Start
The New Year With Rudy & Paco
Written By Marsha
Wilson Rappaport
If
2008 was the worst year ever for us, then I ask you to
consider that 2009 was a close runner up. It was the year
of NOT ENOUGH.
*You
house is more damaged that you thought – NOT ENOUGH
INSURANCE.
*Your
business has fallen off and it keeps raining – NOT
ENOUGH BUSINESS.
*Your
bank account is empty because of the endless disruptions
– NOT ENOUGH MONEY.
SO
LET’S GREET 2010!
Here’s where I’m starting. Those of you, like
me, who played “Survivor Galveston Island”
by coming back right after the storm, know that the intrepid
crew of “The Parrot” did not miss an issue.
Moreover, the continuous star of many of my stories was
Paco Vargas who literally inspired me to keep going. I
would be having a bad day and I’d just drive by
21st and Postoffice Street to watch him waving his arms
and yelling into his cell phone while saving his business.
 Oh
and save it he did! RUDY AND PACO alive, well and serving
all of the old favorites that have kept us going.
“We’re
back better than ever”, said a smiling Rudy Vargas.
I
know that RUDY AND PACO is Galveston’s spot for
“power lunch”, yet I dropped in, pulled off
my fuzzy winter hat and hoped to “blend in”
despite a bad hair day. My first request was: “bring
me the black bean soup!!!”
 It
arrived hot, perfectly spiced and topped with that extra
little dollop of sour cream that I adored. The lunch crowd
was filled with the “see and be seen” including
Frost Bank President Emeritus Andy Odom, Vandy Anderson
up and about after his operation and Joe Jaworski deep
in conversation about the future of Galveston.
All
of the special wine vaults have been rebuilt with rich
deep hard woods, and the airy skylight designed ceilings
create a feeling of added space, despite the wall –to-wall
customers.
I
was tempted for my next course to indulge in my traditional
old favs. I lusted for Alcachofa a la Basil – a
super rich ravioli dish stuffed with ricotta-cheese, topped
with fresh artichoke hearts and sun dried tomatoes in
a basil cream sauce. My other old friend, Ropa Vieja beckoned,
with its tender shredded beef, sautéed with onions,
tomatoes, bell peppers, and garlic served with black beans
and rice.
 However,
in honor of the New Year, I started anew with Kobi Beef
Sliders. Trust me; these are not the sliders you buy in
a fast, food joint. The beef in these rich meaty treats
melt in your mouth. The bun features a bakery fresh center
topped with a crisp, lightly toasted crust. The caramelized
onions and cilantro cream sauce create a complex combination
of sweet and savory that makes every bite a delight. It
was a serious upgrade on my usual lunch fare.
Those
who know Rudy and Paco’s know that it has excelled
in Galveston ever since it was opened. The consistency
of the food and the superb service put it on the vanguard
of Galveston’s growing reputation as a top flight
culinary destination. It’s a great way to celebrate
the start of new era for Galveston Island in 2010.
Happy
New Year Galveston!
Rudy
& Paco is located at 2028 Post office Street on Galveston
Island. Call 409-762-3696 or make online reservations.
At http://www.galveston.com/rudyandpaco/. They are open
for lunch from Monday – Friday: 11 am – 2pm.,
Dinner from Monday – Saturday 5 pm – 10 pm
Marsha
Wilson Rappaport is a local author and free lance writer
who fully understands how good the food on Galveston Island
is after a few days in Houston. (Love Ya Houston –
but we’re really good!!)
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