DINING FEATURE
BY HUNTER TERRELL
LUNCH COMBOS
Salmon entree with the vegetable of the day ($19.95)
The wedge salad comes with iceberg lettuce, tomatoes, bacon, bleu cheese and ranch dressing ($7.95)
HUNTER TERRELL COMMUNITY IMPACT NEWSPAPER
Fried jumbo shrimp with a side of jambalaya and seafood gumbo ($15.95)
HUNTER TERRELL COMMUNITY IMPACT NEWSPAPER
All entrees are served with a choice of dirty rice, jambalaya, white rice, chef’s potatoes or the vegetable of the day.
Shuler and Denise Page have managed Gumbo’s on the Square since 2012. (Courtesy Denise Page)
HUNTER TERRELL COMMUNITY IMPACT NEWSPAPER
WHAT IS GUMBO? Louisiana’s spin on a classic stew. Usually made with:
Gumbo’s on the Square Locally owned restaurant brings the bayou to downtown Georgetown G umbo’s on the Square has been serving the rich avors of Louisiana to the Food for 28 years and went on to be a vice president at The Texas Restaurant Association. While ensure that many of the original core practices and steps of service that have been lost in the past few years are reinstilled.”
or other proteins
Shellsh Sausage
Chicken
Austin area for 28 years—although its name, location and ownership have changed during that time. Michael and Yoli Amr opened the original Gumbo’s location in May 1994 in a strip mall that, at the time, was in a rural area of North Austin. The couple was raised just outside of Baton Rouge, and the Amrs created most of the recipes that are still featured on today’s menu. After several years of success, the Amrs decided to move the restaurant to Round Rock, and in May 1999, Fired Up Inc. acquired Gumbo’s—A Louisiana Style Café from St. Gumbeaux, Inc. Then in April 2005, Shuler and Denise Page purchased the Round Rock location, where they remained for seven years. “Shuler’s career has always been in the food service industry,” Denise said. “His knowledge and love for the food industry led him to take an oer of purchasing one of the Gumbo’s Louisiana Style Café concepts that were in opera- tion in 2005. We chose the Round Rock location, as that’s where it all began.” Prior to Gumbo’s, Shuler was a senior vice president at Sysco
Denise’s background is in the political arena, she later joined Shuler and learned the ins and outs of the restaurant business. In April 2012, the Pages decided to not renew their lease in Round Rock and instead wanted to move to a larger location where they would have greater catering capabilities, a private party room, a bar and a larger dining room. “When we discovered there was an opportunity to be on the Square, we knew the space would really t the bill,” Denise said. “We had a very strong customer base in Georgetown and wanted to be closer to them.” The renamed restaurant—Gum- bo’s on the Square—has been located inside the Old Masonic Lodge since April 2012. In December 2021, the Pages became the sole owners of Gum- bo’s. Now in 2022, Denise hopes all their hard work continues to yield positive results. “After surviving a massive re-grouping after the pandemic, and more recently, nally able to sta an amazing leadership team, we are looking forward to giving the core duties over to each of our leaders,” Denise said. “We want to
With stang eorts continuing to ramp up, Denise said she hopes her team can take the restaurant to the next level by rolling out catering menus as well as bringing out the business’s food truck, which has been in storage since the pandemic. In just the last four months, the Pages acquired a larger space on the third oor of the building, where they plan to host many more community events. “We are very fortunate to have this opportunity and to have the ongoing support from the city,” Denise said. Gumbo’s on the Square oers a Louisiana-inspired lunch and dinner menu seven days a week as well as brunch on the weekends. There are also happy hour specials and live music throughout the week. “Surprising to our guests, our beef tenderloin is our No. 1 seller, followed by our salmon and our sh of the day,” Denise said. “Our menu changes quite frequently, always leaving the core recipes and menu the same but as chefs change, they bring their own dishes and favorites.”
Okra
Celery
Bell pepper and onions
Spices
All ingredients are submerged in a thick broth or “roux” and topped with rice.
Gumbo topped with rice
COURTESY GUMBO'S ON THE SQUARE
Gumbo’s on the Square 701 S. Main St., Georgetown 512-943-4214 www.gumbosnorth.com Hours: Mon.-Thu., Sun. 11 a.m.-9 p.m.; Fri.-Sat. 11 a.m.-10 p.m.
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GEORGETOWN EDITION • JUNE 2022
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