Page 50 - Let´s Make Waves - November 2018

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E S T A U R A N T

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by: Tom Valliere & Charlie Bresenhan

Highlighting Galveston’s Best of the Best Dining Experiances.

#1 Waves Magazine Requested Article!

Their all day breakfast specialties include not only the standard
meat, potatoes and egg combinations but also classic eggs Ben-
edict (with a lump crabmeat option) Omelets, Pancakes, Belgian
Waffles and their fantastic French Toast – I have a friend that
regularly drives 90 miles just for their French Toast!

Renowned for their all day breakfasts, they have an extensive
lunch and dinner menu as well. One of their best values is their
plate lunch special. Available for lunch and dinner, they offer a
choice of several entrees- even hard to find liver and onions -
and two side dishes with a fresh hot yeast roll and iced tea for
less than $10 (lunch). Seniors get a discount and a smaller kid’s
portion is offered for less.
Seafood is king here and they have numerous Shrimp, Oyster,
Miller’s Seawall Grill s Seawall Grill Fish and Scallop options. My favorite is their 16 shrimp special
Miller’
An Island Icon Returns consisting of 16 medium shrimp grilled or fried with hush pup-
pies and choice of a side. Anything paired with their cheese grits
Closed for three months after a devastating kitchen fire, this is a delight and don’t miss their gumbo. The emphasis is on
island mainstay reopened to long lines and appreciative custom- local and fresh. As much as possible, all seafood is sourced local-
ers in mid October. Many of us, including this author, deeply ly and hand breaded to order.
missed the warm staff and delicious food served here. Their deserts are spectacular. Having won national awards for
Owners Donald Clark and David LeBouef, long active in their their chocolate ganache pecan brownie and their Italian cream
support of our community, significantly raised the bar by keep- cake with amaretto orange peel. (Neighborhoods to Nation
ing all of their employees on full pay during the restaurant clo- awards from General Foods). All of the prize money was donat-
sure. The only requirement imposed upon the employees was ed to local charities and the recipes are available on line at Gen-
they perform 12 to 16 hours of community work for area non- eral Foods.
profits and charitable organizations. Employees embraced the
offer and assisted organizations such as ASPCA, St Vincent’s,
Daily Bread and others including the building of a replacement
house for a Hurricane Harvey victim
The present owners acquired the restaurant in 2002 and with
over 40 years of food service experience, have turned this into
the go to place for locals and visitors alike.

50 | Waves Magazine | November 2018 Issue