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    ride the wave

    Fresh new Galleria seafood restaurant opens with surf-inspired, midcentury modern vibe

    Eric Sandler
    Sep 12, 2023 | 2:12 pm

    Galleria-area diners have a fresh new option for seafood. Balboa Surf Club has opened for lunch and dinner daily.

    Balbao Surf Club exterior

    Courtesy of Western Addition

    Balbao Surf Club is now open for lunch and dinner.

    Located in the former Masraff’s space at 1753 Post Oak Blvd., Balboa Surf Club is the latest concept from Western Addition, the Dallas-based hospitality group behind il Bracco, the Italian restaurant that is also located in the Post Oak Plaza shopping center. Western Addition vice president of design Mary Lucille Quick teamed up with Texas-based firm the Michael Hsu Office of Architecture to transform the 7,200-square-foot space.

    Like il Bracco, Balboa Surf Club has a midcentury modern design that uses port windows and skylights to add natural light to the dining room. It also takes some inspiration from Brazilian brutalist design for its dramatic entryway and surf bungalows with its plant life throughout the space, according to press materials.

    A 1,200-square-foot patio features a concrete fire pit and a 60-foot fountain. Artwork comes from the personal collection of Mary Lucille Quick and her husband, Western Addition president and CEO Robert Quick.

    Turning to the menu, Balboa serves a menu of classic American seafood with a few global touches. Meals begin with dishes such as seafood cocktail, shrimp cocktail, or fried oysters. From there, diners may opt for sushi rolls — including a decadent king crab hand roll — or salads including a wedge, endive, or a Louie with shrimp and crab.

    Entree selections start with seafood options such as a crab cake, grilled scallops, miso salmon, and grilled halibut. Non-seafood lovers will find a ribeye, a filet, and roasted chicken. Lunch features more entree-style salads as well as a cheeseburger and a fried grouper sandwich.

    "We're dedicated to quality, freshness and attention to detail," COO Matt Gotlieb said in a statement. "Sushi rice is prepared fresh every 45 minutes, tortillas are made in house and then fried into tostadas to be served warm alongside made-to-order guacamole. Our burgers are a labor of love. Everything from the freshly baked bun, to the meat ground for service that day, even the cut size of the lettuce, freshness of the tomato, and thickness of the cheese has to be consistent for the perfect bite, every time."

    Since it opened last year, il Bracco has been a hit, earning a CultureMap Tastemaker Award nomination for Best New Restaurant. By applying the Western Addition formula to seafood, Balboa seems poised to follow in its footsteps.

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    ADD TO CART

    H-E-B names 3 innovative Houston food companies among 'Texas Best'

    Brandon Watson
    Sep 18, 2026 | 4:00 pm
    H-E-B Quest for Texas Best Hive Food Co.
    Photo courtesy of H-E-B
    Hive Food Co. is known for its infused honey.

    After months of pouring over video submissions, H-E-B is entering the final leg of its annual grocery games. The San Antonio-based supermarket chain has narrowed down the finalists for its annual Quest for Texas Best competition, including three from Houston.

    Ten innovative Texas entrepreneurs were chosen from a record-breaking 978 entries representing more than 500 companies spread across the Lone Star State.

    Now in its 13th year, the contest asks Texas small businesses to put their best foot forward for the chance to win a combined $100,000 in cash prizes and the opportunity to be stocked on H-E-B shelves. Since the competition's beginning, the grocer has discovered more than 1,000 unique products, many of which have become literal household names.

    “Quest for Texas Best is more than a competition; it is a launchpad for Texas entrepreneurs,” said James Harris, senior director of diversity & inclusion and supplier diversity for H‑E‑B, in a release. “H‑E‑B began as a small business, and we know firsthand how powerful the right opportunity can be.”

    This year, the San Antonio and Houston regions were at the head of the pack with three finalist nods each. But the entrepreneurs hailed from all over the state — from border town Roma to Fort Worth suburb Haltom City. The top 10 hopefuls include:

    • Boerne — Coley’s Foods Inc., a frozen cookie dough company
    • Floresville — Dean & Peeler Meats, a beef producer known for its smoked Gouda sausage and Angus tallow
    • San Antonio — WFN Foods, maker of heat-and-serve taco fillings like beef barbacoa, pork carnitas, and carne guisada
    • Roma — In Your Smokin' Face, a spice company specializing in bold chile piquín and carne asada blends
    • Haltom City — Sol Dias, a gourmet paleta and Mexican ice cream company
    • Glenn Heights — Uncle Marc’s, a manufacturer of barbecue seasonings, rubs, and sauces
    • Houston — Doggie Express, a small-batch maker of decorated treats for canine celebrations
    • Houston — Big Bayou Cocktail Sauce, a saucy supplier branching out to Bloody Mary and margarita mixes
    • Houston — Hive Food Co., beekeepers known for gourmet infused honey
    • Bastrop — La Fregona, creators of a chile sauce for elotes and esquites

    The final contenders will pitch their products on October 8 at H-E-B's headquarters in San Antonio, where judges will determine the top four winning products and award $50,000 to the Grand Prize winner and the "Texas Best" title — an honor that guarantees placement on H-E-B store shelves.

    The first-place winner will receive $25,000, the second-place winner will receive $15,000, and the third-place winner will receive $10,000.

    Since 2014, H-E-B has handed out nearly $2.75 million in prize money to Texas entrepreneurs. But Quest for Texas Best isn’t just about capital: the winners receive marketing, mentoring, and supplemental support to grow their brands. Fifty-five Texas small businesses that took part in the contest have achieved $1 million in sales and earned a commemorative H-E-B Million Dollar Club belt buckle.

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