New Braunfels | July 2022

SAVOR THE CATCH OF THE DAY McAdoo’s Seafood Co. oers customers a taste of the sea in the heart of New Braunfels. From oysters to ounder, the menu mixes Cajun avors with classic staples.

Oysters on the half shell are delivered fresh daily and can be served raw or grilled. $15-$29 depending on


weight and preparation

Becky Wiggins (fourth from right) and Scott Rouhselang (sixth from left) work with their sta at McAdoo’s.



McAdoo’s Seafood Co. Historic post oce houses upscale restaurant

Seafood Fondoo is one of the most popular menu items. It includes shrimp, crawsh, spinach and mushrooms in a jack cheese cream sauce. $19

I n May 2009, Pat and Becky Wiggins trans- formed the former New Braunfels Post Oce, located at 196 N. Castell Ave., into McAdoo’s Seafood Co. The building was originally built in 1915 and served as the city’s post oce until 1985, according to the Texas Historical Commission. It sat vacant for nearly 25 years before the Wigginses remodeled it and opened their restaurant. “We weren’t really sure what we were going to do with the building at the beginning,” Becky Wiggins said. “We thought [an] event space or oces. And then as time kind of went by we just decided it really needed to be a restaurant.” In the process of renovating the building, she said it was important to their team to highlight the history of the facility and the role it played in the city. Experts at the Sophienburg Museum & Archives provided copies of old photos and plans of the building, and Becky and her team found the original blueprints in the basement, all of which have been incorporated into the decor at the restaurant. A set of original, heavy wood doors were also found and returned to their position as the front doors. “This has been such a fun town to live in because people truly care about history here. They care about their family history, about the history BY LAUREN CANTERBERRY

of this town,” she said. When thinking about what type of food to oer, Becky said she and her husband chose to make the place into an upscale seafood restaurant. “We wanted to have seafood because there wasn’t seafood here,” she said. “There was like fried catsh and the typical things, but there wasn’t a high-end seafood.” Among the eatery’s best sellers are fresh oysters sourced from around the country, seafood fondue and creole specialties, Director of Operations Scott Rouhselang said. Rouhselang also manages the Wiggins’ second restaurant, La Cosecha, and Becky said the team hopes to open another eatery in the future. For Becky, part of what sets McAdoo’s apart is the abundant space in the restaurant that is often used for events and celebrations. In addition to the dining room, McAdoo’s also oers a banquet room and a courtyard capable of accommodating 40 or 80 guests, respectively. Serving guests a memorable meal in a beautiful setting makes the restaurant unique, she said. “People say, ‘I came here with my grandmother, and we used to get our mail,’ or, ‘You know, I remem- ber my mailbox used to be right over here,’” she said. “And I just think that’s super special. It makes me proud to be part of that.”


McAdoo’s o ers po’boy sandwiches

during the lunch service that can be lled with fried shrimp, catsh,

crawsh or oysters. $17


McAdoo’s Seafood Co. 196 N. Castell Ave., New Braunfels 830-629-3474 Hours: Sun.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m.






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