< Previous20 COASTMONTHLY.COM | SepTeMber 2022 FEATURE MACEO SPICE & IMPORT COMPANY If you’re seeking authentic island ambience with your brunch-time eggs, it’s hard to beat this Galveston landmark that traces its roots to 1944. Part specialty grocer, part restaurant, the wood-framed building on Galveston’s grow- ing West Market Street is filled with racks of spices, oils, meats and cheeses from around the world. Most days offer a wide variety of island characters at the counter awaiting their muffaletta. On the brunch menu, you’ll find Eggs Maceo, the house version of eggs Benedict, Prosciutto asparagus with poached eggs and a breakfast banana split with Greek yogurt, gluten-free granola, berries and local honey. Beverages include mimosas, bloody marys and coffee, hot or cold brew. 2706 Market St., Galveston, 409.763.3331 MARAIS Versatile and expansive with a New Orleans flair is the way owner Keith Lilley describes brunch at Marais, a French Quarter-inspired restaurant on Benson Bayou in the heart of Dickinson. Lilley wanted to create a brunch inspired by the soul and flavors of New Orle- Marais in Dickinson offers a Sunday Jazz Brunch featuring buffet and á la carte menus plus whole-bottle mimosas. p HOTOS: COU r T e SY COASTMONTHLY.COM | SepTeMber 2022 21 ans, he said. Marais often has music in and outside and offers both buffet and à la carte items. Lilley takes pride in offering an affordable and diverse buffet with everything from prime rib to fried shrimp and oysters. Cajun influences are apparent with such fare as pain perdu, which translated from French means “lost bread,” with the idea that preparation can turn stale bread into something worth eating. Pain perdu, some would argue, is a superior version of Americanized French toast. It’s often made with bri- oche or baguette and is made extra-rich by the addition of cream to the custard that soaks into the bread. 2015 FM 517, Dickinson, 281.534.1986 MARIO’S SEAWALL ITALIAN This seawall eatery with a casual coastal vibe and Gulf of Mexico views long has been popular with locals and visitors for its Italian fare. But inexplicably, Mario’s brunch offerings have been the best- kept secret on the island — until now. Locals who like their brunch with a side of Sinatra are showing their amore, electing Mario’s Sea- wall Italian to the top five best brunch spots in The Galveston County Daily News Readers’ Choice contest. Italian influences can be found in egg scrambles and omelets, but the brunch offers a fusion of favorites at the other island restaurants under Galveston Restaurant Group’s culinary umbrella, which include Gumbo Diner and Taquilo’s Tex-Mex Cantina, to name a just a few. Brunch menu items include beignets and pancakes made from Gumbo Diner’s secret and popular recipes, said Johnny Smecca, a principal with Galveston Restaurant Group. Mario’s Seawall Italian keeps it local by supporting other island business, too, such as serving bagels from the freshly opened Galveston Bagel Com- pany. Brunch menu stand-outs include lobster eggs Benedict, steak and eggs or salmon avocado toast. Keto and glu- ten-free options are available. Wash it all down with a pitcher of mimosas or a Bloody Mario. 628 Seawall Blvd., Galveston, 409.763.1693 MOSQUITO CAFE “The space is pure charm ... with its huge window panes, high ceiling, mustard interior, bright hardwoods and antique glass,” restaurant reviewer Shel- ley Barnes said of this East End island restaurant. But ambience doesn’t upstage the food. This cozy restaurant serves up such popular brunch fare as the Nancy Bet-C, two poached eggs with melted Swiss cheese, hickory smoked bacon, roasted tomatoes, served on a toasted croissant with hollandaise. The Crabby Mosquito deserves attention, too. The crab version eggs Benedict is made with a savory scone covered with crab, mushrooms, sun-dried tomatoes, artichoke hearts, fresh asparagus and poached eggs topped with hollandaise sauce and green onion. The restaurant’s location among stately turn-of-the-centu- ry houses is icing on the cake, which it also does well. 628 14th St., Galveston, 409.763.1010 (From top) Lobster eggs Benedict at Mario’s Seawall Italian in Galveston is a decadent take on the traditional brunch dish; the restaurant’s Italian omelet incorporates Italian sausage, Mozzarella, bell peppers, mushrooms and onion. p HOTOS: STUA r T VILLANU e VA22 COASTMONTHLY.COM | SepTeMber 2022 FEATURE COASTMONTHLY.COM | SepTeMber 2022 23 NUMBER 13 PRIME STEAK AND SEAFOOD Around here, 13 is a lucky number, at least when it comes to brunch. This waterfront is- land staple with beautiful views of Pelican Rest Marina and Offatts Bayou offers an elegant and romantic atmosphere. Number 13 offers brunch standards like chicken and waffles and garden omelets. But brunchers can expect some not-so-common dishes as well. Prime rib and eggs feature a slow-smoked 14-ounce prime rib with demi-glace, roasted as- paragus and two eggs your way, while crabcake Benedict offers two jumbo lump crabcakes atop a frisée salad topped with two poached eggs and finished with béarnaise sauce. From the bar, customers are offered a variety of alcoholic drinks, including build-your- own bloody mary options. For a kick on a classic hot morning beverage, Hot Buttered Nola Coffee includes coffee, dark rum, butterscotch, praline pecan liqueur and whipped cream. 7809 Broadway, Galveston, 409.572.2650 OPUS OCEAN GRILLE Boudin Benedict. French toast topped with bananas Foster. Crab sliders. This eatery in the Watergate Yachting Center serves up scenic marina views with twists on classic dishes. Want to end your meal on a sweet note? The elegant restaurant also offers such brunch desserts as white chocolate bread pudding and key lime pie, to name a few. 1510 Marina Bay Drive, Clear Lake Shores, 281.334.0006 PIER 6 SEAFOOD & OYSTER HOUSE This San Leon restaurant has a vibrant ambience and remark- able views of Galveston Bay. But it also gets high praise for its brunch options created by Chef Joe Cervantez. High in demand here is the Hot Chicken Donut, a plate featuring a crispy fried-chicken breast on a glazed doughnut and fried egg with hot sauce honey. Fried oyster tacos or bavette steak and eggs — a dish of wood-grilled steak, caramelized onion, skillet potatoes and béarnaise sauce topped with a fried egg — are on the menu. Variety is the spice of brunch. So cheers to Pier 6’s mimosa flight, which includes grapefruit, pomegranate, pineapple and orange juice. Or try the Baller bloody mary, overflowing with shrimp, all while taking in the beauty of the bay. 113 Sixth St., San Leon, 281.339.1515 Samuel Grocholski serves up grilled oysters and stuffed crab claws at Pier 6 Seafood & Oyster House in San Leon. (Right) Bar- tender Darla Walterscheid crafts a Baller bloody mary, which is topped with shrimp and a fresh oyster. p HOTOS: STUA r T VILLANU e VAExpect Anastasia and her team to: 409.977.HOME THEGAIDOGROUP.COM seasideYOUR OPPORTUNITY TO LIVE IS WAITING! Whether you are looking to upgrade bayside or beachside, my team and I can help you find the perfect seaside home on our emerald isle. Intuitive, personalized service is our practice. Building enduring relationships with our clients and their families is our ultimate goal. 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Sea Star Base Galveston & Pelican Landing Marina - one of the finest full-service marina you will find on the Gulf. Live the quintessential carefree Galveston lifestyle at this recently remodeled Victorian Style home located in exclusive “Old Galveston Villas” waterfront community. Residence features two Bay View Balconies and a coveted ground-floor setting with a spacious patio that’s perfect for entertaining. Additional features include wood flooring, remodeled bathrooms, fresh paint, elevator shaft and a private 20’ boat slip.26 COASTMONTHLY.COM | SepTeMber 2022 FEATURE PORCH CAFE Porch Cafe offers brunch with a view of the Gulf and some of the newest and most elaborate Victorian-inspired beachfront homes. The cafe is among the commercial centerpieces of Beachtown Galveston, designed in the new-urbanism aesthetic fostered by Duany Plater-Zy- berk and Company. The brunch menu includes everything from cinnamon rolls to crabcakes to chicken and waffles and a country porch chop, along with elevated cocktails such as the Chard Or- ange Old Fashioned, watermel- on margaritas and chocolate martinis. Galveston, 1625 E. Beach Drive, 409.762.0808 RIONDO’S RISTORANTE This rustic Italian restaurant in the heart of downtown specializes in northern Ital- ian cuisine. Proprietors Don McClaugherty and Chef Rico Caminos offer Northern Italian cuisine crafted from genera- tions of family recipes and are known for their “farm-to-fork” and “sea-to-table” values. Rion- do’s sources ingredients from local farmers markets, fresh seafood from The Galveston Shrimp Company and beef from 44 Farms. Award-winning Caminos has designed a brunch menu that includes tiramisu crepes, crab eggs Sardou, and Gulf shrimp migas, to name a few. While you’re waiting, have a mimosa, peach Bellini, or try one of the many assortments of wines on offer at the restaurant. For an added bonus, Riondo’s is housed in the Hutchings-Sealy Building. The building, designed and built in 1895 and 1896, is considered a landmark of architect Nicho- las Clayton‘s achievements and one of the earliest examples of steel-frame construction in Texas. 2328 Strand, Galveston, 409.621.9595 SHRIMP ’N STUFF DOWNTOWN The Shrimp ’N Stuff fran- chise is a Galveston institu- tion, around since 1976. The no-frills Avenue O restaurant serves up famous shrimp po’boys and heaping plates of all kinds of seafood — and stuff — via counter service. But the newest restaurant, Shrimp ’N Stuff Downtown, is its own entity, owner Jeff Antonelli said. The downtown restaurant, which offers plenty of parking, friendly table service and an eclectic menu, is perfect for diners seeking brunch where the locals go. Whether you want pancakes or crabcakes, this eatery has you covered. Try the shrimp scramble or go more tradition- al with a seafood gumbo from the lunch menu. Crabcake Benedict is a specialty brunch item and fan favorite here. Mimosas are available by the glass or carafe. 2506 Ball St.., Galveston, 409.974.4609 SUNFLOWER BAKERY & CAFE Brunch at this East End island eatery is the specialty, owner Lisa Blair said. “Brunch is really what we’re known for,” Blair said. “It’s our busiest meal period of the day.” Crabcakes, the barbacoa omelet and any of the pancakes or waffles with berries are best sellers, she said. Also popular is Sunflower’s famous bakery section, where people can order a basket of Danishes, croissants and blueberry muffins while waiting for food. “A lot of times people have waited a while for a table, so we have a bakery basket on the menu that you can order so you can eat something immedi- ately,” Blair said. 512 14th St., Galveston, 409.763.5500 pHOTOS: STUArT VILLANUeVA (Above) Crabcake Benedict is a specialty brunch item and fan favorite at Shrimp ’N Stuff Downtown in Galveston. (Opposite, clockwise from top) Marco Cisneros serves up brunch dishes at Sunflower Bakery & Cafe in Galveston; Maddie Scheitlin picks up a box of baked goodies; Angel Amaro flips eggs in a bustling kitchen during brunch at the East End island eatery. COASTMONTHLY.COM | SepTeMber 2022 2728 COASTMONTHLY.COM | SepTeMber 2022 FEATURE WEST END MARINA & RESTAURANT Island vibes create a laid-back, casual atmosphere at West End Marina & Restaurant, said Billy Bunch, restaurant general man- ager and director of operations. “We’re an open-air restaurant that seats 500 people,” Bunch said. Among the favorite dishes are shrimp and grits and the chef stack, a waffle sandwich-style dish that includes fried chicken breast, bacon, eggs and pota- toes. The restaurant is surround- ed by water, which inspires a seafood menu, Bunch said. Beach music often is playing as large groups enjoy meals here. “It’s beach people and neigh- borhood tourists that are on vacation,” Bunch said. “It’s real relaxed, no hurry.” 21706 Burnet Drive, Galveston 409.497.4152 YAGA’S CAFE Chefs like to keep brunch interesting at this downtown island restaurant, owner Mike Dean said. “Yaga’s is the unexpected,” he said. Menu items include apple in- side a waffle, an eggs Benedict with patties made of boudin and a seafood frittata. “It’s definitely a chef-driven brunch,” he said. The casual atmosphere din- ing spot often is busy, but staff works to keep it all flowing, he said. 2314 Strand, Galveston, 409.762.6676 (Clockwise from top) Yaga’s Cafe in Galveston offers up a diverse brunch menu including, from left, Creamy Shrimp and Grits, Huevos Diablos, the Hearty Hash Bowl and Texas Blue Crab Avocado Toast; topped generously with powdered sugar, the beignets at Yaga’s Cafe are a decadent brunch treat; The brunch drink menu features sangria and the Texas Peach Sunrise. p HOTOS: STUA r T VILLANU e VAknows Sports Medicine The University of Texas Medical Branch is in-network for most major insurance plans. For treatment of sports injuries, call our hotline (832-505-2663) Mon.-Fri., 8 a.m. to 5 p.m. (832) 505-BONE UTMB Health Sports Injury Hotline August 27 - November 5 Hours: 9 a.m. to 11 a.m. Clinic location: Orthopedics, Texas City 10121 E. F. 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