Bernardo’s at Hotel Galvez

The Queen of the Gulf is looking good these days as a Wyndham Historic Hotel, and upon entry we were immediately enchanted by the charms of this near-Centenarian. Bernardo’s Restaurant, located adjacent to the hotel lobby and lively bar, has been maintained as a casual-yet-elegant open setting. The first thing we noticed was live piano music, every favorite we could imagine.

We were recently able to experience both the Sunday champagne brunch and the dinner menu. Brunch is incomparable, with everything from fresh fruit and tender baked goods, through various steam table dishes (including delicious link apple sausage), all the way to individually prepared omelets and waffles. Champagne flowed freely, and we found everything to be a delight to the taste buds. Desserts were located in a separate room. By the time we found them the best chocolate dessert had disappeared, but there was plenty to keep us happy. It is certainly among of the best Sunday brunches in town.

When we visited for dinner in January the restaurant was in the process of changing the wine list, and the first two wines we ordered were unavailable.  We were provided a complementary bottle of Australian Shiraz as a consolation.  It was a complex and oakey wine and enjoyable once it breathed a bit. While waiting for our appetizer we enjoyed a fresh loaf of bread still hot from the oven, with oil and sweet balsamic vinegar dipping sauce. We chose an appetizer of pan seared lump crab cakes, with tomato remoulade and shaved lemon sauce that was a necessary accompaniment. The dinner salad was fresh and zesty.

When asked about daily specials, our helpful waiter told us their menu changes daily so “everything is a special”. My companion chose the “Signature Entree” Galvez Shrimp and Chicken pasta, a penne with Cajun cream sauce, mushrooms, shrimp & andouille sausage.  All flavors blended well into a succulent dish. Garlic bread accompaniment was a garlic lover’s delight bur perhaps too highly flavored for some. The only disappointment for the evening was my broiled Gulf snapper, ordered with blue crab-chardonnay cream sauce. The snapper was fresh but much over salted and somewhat overcooked and dry, and really needed the sauce. (We mentioned the fish to the chef after the meal, and he apologized and said we should have sent it back.) Pecan-rice pilaf was a fitting accompaniment but the broccoli spears could have been omitted. We ended the evening with crème brûlée with fresh raspberries, a superb creamy and crunchy completion for the meal and definitely worth the calories. Overall we found our dinner to be an enjoyable experience, despite the unfortunate snapper.

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For restaurant details, visit Bernardo's on Galveston.com.