Page 56 - Waves April

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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 Experiences.
#1 Waves Magazine Requested Article!

of area residents and visitors to their Seawall location for the
finest seafood available. A 2010 graduate of the prestigious
Culinary Institute of America, Nick took control of the busi-
ness in early 2012.

Everything is prepared in house from the bread and buns to
the dressings and sauces. Where possible their seafood and
vegetables are locally sourced and prepped in house. Their
commitment to quality is palpable and pervasive reflected
even in the professionalism and longevity of their staff.

A good choice for lunch or
dinner this restaurant is best
described as fine dining in a
casual atmosphere. The restau-
rant opens to a spectacular pool
Nick’s Kitchen & that is available for customers
to enjoy. A mug of frosty beer
Beach Bar formed hamburger at the pool bar is a fine way to enjoy your
(Nick’s has the largest selec-
tion on the island) and a hand
A A rotating schedule of daily lunch specials are offered at spe-

beach visit.
casual offspring of the more formal and adja-
cent Gaido’s, Nick’s offers the same fresh sea-
food and quality as its famous sibling. Formerly
cial prices. I often see friends and neighbors on Thursday’s
known as Casey’s, the name was changed to
reflect the ownership change when Nick Gaido took over when they have a special on shrimp prepared as you wish,
as owner and chef. Still a part of the Gaido family Nick fried, blackened or broiled for a bargain price. Team them
continues the tradition that has brought many generations up with fries or my favorite homemade potato chips and you
have an excellent lunch for less than ten dollars.

They have an extensive menu of appetizers ranging from the
largest buffalo wings ever, to their inspired Shrimp Peques
which is a classic shrimp brochette with a surprise stuffing,
bacon wrapped and drizzled with a chipotle molasses sauce.

56 | Waves Magazine | May 2019 Issue