with the barbecue. The mac and cheese is another popular side dish. It’s ooey, gooey, and gushy, making it the perfect addition to your plate. Add in a Texas twinkie with the jalapeno and cream cheese that provides a little sweetness, and all that adds up to one massive plate of meat.

“This gives that true barbecue and everything. You can order it for a good, decent price and eat some good food,” says patron Brandon Watts.

I could tell by the aroma in the air that it smelled just like some of the best, because at The Texas Bucket List, we set the bar high when it comes to barbecue across the great Lone Star State. We’ve had some of the best, and if you’re wondering if Brantley Creek BBQ measures up, yes, it does!

“Good, very good. It’s awesome. Good stuff,” said customer Sai Tavarez.

Despite his incredible BBQ, Brandon is a humble man of few words. When asked why coming and trying Brantley Creek BBQ is something every Texas must do before they kick the bucket, Brandon answered, “Man, I don’t know. I’m sorry.”

“Well, because it’s the best barbecue out here,” says Sao.

“Good people, good barbecue. It’s just good,” notes Elizabeth.

The Texas Bucket List – The Oldest Operating Dairy Queen in Texas

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Henderson – As we travel across the backroads of Texas, there is one thing we can depend on in almost every town in our state, and that’s our friends from Dairy Queen. One DQ in east Texas has a unique distinction making it well worth a stop on The Texas Bucket List.

Rob Beall is the owner and operator of five Dairy Queen locations in east Texas, including the store in Henderson which has the distinction of being the oldest DQ in the Lone Star State.

“To be a true Texas town, you had to have a church, a bank, and a Dairy Queen,” says Rob.

Since 1950, this Dairy Queen has been sitting at the busiest intersection of this small town serving all kinds of soft serve. It wasn’t the first DQ in Texas, but it is officially the oldest.

“It means a lot to Henderson to have something like this that we can always depend on,” said Henderson Mayor Buzz.

Dairy Queen brought their frozen treats to Texas in 1947, making it a part of the Lone Star State for 75 years. Originally from Illinois, DQs in Texas have something that makes them all unique. Each Dairy Queen is individually owned and operated by Texans. Additionally, they have unique menu items you won’t be able to find anywhere else in the country. Rob mentioned, “you can’t get a Hunger Buster anywhere, a Dude anywhere, can’t get T-Brand Tacos anywhere but Texas.”

They were invented here by JN Grimes and Ray Morrow.

“In the mid-sixties, they came up with the Steak Finger Basket and the Dude, and they became a hit,” said Gene Brumbelow.

Gene owns a few Dairy Queen locations in east Texas, and his father-in-law, JN Grimes, had a hand in creating some of the special foods that can only be found in Texas. Gene continued, “when you go outside of Texas and you go to Louisiana, or you go to Oklahoma, or anywhere, you don’t find the Hunger Buster, Belt Buster. You don’t find the tacos. You don’t find the Dude. So, it’s unique, and it’s purely Texan, really.”

Gene actually owned the oldest Dairy Queen in Texas before Rob, and Gene had the task of bringing the location out of the 50s.

“We protected the original footprint, but made it a little nicer and cuter,” Gene said.

Rob mentioned, “we are proud that this is the oldest Dairy Queen in Texas, we just don’t want it to look like it’s the oldest Dairy Queen in Texas.”

However, there was one special item they could not get rid of.

The original walk-in cooler, known as the icebox, still stands in the building. They decided to keep it as part of the history of the building. Thankfully, they don’t have to use it anymore, but it sure does make for a good conversation piece!

Many people, including Henderson Mayor Buzz, are full of fond memories about this Dairy Queen. Mayor Buzz said, “I remember the ice cream cone. A large, tall ice cream cone-dip cone. Yeah, that was my main event. I’d never had one before.”

Speaking of ice cream, a key staple of a DQ cone is the Q on top. It’s even trademarked!

Rob said it is definitely a skill you have to learn, and it can take some time. There is training to learn how to do the Q, but once you learn it, you know it for life.

“I’ve really impressed some people in Mexican restaurants with the ice cream machines. Some of them will say, ‘you ought to work at Dairy Queen.’ I’ll go, ‘yeah, I guess I should,’” Rob joked.

There are three key parts to create the DQ cone. You start with the base, then the balls, and finally the curl. Rob made it look easy, but mine turned out a little rougher. But no matter how it looks, it still tastes good!

After 75 years of history in Texas and being acknowledged as the oldest DQ in Texas, Rob was presented with a key to the city of Henderson to recognize the contribution these tasty treats have made to the city.

Rob said, “I’m a proud Texan, and I can’t think of anything more Texan that being in the Texas Dairy Queen business.”

If you ever find yourself in Henderson, visiting the oldest DQ in our state is a fun stop on The Texas Bucket List because, well, that’s what I like about Texas.

The Texas Bucket List – Gaido’s in Galveston

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Galveston – When it comes to playing in the surf and sun of Galveston Island, one eventually has to find time for some seafood and for a lot of folks, that stop is Gaido’s.

“We absolutely love the seafood, the absolute best in town,” said local Michele Ballard.

“You know that service going to be good. You know the food is going to be good,” said diner Betty Chandler.

“I hold our restaurant as it is one of the best in Galveston,” said Nick Gaido, the 4th generation of G men that have operated this family restaurant that’s been a part of Galveston Island since 1911.

“Growing up, I never really thought about it. To us it was just kind of the family restaurant,” said Nick.

Nick’s great grandfather San Giacinto Gaido opened the doors to the restaurant originally in part of Murdoch’s bath house. And in the 1930’s they situated the restaurant on the side of the seawall and have never left.

“It’s actually pretty crazy, I’ve never been to a restaurant that’s been here for this long, and to have seafood that fresh being served for that long. And it’s just a great place to come. Love it,” said Michele.

“Well, we’ve been coming since 1970 off and on,” said longtime customer Steve Letbetter.

The key to keeping customers hooked? Consistency. “My grandfather and my dad taught me the expression, ‘Find out what the guest wants and then serve it.’,” said Nick. “That same cup of bisque that you’re eating today, it’s the same recipe and procedure that was made 60 years ago,” said Nick.

Being a Gaido, Nick wasn’t a big fish when he got caught up in the family business. He had to learn things from the seafloor to the surface and that all started when he was a boy. “My first summer I was 12 years old, peeling shrimp, washing dishes, busing tables, eventually graduating to be able to grill food, fry food. So I’ve spent a lot of weekends and spring breaks and summertime here,” explained Nick.

With so much history and lore here, there is one Texas sized tale I wanted to try to reel in, the gigantic blue crab sitting on the roof of the restaurant. “We get phone calls about it. You’d be surprised, but we get phone calls about it, but I’m sticking to my story. It was caught in Galveston Bay. I’m going to stick to that. We haven’t had anybody try to tell us otherwise,” said Nick.

Considering just about everything served here is caught out in the Gulf, I’ll allow it. Keeping things fresh is what kept Gaido’s such a go to on Galveston for so long and I was ready to get a taste so Nick first got things started on their Oyster Deluxe Combination, a dish that features all of their famous oyster preparations.

As that dozen bake, Nick prepares a few oyster brochette. “What else is better to cook oyster than bacon fat,” joked Nick. And then a few fried oysters. As the oysters are fried, this station always brings back memories for Nick.

Nick puts the massive amount of mollusks on a dish and we start preparing the red snapper. “They were cutting this snapper here at the bar this morning,” stated Nick.

After being seasoned with a parmesan crust, a little bit of butter is put in a pan to sauté the snapper. Once finished, a beurre blanc sauce is added with jumbo lump crab meat on top. As the fish finished up, Nick plates it up and I’m ready for a meal featuring the spoils of the sea. Well, with a deluxe combination platter, it’s safe to say we are eating like a king down in Galveston!

First up, a dozen oysters with six different sauces, asiago style being my first bite. Then baked, which combines butter and cracker crumbs. Wonderful oyster with a delicate finish. That is very good!

“We do love the oysters,” said Michele.

Onto the Beanville. Shrimp, mushroom onions, white wine, seasoned breadcrumbs, cayenne pepper, and Parmesan cheese. It’s a whole lot going on in this one. Very unique flavor. Monterey has shrimp, cream, sherry and cheddar cheese. That is like old school oyster flavor right there, Sherry and oysters man.

And then Ponzini. And that just might be the tastiest scheme I’ve ever been a part of.

Finally, go to baked oyster, the Rockerfller which does have a hint of jalapeno. Amazing, oh my goodness gracious, great balls of fire. And finally, a little bit easier work with the oyster brochette. Great bacon flavor on that one.

As for the redfish, the beurre blanc sauce just comes off that fish and tastes sensational.

Well, if you’re looking for a great place to take a date down on Galveston Island, just guide her on over to Gaido’s, because it’s well worth a stop on The Texas Bucket List.

“It’s fresh. It’s delicious,” stated Michele.

“It is a perfect way to end a day, enjoying great, fresh seafood,” said Steve.

“You need to come down and experience the Gulf. You need to see the water. You need to enjoy this experience and go back home and appreciate where you’ve been,” stated Betty.