Page 50 - Lets Make Waves December 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!

morning baking her delicious offerings at 4:00AM. Harry an
equally accomplished chef also attended the Culinary Institute of
America and had previously held many positions as well as as-
sisted in launching many local restaurants including the wildly
popular Spot where he developed the menus and served as head
chef and manager.

Together they take a very hands-on approach to insure a con-
sistency and quality that is unattainable in restaurants that are
not owner operated. The result has been spectacular success.
The secret of their success is that they are chefs first and they
focus on making amazing food and creating a delightful experi-
ence for their customers.

The Sunflower Bakery

and Café
A It has not been without setbacks and challenges however. In
long time favorite of this author, the Sunflower Bak-
ery & Café has been serving Galvestonians and visi-
tors quality food since 1999. From their beginning as September 2008 Hurricane Ike devastated Galveston and de-
a small bakery located at 16 and Church serving
th
baked goods, a few cold sandwiches and their famous tomato stroyed the restaurant pouring more than 7 feet of muddy salt-
water into the structure destroying all the furnishing, equipment,
basil soup, their success was immediate and allowed them to and even the dishes and silverware. Undaunted, they rebuilt the
quickly expand to a second location that offered more extensive entire restaurant in record time and re-opened on December
dining options. 16 2008 to record crowds and excellent reviews, both of which
th
continue to this day.
A third expansion to their present location at 512 14 Street in
th
January 2006 allowed them to combine both operations into one
location.

From the very start the
owners Harry Blair and his
Wife Lisa personally oversaw
the entire operation. Lisa an
accomplished baker and alum-
nus of the prestigious Culinary Institute of America begins each

50 | Waves Magazine | December 2018 Issue