The Rockport-Fulton Chamber of Commerce (RFCC) Bay Blazers and staff were joined by guests recently to celebrate a ribbon cutting for SR Boil House, located at 415 S. Austin Street.
In the midst of a pandemic SR Boil House was born. Owner Augie Garcia took a leap of faith and opened his own restaurant in downtown Rockport. The family-owned business spawned from a cook-off team “Sack Religious”, a quintessential American story. Prior to the pandemic, the team had cooked in crawfish competitions across Texas. It led to a base of clientele that really loved the Mexican/Cajun take on their boiled seafood. When not in competition, the Sack Religious boiling team would set up, sell crawfish, and their signature gumbo for festivals and local charity events. Then the pandemic hit, and there were no bars or festivals to cook for. The father and son team of Augie and Diego Garcia then began cooking in their front yard under a pop-up tent and posting it on Facebook. Soon folks were waiting in line to get their share. Other family members began to take part, and a small business was formed. Thoughts of opening a restaurant were being contemplated, so they decided to make it a reality. The family came up with a sample menu and customized dishes that had Cajun flare, plus a Mexican heritage touch.
The family began searching for a location for the Boil House. After initially settling on using a food truck, they decided on a location in downtown Rockport called the Austin Street Station, a location which had been vacant for years. Securing the perfect spot to begin this dream, the family began working around the clock to get the SR Boil House ready for a soft opening on July 4th. After much dedication and labor, they got it done in less than three months.
The family, having never been in the restaurant industry, had a lot to learn. They began as a counter service, but found their customers wanted more attention, so they transitioned to a wait staff. With most family members working a second job, the restaurant was only open a few days out of the week.
Customers often ask, “How are things doing since COVID?”
In response, Owner A. Garcia’s common response is, “We don’t know any different, we were ‘born’ in COVID.”
Since July, they have added more staff and made changes to the business model. Still a new up and coming restaurant, they aim to provide the ultimate satisfaction to their customers.
“There is always a blessing to the worst situations,” said Owner A. Garcia.
Hours of operation are Wednesday from 5 - 9 p.m., Friday from 4 - 9 p.m., Saturday from 12 -10 p.m., and Sunday from 4-7 p.m.
For more information, visit www.srboilhouse.com or call 361-450-5050.