Many delectable developments have occurred in the coastal Texas dining scene since we served up our first Food Issue a year ago. A wave of new restaurants, their kitchens commanded by notable chefs, have raised the seafood levels a notch.
Kemah saw the opening of Eculent, a restaurant working to deliver eating experiences that engage all five senses. Galveston’s Seawall Boulevard alone welcomed two new restaurants — Ocean Grille & Beach Bar and BLVD. Seafood — where inventive chefs are preparing Gulf-caught fare in fresh and creative ways.
What’s particularly praiseworthy about all the chefs featured in this issue is their dedication to locally sourced foods.
Clear Lake Shores earlier this year revved lovers of street food by opening a food truck park. And while some resistance by brick-and-mortar restaurants slowed the roll of food trucks in Galveston, the city in June implemented new rules to pave a smoother road.
The food scene got a little spicier with the arrival of Robb Walsh, a well known Texas food writer and critic whose books include “Sex, Death & Oysters,” and his much anticipated “The Chili Cookbook,” to be released in September. Walsh and family bought a house in Galveston and are calling the island home.
This issue is stuffed with good recipes and good stories about the people who prepare and love food.
Happy reading and eating.
Longboard giveaway: After reading many worthy submissions, the winner of our longboard giveaway is Troy Alvarado, a graduate of Ball High School in Galveston. Alvarado plans to use the longboard, generously donated by Ohana Surf & Skate in Galveston, for transportation to Galveston College. We congratulate him and wish him all the best.