Houston restaurant owners putting down roots in historic Strand

Harborside Mercantile at 2021 Strand in Galveston. (Photo: Courtesy) Harborside Mercantile at 2021 Strand in Galveston. (Photo: Courtesy) Image 1 of / 32 Caption Close Houston restaurant owners putting down roots in historic Strand 1 / 32 Back to Gallery

"I'm looking forward to serving something other than a burger," Hubcap Grill founder Ricky Craig says.

Houston's so-called "Godfather of Burgers" on Saturday launched Gulf Coast restaurant Harborside Mercantile (2021 Strand) at Galveston's The Strand Historic District on Saturday.

Craig, who's in the midst of opening his fourth Hubcap Grill outpost, has called upon his family — as well as Houston's local dining scene family — to help launch this venture. (Craig's father scouted the historic space at 2021 Strand in Galveston, and other relatives currently work at his Hubcap outposts.)

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Josh Martinez, former chef/owner at the late Goro & Gun and The Chicken Ranch, is Craig's operating partner at Harborside Mercantile. Martinez brings years of experience opening and running restaurants, from the culinary aspect to pulling together a dining room that perfectly addresses the establishment's theme.

That may explain the space, which is just as grand and elegant as it is warm and inviting.

The understated décor allows the original bones of the historic building to shine through. From the tall, arched windows to the dark-wood columns and exposed brick, the interior merges Victorian architecture with contemporary furnishings. Midcentury-modern starburst pendants add a warm glow to the space, as does a backlit wall of shelves that showcase eclectic glass vases.

A place for native islanders

More Information Harborside Mercantile Location: 2021 Strand in Galveston Soft opening: Saturday, Jan. 30. It will close for a few days following Mardi Gras and will re-open permanently after. Watch Twitter for details: @HSmercantile

Months before this space came together, Craig and Martinez had been testing and re-testing what matters most: the food.

Together they have crafted a menu that combines fresh seafood, Southern staples and classic New Orleans dishes – think muffulettas, po-boys and New Orleans barbecue shrimp. Down home country sides – mac and cheese and collard greens included – will be kept simple.

Former Haven chef Alan Duhon will be in charge of mastering that menu. Once the place is established, Craig plans to offer the chef some flexibility to showcase his own dishes on weekend nights.

Craig touts Duhon as someone who's as dedicated to delivering well-executed dishes composed of only fresh, locally sourced ingredients.

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"If we can't get it here we're not going to use it," Craig says.

Martinez agrees and is happy to list off Galveston fishers and locations where they pick up Gulf shrimp, oysters and fish at docks just blocks from the restaurant.

While the trio buys directly from locals, they also hope to feed Galvestonians.

Hendley Green Park, directly across from the restaurant, has been undergoing renovations intended to attract and impress tourists. But Craig is bent on impressing Galveston natives.

Craig says, "I want to get in with the locals and get to know people by their names."