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THE FOOD ISSUE LETTER FROM THE PUBLISHER:

Where Friends Meet And cals Eat!

The food we eat is often the truest expression of who we are. Some of us cling lovingly to our meat-and-potatoes routine, while others bravely point at the most mysterious item on the menu and say, “Sure, why not?” Either way, this island feeds us in more ways than one. In this issue, we celebrate the daily ritual that keeps us moving, nourishing our bodies, soothing our spirits, and reminding us that survival is both necessity and art form. Curating meals with limited time, tight budgets, or shifting needs isn’t just adulting…it’s creativity at its most essential. When done well, it fills the belly and the heart.

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Here we dive into Galveston’s community food resources, highlighting neighbors who refuse to let neighbors go hungry. We explore how grassroots efforts are turning food insecurity into an opportunity for solidarity. We also spotlight initiatives tackling nutrition gaps head-on, proof that this island may be geographically bound, but our compassion knows no limits. Of course, it wouldn’t be a FOOD issue without a joyous romp through what’s new and delicious. From boundary-pushing chefs reinventing coastal cuisine to mom-and-pop favorites reminding us why comfort food never goes out of style, this month’s lineup proves that Galveston’s culinary scene is as eclectic and spirited as its people. Whether you’re fine dining or grabbing tacos from the back of a truck, we hope this issue inspires you to savor every bite and look out for the hands that help feed our community. - Janese Maricelli Write us an email or shoot us a comment any time online: CultureClashGalveston.com CultureClashGalveston@gmail.com

ON THE COVER: Framed against the iconic backdrop of Culture Clash’s "The Kitchen," Kathryne Crain, Ouida Cook, and David Martinez embody part of the spirit of Galveston’s vibrant culinary community. Juan Lazo of Aveo Creative captures the intersection of the culture, creativity, and collaboration of small business.

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table of contents Vol. 9 Issue 2 (January/February 2026)

CL AS H MAGAZINE

FEATURES 16 Soul & Sustenance

BE A BETTER HUMAN Galveston's Quiet Food Revolution

PUBLISHER Janese Maricelli-Thomasson

13 Restaurants Locals Love

CULTURE

LAYOUT & DESIGN JanMar Agency Sara Beshai CONTRIBUTING EDITOR Jessica Safavimehr CONTRIBUTORS Kelly Cruz • Juan Lazo, Aveo Creative David Martinez • Sharon Olson Krista Ruiz • Jaime Villamil Sarah Saenz, Mid the Pines Photography Sage Scott

VOICES OF THE ISLAND 10 Breaking the Mold

COOLTURE 23 Featured Artist: Anne Lane 24 Chefs To Know: The Culinary Minds Shaping Galveston Right Now

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26 Where Galveston’s Artists Come Home 27 Wine Without Rules

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28 PULSE Calendar 29 Mardi Gras Calendar

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Be a Better Human

Galveston may be an island known for beach bars, art shows, and the type of nightlife that makes you rethink your choices the next morning; but beneath all that glitter a quiet food revolution is simmering. It’s grassroots. It’s neighbor-powered. It’s radically human.

Photo Taken by Mid the Pines Photography

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BE A BETTER HUMAN

GALVESTON’S QUIET FOOD REVOLUTION Island Heroes Feeding Us Body, Soul & Everything In Between|By Culture Clash Staff A food desert is a daily reality in parts of Galveston, especially North Broadway, where no full-service grocery store exists. Families rely on buses or costly rides for basics, impacting health and opportunity. Local organizations are stepping up to help residents access food. Community Fridge Galveston’s Coolest Act of Solidarity If you’ve ever strolled down the block and thought, “Man, this block could use some flavor,” look no further than the humming beacon of generosity standing proudly at 4628 Avenue Q. Galveston’s Community Fridge isn’t just a fridge, it’s a revolution with a plug. Stocked by neighbors, UTMB students, and that lady down the street who somehow always finds bulk avocados on sale, this fridge is rewriting the script on how an island feeds itself. While grocery prices blast off into the stratosphere and the cost of living sits in the corner laughing at us, the fridge quietly proves that small acts still pack heavyweight punch. Here, the rules are simple, take what feeds you, leave what nourishes someone else. And honestly? It’s working. And the best part? It’s not charity with a clipboard. It’s community in its purest form; messy, thoughtful, and joyfully human. The students behind it call it a “community sustainability piece,” but let’s be real—it’s also a middle finger to food waste and a love letter to neighbors you maybe haven’t met yet. Want in? Swing by with produce, pantry items, or a willingness to roll up your sleeves. In a city where so many people face food insecurity, this fridge is proof that sometimes the most radical thing you can do is leave a loaf of bread for someone who needs it. More are community refrigerators are popping-up in various parts of Galveston! Our team couldn’t verify exact locations and opening dates but will report back soon. JA N UARY/ F E B R U A RY 20 2 6

BE A BETTER HU MAN Galveston Island Meals on Wheels The OG Food-Justice Road Crew Meals on Wheels isn’t new to Galveston. In fact, the organization has been cruising our streets since the 1970s, long before “mutual aid” became an Instagram hashtag. What began with the Junior League delivering meals to ten elders has grown into a mission-powered force serving more than 51,000 hot lunches a year. Yes, hot. Yes, daily. And yes, delivered by volunteers who somehow manage to show up with both food and cheerful vibes. For homebound residents, many living with illness, disabilities, or just the sheer grind of aging, Meals on Wheels is often the only reliable source of nutrition they have. But here’s the twist, those daily knocks at the door aren’t just meal drops. They’re wellness checks, friendship moments, and sometimes the only human contact a person gets all week. When volunteers show up with a warm tray, they’re also bringing dignity, routine, and a reminder that someone still sees you. And because Galveston’s poverty rate doesn’t care that groceries now cost roughly the same as a small yacht, demand keeps rising. More clients. More routes. More volunteers needed. More community dollars to keep the wheels literally rolling.

To make a referral or apply for services, complete an online application or stop by Moody Methodist. Please note that they only service Galveston Island residents. Find more information at MealsOnWheelsGalveston.org

Photo by Meals on Wheels

Photo Taken by Mid the Pines Photography

MarMo Community Dinner Where Food Meets Creative Cross-Pollination MarMo’s Community Dinner isn’t your typical “folding chairs and awkward small talk” situation. Oh no. This is Galveston, the island where artists, organizers, weirdos, thinkers, lovers, and do-ers all somehow end up at the same table. And in November, MarMo hosted a dinner that felt like stepping straight into a living, breathing love letter to communal nourishment. The scene? Warm lights, shared platters, clinking glasses, and conversations so rich they could’ve been served as a second entrée. Locals rolled in ready to mingle, newcomers found instant welcome, and creatives bounced ideas around like caffeinated pinballs. MarMo has always been a space with soul, but the community dinner was a fullblown recharge station. By partnering with local restaurants like Soul 2 Soul, MOD Coffeehouse, Gio’s Flying Pizza, and Chef Mary Bass; MarMo and their community sponsors aren’t just feeding the masses through sheer volume, they’re feeding us with intention. In a town where food insecurity quietly shadows so many households, MarMo is building something equally essential, connection. What to see more community dinners? So do we! Someone call Erica at MarMo. C U LTU RE C LASH TH E F O O D I S S UE

Voices of the Island

Galveston’s culinary scene has never been louder or more exciting, and that’s thanks to a growing group of chefs who are redefining what food on the island can be. These innovators are turning coastal ingredients into flavor stories, elevating neighborhood spots into destination dining, and pushing past the familiar.

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VOI CES OF THE ISLAND

BREAKING THE MOLD How Two Local Kitchens Expand Galveston’s Culinary Identity By Jessica Safavimehr Noodle Ill’e’Gal and Gypsy Joynt show that Galveston’s culinary story isn’t monolithic. One thrives on experimental fusion, bold flavor experiments, and the kind of playful irreverence that turns ramen into Texassouthern soul. The other leans into warmth, community, and a varied, comforting menu that feels less like a restaurant and more like home. Together, they expand what “eating on the island” can mean. They challenge assumptions about seafoodonly, tourist clichés, predictability, and insist that food can be funky, soulful, surprising, and deeply grounded in local identity. For locals, for folks visiting, for anyone curious about Galveston’s food pulse, these gems are reminders that this island doesn’t just taste like salt air and fried shrimp. It tastes like creativity, resilience, comfort, and possibility. Global Noodles, Island Soul: Noodle Ill'e'Gal There’s a rebellious spirit behind Noodle Ill’e’Gal, think punk-rock ramen meets Gulf Coast grit. What began as a pop-up kitchen project by chef Blaine Lunz, Noodle Ill’e’Gal has steadily carved out a space for global flavors with a uniquely Galveston twist. At its core, Noodle Ill’e’Gal is about freedom to experiment, to fuse, to subvert. Rather than strictly adhering to traditional Asian recipes, Blaine draws on his Southern roots to reimagine ramen as “Japanese-Texas soul food.” One memorable creation: a “Texas State” bowl where charro beans and beef fajita meet miso broth, a riff that blends comfort, culture, and risk. For Galveston’s sometimes limited Asian-food scene, this is more than novelty — it’s a bold flavor bridge. Noodle Ill’e’Gal’s rotating pop-ups, late-night bowls, and catering gigs have filled a niche for folks craving something unexpected but deeply rooted in local identity. As one writer put it, ramen becomes a “guitar solo,” a chance to improvise, to push boundaries, and the kitchen behind Noodle Ill’e’Gal riffs with confidence. Every bowl tastes like rebellion and belonging at once; the chew of noodles, the warmth of broth, the comfort of home-cooked Southern soul, all swirling together under the banner of island creativity. In a place where many expect fish and salt air, Noodle Ill’e’Gal says: “Let’s break the mold.” 10

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VOICES OF THE ISLAND Boho Vibes & Comfort Plates: Gypsy Joynt If Noodle Ill’e’Gal is punk-ramen defiance, Gypsy Joynt is warm-hearted, free-spirited comfort, a family-run café that feels like a friend’s living room on a Saturday night. Since its opening in 2016, the spot has blossomed into a beloved island institution. From the moment you walk in, the vibe hits. The decor alone tells you this isn’t your usual diner with bead hanging from the ceiling, mismatched furniture and quirky trinkets strewn about. Their menu is just as eclectic and generous: burgers, sandwiches, wraps, tacos, big cinnamon rolls, sweet potato fries, inventive vegetarian-friendly options, and so much more! Gypsy Joynt doesn’t just feed the community; it embraces it. Their dishes, from breakfast tacos to loaded sandwiches, carry a level of soul and creativity without pretension. Some signatures are playful licks (a sandwich with jam, bacon jam, and peanut butter), others are comforting mainstays (pulled-pork sandwiches, nachos, mac and cheese, sweetpotato tots). Reviewers often highlight the warm service, welcoming atmosphere, and how the restaurant works for families, groups, and late-night cravings alike. Maybe what’s most striking is how Gypsy Joynt stitches community and cuisine together. It doesn’t demand sophistication, but it offers heart, flavor, and space for people to gather, relax, and belong. In a town often defined by seafood and tourist-driven fare, Gypsy Joynt stands out for being something else, a grounded, Bohemian-spirited home base for locals and visitors looking for honest, creative food. JA N UARY/ F E B R U A RY 20 2 6

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Restaurants Locals Love

FEATURE: LOCAL FAVORITES

A Delicious Journey Through A Few Island Favorites Photos and Article By Sharon Olson

If there's one thing I've learned from my restaurant experiences, it's that food isn't just about sustenance; it's about stories, people, and places. I embarked on a journey here, in our own backyard, to discover four local eateries that I, as a self-proclaimed local, should’ve tried long ago. Each encounter brought me face-to-face with passionate chef-owners, revealing that the authentic flavor of a place lies not just in its dishes but in the hearts of those who create them.

ShyKatZ Just Like Mamam Made It In the heart of Galveston’s Lost Bayou, embedded into the neighborhood on the corner of 16th Street and Avenue L, is ShyKatz; a funky cafe lined with picnic tables and street art. If you ever needed an infusion of downhome cooking and wholesome love, this is the place. Their Reuben Sandwich is a masterpiece. I’m a fan of sauerkraut, so this was a no-brainer. The tangy kraut harmonizes with savory roast beef, all wrapped in a melty cheese embrace that prevents soggy bread, a small yet brilliant touch. Add their potato salad, which might just be the best I’ve ever had: creamy, perfectly textured, and free from any disruptive, tricky bits. This isn’t just lunch; it’s a culinary hug. JA N UARY/ F E B R U A RY 2 20 0 26 26

FEAT URE: LOCAL FAVORITES Hendley Wine Co. Classy Yet Comfy Tucked beside Hendley Market on Strand Street, Hendley Wine Co. exudes historic charm with its brick, stone, and slate façade. Walking in feels like descending into a cozy wine cave: cool air, plush couches, and corks galore. The Hendley Club Sandwich, crafted with complete care, is a tower of delight. Thick slices of turkey, capicola, and salami are layered between toasted sourdough, complemented by crisp spring greens and zesty banana peppers. All paired with classic crinkle-cut chips. This sandwich was a monster and easily made a meal for two. Bring your bestie and come hungry. Instagram-ready? Absolutely.

Sonny’s Place Cuts the Mustard (We Miss You Junior) Established in the 1940s, Sonny’s Place at Ave L and 19th isn’t just a restaurant, it’s an institution. The wood-paneled interior, adorned with decades of family photos, feels like a blast from the past. Plan to take some time here to really soak in the scene, this is history in the making. We couldn’t resist their famous Muffaletta. It’s a classic, elevated with a genius twist; artisan bread dusted with Parmesan and toasted to golden perfection. The sandwich strikes an impeccable balance; meat, cheese, sauce, tapenade, and bread all playing their part in harmony. Listening to the owner recount the restaurant’s history while savoring a sandwich crafted fresh only moments before? Priceless. 14

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FEATURE: LOCAL FAVORITES Mel’s Blueplate Diner Hidden in Plain Sight Nestled inside a Valero gas station at Stewart Road and 75th Street, Mel’s Blueplate Diner is the epitome of hidden charm. We stopped thinking we needed gas, but left realizing we needed a cheeseburger. Cooked with love by one of the owners, the burger is thick, juicy, and unapologetically homemade. We chose cheddar cheese, no regrets. The onion rings? Thick-cut, crispy, and firm, avoiding the soggy fate that plagues lesser rings. It’s honest, hearty food, served with a side of busy lunchtime hustle. This is where blue-collar hearts meet blue-collar prices, and every bite tastes like home. The value is unmistakable.

Dining at these establishments was more than a gastronomic adventure; it was a heartfelt connection to our community. Each dish wasn’t just prepared; it was crafted with love; for the food, the people, and the island we call home. JA N UARY/ F E B R U A RY 2 0 26

FEAT URE: SOUL & SUSTENANCE

Soul & Sustenance: The Heart of Local Kitchens BSycSoatgte

In a city where splashy campaigns often dominate the dining conversation, a few small but mighty kitchens are proving that great food still speaks louder than glossy branding. These are the quietly confident spots, the ones with handwritten menus, loyal regulars, and chefs who pour everything into the plate rather than the promo. They may not have big marketing teams or ad budgets, but what they do have is flavor, soul, and a cult following that grows one satisfied diner at a time.

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FEATURE: SOUL & SUSTENANCE

Viet Cajun On a restaurant-crowded stretch of Seawall near 90th Street, Viet Cajun has become a local favorite. Owner Kimpisith Meak says the food and experience speak for themselves. The welcoming atmosphere, Gulf views, and consistently delicious dishes keep both visitors and locals coming back. Here you’ll find a mix of Cajun food, one of Texas’ most beloved cuisines, and Vietnamese dishes, brought to the U.S. in the 80s by refugees sharing generations of culinary tradition. That means pho and gumbo, boudin and po’ boys, plus plenty of other beach-day staples like fish, burgers, and oysters. Come in around March, and order crawfish, one of the restaurant’s signatures. But the most popular item is the Banh Mi, a saucy Vietnamese creation on a French baguette packed with protein, cucumbers, jalapenos, and pickled carrots. Customers receive almost familial service, and once they taste the food, made with love, Meak says, they spread the word. He creates the recipes, updates the menu occasionally, and keeps the classics customers crave. Meak’s aunt opened the restaurant just before COVID. Despite the tough timing, low prices and good food kept people coming. When she retired in 2023, Meak bought the place and moved his family to the island, where they now feel firmly rooted. Most of Viet Cajun’s regulars live nearby in the neighborhoods just west of the restaurant. They appreciate the restaurant's convenient location, which is the only Vietnamese place on the island’s West End, at 8910 Seawall Boulevard. Meak feeds loyal and new customers alike while nurturing a symbiotic relationship. He keeps mouths fed, and they do the talking; advertising for an island favorite to anyone looking for a beachside treat. JA N UARY/ F E B R U A RY 2 20 0 26 26

FEAT URE: SOUL & SUSTENANCE

Henry's Mexican Restaurant When Maria Rosa bought Henry’s Mexican Restaurant 26 years ago, she didn’t have the money to market or to change the signage or the iconic yellow paint job left by the previous owner. She kept the name, even after adding Salvadorian dishes to the menu, and despite the fact that no one named Henry worked there anymore. Back then, people came for the $3.99 combo meal and $3 breakfast burritos. They never advertised, and they didn’t need to, said Claudia Torres, Rosa’s daughter, who has worked there since the beginning. Henry’s remained a staple on Broadway, the only Salvadorian spot on the island at the time. But it wasn’t until Hurricane Ike hit in 2008 that it became a true local favorite. While most restaurants shut down, Henry’s was one of the first to reopen. It was the only Latin-inspired place operating in the aftermath, a welcome alternative to emergency-service burgers or the fast-food joints that managed to open. 18

Lines stretched down the block as people waited hours for affordable meals. Once they tried the food, they were hooked, Torres said. Word spread fast, especially among African American and Latino communities. Soon, the homemade pupusas, all-day breakfast, large combo plates, and jalapeño hot sauce had people returning again and again. Workers from nearby businesses began stopping in on lunch breaks, hungry for good food that reminded them of home. Henry’s gave back, donating food to wakes, charities, and community members in need. The restaurant also became a gathering place. Torres happily pushes tables together, greeting customers with a smile as she works alongside her daughter, niece, cousin, and longtime employees who feel like family. Regulars and former students return, bringing new families to share the food they remember. Even tourists seek it out at 2823 Broadway Avenue. Word of mouth keeps every table full, and, as Torres joked, their closest thing to marketing is the social media posts of people posing with the Lionel Messi mural outside. C U LTU RE C LASH TH E F O O D I S S UE

FEATURE: SOUL & SUSTENANCE

Soul 2 Soul Ouida Cook, the aptly named chef and owner of Soul 2 Soul, first learned to cook on summer visits to her grandma’s house in Mississippi, starting at just three years old. Her fourteen male cousins would hunt and gather from the land and garden, and Cook and her grandma would turn the yield into meals for the family. “Whatever they brought in, my grandmother and I had to shuck it, pick it, clean it, and pop it,” she said. Now, her island soul food restaurant exudes the same warm smells of home-cooked meals: cornbread, fried ribs, banana pudding, meatloaf, and catfish, all cooked the Mississippi way. Her family recipes set the restaurant apart, Cook said. Customers are also drawn to the warm, respectful atmosphere. She and her only employee, Dee Lemell, greet each diner and check in throughout the meal. The offer of a free margarita with every dine-in meal helps too. Most patrons are regulars who first heard about the spot from friends or family. Visitors sometimes stop by because Soul 2 Soul is the first full-service restaurant they see when exiting the causeway. It took time to build a loyal customer base. The restaurant has been on the island for more than eleven years, moving from Market Street to 5316 Broadway Avenue in 2022. The ten-minute drive from the old location deterred many, so Cook had to rebuild her clientele. “I struggled when I first opened because nobody knew who I was,” she said. But word spread, new customers became regulars, and business grew. Soul 2 Soul also caters to schools, charities, nonprofits, and government projects. Having experienced homelessness herself, Cook understands struggle and is grateful for community support. Today, she gives back by collecting food donations and serving meals to those in need, planning to continue supporting the island that continues to rally around her. Cook reminds us that food should nourish the soul and the community. Her message resonates loudly amongst the locals, and business continues to thrive. JA N UARY/ F E B R U A RY 2 0 26

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Participate in ArtWeek’s Art Drop! Create your own mini masterpiece and drop it for someone to ﬁnd around the island.

JAN. 19TH - JAN. 25TH

Scan the QR code or go to artweekgalveston.com for the latest schedule, new listings, and featured events.

Share in the joy, connect with your community, and let creativity spark everywhere you go!

Seven Days. Endless Art. One Vibrant Island. Immerse yourself in a celebration of creativity, culture, and connection in Galveston’s Cultural Arts District. This week-long event spans every corner of the arts—literary, culinary, musical, and visual—through captivating gallery exhibitions, hands-on workshops, street art tours, live performances, ﬂavorful experiences, and more. Featuring both paid and free events, ArtWeek sparks the artistic spirit that makes Galveston a true cultural gem.

Jan. 20th 1PM to 3PM Peanutbutter Warehouse | Free

Jan. 21st 10AM to 2PM Galveston County Museum | Free

Jan. 23rd 6PM to 9PM Hendley Market Lofts | $75 Per Guest

Becky’s Beach Wreaths – Join local Becky Prewitt to create a festive Mardi Gras wreath! Known for her beach and holiday-themed designs, Becky will guide you through this fun, hands-on activity. No fee.

Visit The Art of the Dot, a new exhibit of pointillism illustrations by John Rodak. The pieces were inspired by his travels around Texas and the world. Additionally, local history exhibits include Immigration Stories, Mardi Gras, and more.

ARTS Downtown GTX welcomes the award-winning West Bev cocktail team to Galveston Island. Enjoy inspired cocktail demonstrations with Barr Hill Spirits, followed by a Loft & Balcony Party with featured drinks, light bites, swag, and more.

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Coolture: Arts + Music

Art and culture start with the unabashed. Galveston is lucky to have so many varieties of artists, from musicians to painters and even chefs, each with their own perspective and flavor. Indulge in what your hot little sandbar has cooking this season. Eat well and support the arts.

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COOLTURE: ANNE LANE

FEATURED ARTIST: ANNE LANE Step into an Anne Lane painting and your senses don’t just wake up; they sit up straight, tug their napkins into their laps, and get ready to EAT. Lane, the Galveston artist who treats color like its own unruly ingredient, has built a world where paint behaves less like medium and more like flavor. Lane’s canvases thrum with appetite. Her produce radiates with a kind of charged presence that never feels still, even when it’s technically still life. Texture piles up like it’s got something to say. Her brushwork doesn’t politely sit on the surface; it heaves, swells, clings, and glows. What makes Lane’s paintings irresistible is the same pulse that drives her portraits and figurative work, a fascination with the human condition. She chases what makes us yearn. Her work doesn’t whisper “bon appétit.” It leans across the table, locks eyes, and asks what you’re hungry for. Spend a few moments with her paintings, and the room shifts. You taste color. You hear texture. You feel something deep and a little electric tugging at your ribs. Lane’s art proves that appetite isn’t just a biological need. It’s an emotional one. And she feeds it beautifully. Feed your soul at the Anne Lane Gallery located at 2111 Postoffice Street. Enjoy live music and community every Sunday from 2 PM - 7 PM.

Photo Taken by Mid the Pines Photography

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COO LTURE: CHE FS TO KNOW

CHEFS TO KNOW: MINDS SHAPING GALVESTON By Culture Clash Staff Galveston’s food scene is evolving in ways that feel both grounded and electric, and that momentum is driven by a handful of chefs who are redefining what it means to cook on the island. These are the innovators who blend technique with personality, who treat Gulf ingredients with reverence, and who believe that Galveston deserves cuisine that is thoughtful, ambitious, and beautifully crafted. From seafood stewards to Italian purists to culinary risk takers working inside boutique hotels, each chef brings something distinct to the table. Here are the chefs you should know as Galveston enters its next era of food culture. Executive Chef Chris Lopez BLVD Seafood Chef Chris Lopez is quietly shifting the expectations of coastal dining at BLVD Seafood. His food respects the Gulf without being boxed in by tradition. Lopez delivers clean, modern plates that highlight fresh catch with precision and restraint. Seared snapper, scallops with seasonal vegetables, and a rotating selection of small plates show his ability to balance creativity with accessibility. Lopez is one of the chefs proving that Galveston seafood can be contemporary, consistent, and far more nuanced than the typical beach town fare. Owner and Executive Chef Pina Ruggieri Trattoria La Vigna In a city dominated by Gulf seafood, Chef Pina’s work at Trattoria La Vigna offers something refreshingly different. She delivers rustic Italian dishes with remarkable attention to detail. House-made pastas, slow-simmered sauces, and traditional regional plates anchor the menu. Pina’s cooking captures the comfort and soul of authentic Italian cuisine while maintaining a refined touch. For diners seeking something beyond coastal classics, Trattoria La Vigna offers a warm, satisfying, and beautifully executed alternative that enriches Galveston’s culinary diversity. 24

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COOLTURE: CHEFS TO KNOW Executive Chef Matt Sweeney The Fancy at Hotel Lucine At The Fancy inside Hotel Lucine, Chef Matt Sweeney is leading one of the most exciting kitchens on the island. Their menu blends elegant technique with coastal Texas ingredients, creating dishes that feel fresh, intentional, and confident. Diners will find oysters with guajillo butter, beautifully prepared Gulf fish, handmade pastas, wagyu, and thoughtful vegetable sides. The Fancy delivers the rare balance of refinement without pretension, which has quickly positioned it as one of Galveston’s most important new dining destinations. Sweeney approaches Galveston not as a seasonal stop but as a place worthy of serious culinary vision. Owner and Executive Chef Edgardo “Rico” Caminos Riondo’s Ristorante Chef Rico is the creative force behind Riondo’s, one of the most elegant spots on Postoffice Street. His food blends Italian technique with Gulf ingredients, resulting in dishes that feel both comforting and elevated. Caminos excels at crafting handmade pastas, delicate seafood preparations, and hearty entrées like osso buco that carry depth without heaviness. His approach brings sophistication to downtown Galveston while keeping the focus on flavor and craftsmanship. Riondo’s has become a staple for diners who want a polished but welcoming Italian experience. JA N UARY/ F E B R U A RY 20 2 6

COO LTURE: THE KITCHEN

WHERE GALVESTON’S ARTISTS COME HOME Culture Clash's "The Kitchen" Season 1, 2 and 3 On It's Way By Jessica Safavimehr Culture Clash Magazine’s intimate live-music series, "The Kitchen," continues to bring the island’s most compelling artists into the most unexpected venue: our office kitchen. What began as a creative experiment has grown into one of Galveston’s most beloved ways to experience local music stripped down, unfiltered, and close enough to feel every note, creating a personal and memorable experience for viewers. In "The Kitchen", the vinyl floors act as the stage, with coffee and brews in the background, where musicians take over the coziest room in the building. No big production, no barriers, just raw, unplugged performances that capture the true spirit of the Gulf and feed our souls. It’s a vibe, a community moment, and a celebration of the island’s creative heartbeat.

Subscribe on YouTube and join us on Patreon for the whole experience, helping us grow and support Galveston's vibrant music scene.

Season One introduced memorable sets from Austin Gaston, Midnight Heron, Raa’ Tansiel, Robert Kuhn, Kevin Anthony, and more. Season Two expanded the energy with a fresh lineup featuring Benji Ramsell, Anna Clarke, Brien Day, Songs for Lila, Kai Derrick, Kerosene Stars, and Ladybird. Each artist offers something unique, inviting viewers to explore the rich diversity of Galveston’s music scene and feel inspired by its creativity. Season three will open the floor to artists of all kinds, offering even more to experience. While our YouTube 26

channel features a glimpse into every performance, full-length, extended cuts of each of "The Kitchen" sessions will be available exclusively on our Patreon, giving supporters a deeper, behind-the-scenes look at the music we love. Supporting these efforts helps strengthen Galveston's local artist community and makes viewers feel appreciated. Whether you’re discovering new talent or backing the artists who shape our island’s sound, "The Kitchen" invites you to share this series with friends and pull up a chair to stay awhile. C U LTU RE C LASH TH E F O O D I S S UE

COOLTURE: DRINK UP

JA N UARY/ F E B R U A RY 20 2 6

COO LTURE: PULSE CALENDAR

PULSE

JANUARY FEBRUARY EVENTS 2026

MONTHLY ARTWALK Jan 10 | 6 PM Downtown Entertainment District Enjoy an evening of art, culture, and gallery hopping as local artists showcase their work along The Strand. Admission: Free YAGA'S CHILI QUEST, BEERS & CHEERS Jan 16 - Jan 17| Time Varies Downtown Entertainment District Galveston's Yaga's Chili Quest & Beer Fest will have serious chili sampling, live music, a 5K fun run/walk, and more. Admission: Ticket Prices Vary GALVESTON MUSEUM WEEKEND Jan 23 - Jan 25 Various Locations Galveston Museum Weekend offers visitors the chance to explore 14 museums at free or discounted rates, making it the perfect opportunity to discover the stories behind this historic beach town. Admission: Ticket Prices Vary GALVESTON ISLAND COUNTRY MUSIC FEST Jan 24 | 6 PM - 10 PM Galveston Island Convention Center Headlining this year’s celebration are Dos Borrachos, known for their high-energy performances, the duo brings their blend of humor, honky-tonk, and Texas country. Admission: Ticket Prices Vary MARDI GRAS: LA DANSE FINALE Feb 17 | Immediately Following the Parade MarMo Plaza Following the Fat Tuesday Parade, the party starts inside MarMo, with live music from local musicians. Expect vendors, artist installations, and a small market. Admission: Free 28

Join the Crew to keep Galveston’s stories in print, support local artists, and get exclusive perks: • Behind-the-scenes content • Early access to our island’s stories • Member-only merch and more Scan the QR code to join today. Culture doesn’t survive on its own — people keep it alive. Dirty Third Coast Correspondent $5/month

Catrina Culture Clash $10/month

Live Like A Local $20/month

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COOLTURE: MARDI GRAS

PARTY GRAS COME PARTY WITH US THIS SEASON!

MARDI GRAS FREE PARADE SCHEDULE THE FUNKY UPTOWN UMBRELLA BRIGADE Friday, Feb 6 | 8:30 PM Downtown Entertainment District In memory of Mary Pregler The Funky Uptown Umbrella Brigade has been breaking World Records for having the most decorated umbrellas in a single parade since 2011. FREE ENTRY with a DECORATED Umbrella Entry available through all of the gates. PREPARTY by the Salute to Texas Stage at 21st & Mechanic. Optional Creative Contests: DAY-OF CATEGORY COMPETITION – Win Balcony Party tickets for the rest of the evening (21+)! Be the BEST in one of the following categories: Ocean Theme, Blast from the Past, Wildest Umbrella, Cartoon Theme, or Traditional Mardi Gras Theme. MUST REGISTER IN ADVANCE TO COMPETE! MYSTIC KREWE OF AQUARIUS PARADE Saturday, Feb 7 | 12 PM Downtown Entertainment District The Mystic Krewe of Aquarius is the second oldest Mardi Gras Social Organization since its revival in 1985. The 65 unit parade features 12 Aquarius double-decker floats, 15 marching bands, dance teams, and numerous other floats and walking units. Beginning at 57th and Seawall, the parade will head east towards 25th street, travel down 25th street and enter the Entertainment District. KREWE OF GAMBRINUS PARADE Saturday, Feb 7 | 7 PM Downtown Entertainment District As one of the two Galveston Super Parades, Krewe of Gambrinus launches 14 Huge Floats, and just as many marching bands, tossing over 600,000 beads and trinkets. Beginning at 57th and Seawall, the parade will head east towards 25th street, travel down 25th street and enter the Entertainment District.

JA N UARY/ F E B R U A RY 20 2026

KREWE D’ESPRIT ROSAIRE PARADE Saturday, Feb 14 | 11 AM Downtown Entertainment District Krewe d’Esprit Rosaire is the only Black Catholic Krewe located on the island. The Parade features many high stepping Marching Bands from Houston and surrounding area along with Drill Teams, ROTC groups, the Krewe Royalty, Committee Members, Church Organizations and many of the church members. Starts on 27th Street at Ave O, travels South to Seawall Blvd., turns West to 31st Street, turns North to Ave N, turns East and travels back to 27th Street. END (1.2 miles). KNIGHTS OF MOMUS GRAND NIGHT PARADE Saturday, Feb 14 | 6 PM Downtown Entertainment District Crowds grow large as Galveston’s oldest Krewe parades down 25th Street and around the Entertainment District. The Grand Night Parade features a magnificent fleet of colorful floats, marching bands from all over the state, dignitaries, and more! Beginning on Seawall, the Knights of Momus Grand Night Parade will head west towards travel 25th street, travel north down 25th and enter the Entertainment District. SHRINERS CHILDREN’S TEXAS & SUNSHINE KIDS PARADE Sunday, Feb 15 | 12 PM Downtown Entertainment District Bring the whole family for a day full of fun at Family Gras, presented by Moody National Bank! The Shriners Hospitals for Children-Galveston & Sunshine Kids Parade kicks off with festive floats, Shriners clowns, mini-cars, and hundreds of Sunshine Kids and their families tossing beads, candy, and more along Strand Street. KREWE OF BARKUS AND MEOUX PARADE Sunday, Feb 15 | 12 PM Downtown Entertainment District This beloved community parade encourages pets and their humans to dress in their Mardi Gras finest, with a costume contest from 12:15–1:00 PM. Expect dogs, cats, and some unexpected critters to strut along the route with festive floats, fun, and plenty of Mardi Gras spirit! 29

JANUARY 12 – 30, 2026

15TH ANNUAL GALVESTON RESTAURANT WEEK GALVESTON ISLAND’S VIBRANT FOOD SCENE COMES TO LIFE FOR THREE FULL WEEKS OF DELICIOUS DINING

PARTICIPATING RESTAURANTS WILL OFFER: -

TWO OR THREE-COURSE DINNERS PRICED $20 TO $60

TWO-COURSE LUNCHES PRICED $10 TO $30 AND/OR

BRUNCHES PRICED $10 – $40.

For more information go to .com

DINE OUT FOR CHARITY ENJOY UNIQUE DINING EXPERIENCES WHILE GIVING BACK TO THE ISLAND'S NONPROFITS, WITH FUNDS SUPPORTING VITAL LOCAL SERVICES. A BUILT-IN DONATION FROM EACH MEAL WILL AUTOMATICALLY BENEFIT LOCAL CHARITIES INCLUDING THE GALVESTON COUNTY FOOD BANK AND ST. VINCENT'S HOUSE. 30

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