Galveston Seafood Company — Restaurant in Abilene

I was traveling with the family and we wanted something that wasn't counter service.

I spied this place and looked over the menu and saw they had a Redfish Pontchartrain. My wife and I used to live in Houston for a number of years and we love Cajun food. Seeing they had a few more Cajun offerings, we rolled the dice. Being a good measure from the bayous, my expectations were pretty low.

We walked in and immediately noticed they seemed short staff. Both my wife and I have waited and there's just certain things you notice when you walk into restaurants. "Long" seating wait times but empty tables, wait staff checking on WAY too many tables, multiple plates in the expedite window waiting on pick up.

Due to the staffing issue, we waited about 20 minutes of the 25 we were estimated by the hostess. Once seated it took about five minutes to get our drink order in but the drinks came almost immediately afterward.

If you've read this far, you're probably wondering where all those stars are coming from.

The manager stepped up and started waiting tables, hustling like a veteran waiter, checking on guests and tables like a veteran manager.

Once our order was put in it was around 15 minutes and our dishes were out. Clearly not a kitchen staffing issue.

I ordered the Redfish Pontchartrain and my wife ordered The Cajun, topped with Gumbo. Read the descriptions off the menu, but that does not do the dishes any justice.

My senses were engulfed in the familiar pallet of Cajun spices, the sauce was rich and flavorful, the fish was cooked PERFECTLY. Tender, fresh, and seasoned excellently. ALL the seafood was fresh without a hint of frozen. The dishes were plated masterfully and looked like they walked out of an upscale restaurant's kitchen.

Once again, the manager came by to ensure everything tasted right. I told him "this was worth the wait."

The food and recuperatory service effort more than made up for the mild inconvenience we experienced on the wait to get seated.

Suffice to say, if you execute the Redfish Pontchartrain that well, I'll trust you with Etouffee, Po'Boys, Gumbo, all of which are on their menu.

The atmosphere left a little to be desired, the building, while clean, is old and styled like it used to house an old Biergarten German restaurant.

If you're traveling through Abilene, and you have a taste for Cajun,...

2nd update: Crazy low price lunch deals for seniors and aggressive lunch deals for everyone else have a good crowd starting early on most days. Hard to fault the kitchen or the wait staff. In a word, Excellent.

I have just one evidence data point for a disturbing speculative observation - The wait staff seems in fear of the owner. On a recent visit through the owner lady did what seems quite remarkable, and I would speculate its a response to my review here. When I left she lined up with several of the very largest men in her kitchen staff as I left with family from lunch. They all stood in front of the kitchen and glared at me as we left. So despite the good food, I do not intend to return, as it seems I am not welcome. How so? there was just a glaring silence, no "thank you for coming" SO, my recommendation is enjoy the food, and consider making any complaints carefully as the owner may rule with a heavy hand on your server. This observation has one factual data point. The wait staff has been completely different on visits across a long time period. But, Clearly it is her establishment and we all have to respect that.

Closer to opening; Original male owner and key kitchen staff are no longer visible. Food isn't bad it just isn't worth the big price. Ordered the gator special. Shrimp were super good. The gator was old and Luke warm to cold. My meal was free. Management was aware they had issues and were on top of the problem before I even said a word. Next trip was shrimp and grits. Shrimp were translucent and slightly undercooked. Huge bowl of grits and just a taste of Etofflue sauce. Taste was good. Just not as described on the menu and hurried out of the kitchen imho. My perception is that the once crowded place at lunch is no longer crowded. With abilene's red lobster as competition my hope is the owners send at least one of opening crew back. The re-opening crew made food worth the $15 to $20 a plate ask. This resturant was packed at lunch for good reason for a while. My hope is the kitchen issues get fixed. Abilene needs a good seafood place.

The service is great and I can't fault the wait staff or managment. My hope is they get r fixed so I can enjoy the great food they have served...

Ordered the chicken Alfredo to share with my daughter as she's not a fan of seafood. At $18 I expected enough to feed 2. When the food got home (we ordered to go), the smell of onion was overwhelming and I thought I was just crazy. Also the size of the serving was frankly obscene in relation to the price. Then biting into it I discovered where the smell was coming from. Small slivers of onion covered the noodles. I hate onions. It was the single most disgusting and frankly baffling encounter I've had with food ever. Who puts onions in chicken Alfredo?? Who puts that MUCH onion in any dish besides maybe French onion soup or a cheese and onion sandwich (wild guesses as to the amount of onions these dishes contain bc I have never had either)?? So much for something simple. Do yourself a favor, unless you're obsessed with onions, just burn $20. It will leave a better taste in your mouth.

Edit: can't seem to respond so I'll just edit here.

My parents came in to sit down and eat and ordered me and my daughter something to go (because they're awesome like that) so it would've been included on their dine in ticket. Not sure which location they went to. I'll ask tomorrow and if they have their receipt as my dad did tell me they paid cash.

While I can appreciate you using shallots instead of onions they are so similar in taste that arguing which was used is kind of pointless. Also I'd like to point out I ordered from the the menu posted here online in Google. There's no listing of shallots in the food description which is why I figured I was crazy at first. I thought surely they would've listed the vegetables used for a meat and pasta dish right? My mistake.

I did give the dish back to my dad for his dinner (he can eat an onion raw like an apple) but there's still some left if you'd like for me to bring it for inspection.

Thank you for correcting me on the difference in price. Once again I'm going off the information listed on your menu's posted online. My mistake.

I'm not looking for compensation. This review was for the general public. Let me know if you'd like me to bring in the left overs...