A Taste of Tradition: Gaido’s Galveston Seafood Legacy Since 1911

It was a near perfect lazy October day in Galveston, Texas; we’d traveled there to celebrate a very special family birthday dinner. Motoring along the seawall, as always, we were entertained by amusing laughing seagulls, willet and sandpipers diving and running as water ebbed and flowed, supping on shrimp and crabs. The beach’s roiling waves and sand whipped into a blustery huff as we unrolled our windows, gulping briny sea air. We couldn’t wait, watching for the humongous crab on top of the restaurant.

Restaurant Highlight A notable sculpture adorns the rooftop of a local seafood establishment.

As we arrived, a tiny pull tugged my heart, I guess I’d felt it since the first time I saw the unique rambling dining room with its expansive windows overlooking the Gulf. Gaido’s, I’d know it in my sleep. Ever since I was a young girl, my family would take us to the beach. As we passed there, that giant crab on top of the building led to many a boisterous conversation amongst us kids. “Was it really caught in Galveston Bay, could we get bitten by a crab that big on the beach, and did that huge crab travel from a foreign land of giant sharks and squid, too?” I’m just sure my parents got a jolly laugh at that. 

I gazed across the dining room, breathing what felt like rarefied air.

The dining room at Gaido’s, where generations have gathered for fresh seafood and coastal memories.

The homemade bread wafted across our table as oil and herb bath ecstasy, popping into my mouth with something more than just pleasure and delight, this I felt down deep to the marrow.

Artisan Bread Presentation: Warm, round bread adorned with a hint of spice, beautifully arranged on a delicate doily-covered tray, complements a small dish of infused olive oil.

I was experiencing history, I knew it from the very second I stepped in the quiet hush of the dining room, tiny tiles underfoot in red letters making it clear, Since 1911. 

Mosaic floor featuring the bold "Gaido's EST. 1911" in red and black, framed by intricate beige, white, and brown tile borders.

I knew it by the pictures of famous people lining the walls that surrounded us, all of them having come before us, many decades ago, the presidents, the movie stars, the civic leaders and everyday folk, just like me. I knew it by the crystal glass collection of Kewpie Gaido in display cases all down one wall.

Ornate crystal glassware on display in a warmly lit case, reflecting a soft glow with a scenic window view in the background.

I knew it by the huge dining room that wrapped and ran down the block, all of it overlooking the beach and the stupendous Gulf beyond. I knew it by the quiet chatter of patrons with their eyes closed in satisfied contentment just like me and my family. But mostly I knew it by the succulent aroma, that soulful and mouthwatering deep gumbo smell, the snapper, the crab, the steak, the oysters, and crème brulée’s essence that is Gaido’s, making us all feel like if you’re dining here, well, you’ve arrived.

Over a century old, Gaido’s is truly a grand dame, at 115, she’s aged especially well; still as lovely and beautiful and welcoming as the first time I supped there. It is quintessentially classic Galveston Seafood at its very best, hands down. The dining world is abuzz and knows it too; it was one of six restaurants that captured the coveted James Beard America’s Classics Award in 2025. Now that’s something to brag about, but something our family already knew.

Commemorative plaque honoring a historic seafood establishment in coastal Texas, founded in the early 20th century.

Gaido’s, one of those rare, continuously family owned and operated institutions for more than a century, was established by San Giacinto Gaido, born in Cercenasco, Italy in 1886. His mother died when he was two, shortly after bringing him and his five siblings to join family in Galveston. He was put in an orphan’s home and started working not long after he began school, finding his true calling as waitstaff in restaurants in Galveston. His family notes that he never forgot that experience, as it anchored him in life. His ingenuity, honesty, hard work and determination enabled him to establish Gaido’s on Seawall Boulevard in Murdoch’s Bathhouse in 1911. Later his son, Mike moved Gaido’s to 39^th street, its current location. (From: Gaido’s Famous Seafood Restaurant Cookbook, 2011. www.gaidos.com).

What San Giacinto Gaido and the remarkable Gaidos family have done is nothing short of remarkable, more than creating a lasting legacy that survived ferocious hurricanes, Hurricane Carla, Hurricane Alicia and Hurricane Ike, their establishment created a family dynasty that fed the very souls of hundreds of thousands, perhaps millions of people. They became part of the community, opening their doors to first responders after disasters, giving back to those that saved us when we needed them most. 

I felt a kinship there I’d rarely told anyone about, San Giacinto Gaido, the Gaido’s founder and I had something in common, we had both been orphans. I’m unsure of the orphanage that he was placed in, but I was put in Galveston Orphan’s Home, now the Bryan Museum when I was six. If someone had told me all those years ago before I was adopted, when I was quite literally starving, that I would be sitting in a Galveston landmark and treasure, eating some of the best seafood on the planet, I wouldn’t have believed it, not for a minute. My eyes watered, knowing it was only by the Grace of God.

Remembering it all like yesterday, I thought of the dozens of times I had eaten in Gaido’s Pelican Club as an adult. Back in the day, the Pelican Club was the dining area that had its own private entrance and parking area. I remember Julio, an exceptional host and distinctly lovely man that assured each person had a consummate dining experience. His smile and warmth were part of our indelible memory of this jewel of a man. Waitstaff made you feel like you owned the earth, they were there to help you experience every succulent bit of it. When our children were small, they got up, opening the doors for arriving diners, earning them pats on the head, and something they never forgot, a delish dish of ice cream for dessert!

On this day, a family birthday luncheon, we’d arrived midafternoon to a crowd that was mostly done eating. They were lingering, not wanting to leave the magic of Gaido’s, having coffee and those impossibly rich and irresistible deserts. Some of them decided to go for gold, having a Raspberry Lemon Drop perhaps. I could almost taste the wonder of lemons, simple syrup, and Chambord dressed in frosted martini glasses, topping off the perfect afternoon. Then, there was the Godiva Chocolate Martini, you could never mistake what was in those offset martini glasses with their grated chocolate all along the rim, making everyone that saw them salivate and wish they had one.

Glancing serendipitously across the room, I noticed an impossibly large table having drinks and desert. They were pushed back, relaxing after a sumptuous meal. Quiet murmurs and waves of laughter rippled through the group of seemingly old friends. Then, the desserts were paraded out as my mouth watered, lemon curd tart, pecan pie, crème brulée, and chocolate mousse. It took everything in me to not to pull up a chair for a taste.

We were just about then ordering drinks and appetizers. I had my usual prosecco which bubbled merrily before me as we welcomed the menu. The problem was, we wanted every starter in the place, shrimp peques, crabmeat cheesecake, calamari, and tuna with crustini, the special that day.

Crispy calamari at Gaido’s, a Galveston classic that’s been winning over seafood lovers since 1911.

Gaido’s tuna with crostini...a perfect blend of fresh seafood and coastal sophistication.

We also ended up with the lettuce wedge, with smoked bacon, blue cheese and olive oil dressing that melted on the tongue. Watkins’ Bisque followed as well as Brooks’ Gumbo for some of us. Both dishes were created by beloved chefs right there at Gaido’s many years ago. 

Crisp wedge salad topped with bacon, blue cheese, and cherry tomatoes.

Wade Watkins, or Big Daddy, as he was known due to his striking height, impressive, good looks and sunny disposition, had a forty-four year career, becoming Gaido’s Executive Chef. His affable personality and deep respect endures, especially his bisque. One taste and you’re never the same. The deep, smooth lobster creaminess thrills from the first second it hits your tongue, taste buds soaring with delight. Audible humming heard around the table, as waiters bring on Brooks’ Gumbo. (Gaido’s Famous Seafood Restaurant Cookbook, 2011, www.gaidos.com)

Charles Brooks, another remarkable figure, had an impressive half century career at Gaido’s and was known for his Famous Seafood Gumbo, which was thicker and different than most Cajun Louisiana gumbos. As we tucked in, the humming started again as we closed our eyes, enchanted by shrimp, rice and perfect roux.

On that afternoon, we were all particularly hungry for shrimp, someone getting the breathtaking Shrimp and Grits, others Fried Shrimp, and Fettuccine Shrimp. The food was impossibly rich as we tucked in, nearly full after appetizers, but we managed, with to-go containers for the lot of us. Sitting back, we couldn’t manage dessert, but the birthday girl got chocolate mousse to nibble on later.

his shrimp and grits dish felt like pure comfort...rich, buttery, and full of coastal flavor.

Chocolate mousse perfection at Gaido’s.

We’d be heading home soon, all of us completely enamored with our late lunch that did much more than satisfied, it reminded us of our precious time together. This is for you Gaido’s, for serving your best, freshest, most delectable on such golden afternoons as this for the past one hundred fifteen years, all of it as impossible to forget as you. To Gaido’s with love, always.