Where Did We Go?
3818 Avenue T, Galveston, Texas 77550
What’s the Skinny?
Pelican Club, located in Galveston, TX., relaunched only a few months back. Previously a members-only club and apart of the Gaido’s family, the space is now looking to bring its new image (and food) to the masses.
It is no surprise that the perception of Galveston’s cuisine has been seen as a barrage of more laid back and casual eateries. It’s not that creativity and innovation were completely missing from the island, it just wasn’t the focus. Low and behold Pelican Club, the fine dining destination that is bringing an intimate “experience” to only 36 lucky patrons at a given time. For more intimacy, one can upgrade their experience and take it a step further by reserving the Chef’s Table. Yours for the entire night, you and 5 of your friends/family can enjoy an exclusive prix fixe menu developed by executive chef, Ross Warhol.
Jumping to the cuisine which is appropriately deemed “progressive” American, Chef Ross Warhol’s ideal of locally sourced offerings is an important aspect of his menu. With nearly 80% of the ingredients used coming from local farmers and waters, Pelican Club (and Galveston for that matter) is clearly moving from behind the shadows of the farm to table restaurants in nearby Houston. Each of Warhol’s dishes are poised to be a conversation starter so don’t be surprised if you spend 10 minutes talking about the S‘Mores and Stout, a new dessert from the Summer menu that features Chocolate stout s‘more bar, kirsch marshmallow, bing cherry conserve, powdered nutella, and smoked ice cream.
What Did We Love?
We love the fact that Pelican Club will completely change their menu four different times (Spring, Summer, Fall, Winter) through-out the year. This way they can keep it fresh and current! They just rolled out the Summer menu and it’s full of winners…
Peach Gazpacho – Almonds, Basil, Texas Hill Country olive oil
House Cured Salmon Salad – Beet and Horseradish Cure, Summer Peas, Garden Radish, Baby Arugula, Fried Egg Yolk, Creamy Mustard Vinaigrette. If it’s as good as the Smoked Trout Salad (Butter Crunch Lettuce, Hard Cooked Egg, Garden Radishes, Green Beans, Confit Potatoes, Whole Mustard Vinaigrette) we had during our visit before they changed menus, then it’s a must-try.
Lamb Rack and Belly – Oven Roasted Rack of Lamb, Fried Lamb Belly, Warm Chick Peas and Fennel, Pickled Red Onion, Moroccan Carrot Puree, Mint Yogurt Foam
Brown Butter, Pear, Parsnip, Tarragon – Brown Butter Cake, Vanilla Sour Cream Icing, Parsnip and Tarragon Chips, Pear Sorbet, Cinnamon Streusel