CALF_News_October_November_2019

54 CALF News • October | November 2019 • www.calfnews.net By Nanette Smith Contributing Editor  CALF BEEF REVIEW Vargas Cut & Catch Galveston, Texas Where’s the Really Exceptional G alveston’s historic Postoffice Street art district is the backdrop for restauranteur Paco Vargas’ latest venture, Vargas Cut & Catch, open since November 2018. The restaurant is housed in the beautiful 1898 St. Ger- main Building. Vargas also owns the Island’s 23-year-old gem, Rudy & Paco Restaurant and Bar, also on Postoffice Street. With Rudy and Paco’s incredible popularity as an up-scale restaurant, Vargas figured the area could support one similar. So, he purchased commercial space across the street. The new Vargas restaurant is a five-year family dream to fruition, inspired by their family’s research, travels and love for the classic American steakhouse. The steakhouse’s name came at the suggestion of their architect that they use their last name and “Cut & Catch,” a play on surf and turf. Vargas’ daughter, Denise, and her two brothers run the restaurant from front to back; each has their own role, passion and strengths. ”My father is our boss, patriarch, mentor,” Denise says.“He’s wonderful and he pushes us to do better. “My father’s standard of excellence is being exceptional, being consistent and giving the best service while using the highest quality ingredients.” Rudy & Paco serves more seafood with Central and South American influence, reminiscent of their culture. Vargas Cut & Catch is more driven toward steak and enhanced by Latin flavors and spices. After a seven-month search, the Vargas’s decided to use the finest Midwest USDA Prime steaks, and their upper 2 percent and Wagyu cuts are sourced from Akaushi Heartbrand® Beef, Harwood, Texas. Located in Galveston, Vargas has access to some of the freshest sea- food available. The main dining room is warm and inviting, lined with lighted wine coolers. The Vargas family prides them- selves on their excellent selec- tion of wine and aggressive pricing to complement your meal. There is an intimate dining room off the main dining room and a view to the open chef ’s kitchen. Upon entering, we were welcomed by a light contemporary interior mixed with rich architectural detail. An exquisite lighted display case showed off fresh cuts of meat, seafood and vegetables of the day. Our waiter guided us through the menu like a personal tour guide. He informed us the sides were family style, meant to be shared, and all desserts are made inhouse by their Culinary Institute-trained pastry chef. We decided on a crab cake for an appetizer, and a 16-ounce ribeye and baked potato to share. A beautiful warm loaf of bread and creamy butter was placed on the table. I can still smell the wafts of fresh bread. Next came our crab cake topped with lump crabmeat and situated on an awesome roasted red pepper beurre blanc sauce. Every bite was filled with crabmeat deliciousness. Best crab cake ever! Next came our ribeye and baked potato. Our steak was cooked perfectly, tender and juicy. We enjoyed every bite! At Denise’s recommendation, we chose the Chocolate Bomb and coffee for dessert. A beautiful, gold-dusted chocolate dome arrived at the table over which Denise poured warm melted chocolate to break the dome. Ice cream and crunchy goodness erupted from inside; it was scrumptious! Our dinner, attention to detail and service was amazing. Whether you’re celebrating a special occasion, indulging in one of Vargas’s fresh and energetic specials or enjoying happy hour with friends, visit Postoffice Street and Vargas Cut & Catch. ”Vargas Cut & Catch is truly a family restaurant,” Denise says.“We like to welcome you like you’re in our home; come relax and enjoy.” I could feel her passion for her family, their history and now their future and, as I sat there, they made me feel just like…family. 