DINING FEATURE
BY SUMAIYA MALIK
SIGNATURE LOBSTER ROLLS In addition to regular sized rolls, customers can order a lobster sampler with three rolls for $35.
Connecticut roll includes warm butter-poached lobster inside a toasted bun from Slow Dough Co.
Hatch chili roll is a seasonal avor and has hatch chili butter poured over the lobster with cotija cheese, fried tortilla strips and cilantro.
Maine roll is cold with mayo celery seasoning and lettuce.
Garbo’s uses live lobster own in from Maine and Connecticut for some dishes.
The menu also includes burgers and fries.
Owner Heidi Garbo (left) gives credit to her sisters Hannah (right) and Samantha for helping her run Garbo’s seafood restaurant.
MENU HIGHLIGHTS
PHOTOS BY SUMAIYA MALIK COMMUNITY IMPACT
Garbo’s 12709 N. MoPac, Austin 512-387-1328 www.garboslobsteratx.com Hours: Tue.-Thu. 11 a.m.-9 p.m., Fri. 11 a.m.-10 p.m., Sat. 10 a.m.-10 p.m., Sun. 10 a.m.-9 p.m. and is served with butter and lemon • Key lime pie: Key lime custard with a graham cracker crust • Flourless chocolate torte: a chocolate cake with whip cream and toasted almonds • Mini Lobster roll ights: includes three mini lobster rolls • Live lobster dishes: comes with a side
Garbo’s Restaurant serves fresh Maine lobster rolls, twist on Texas tacos W hen Heidi Garbo moved to Austin for her hus- band’s work in 2013, she In May 2021, Garbo relocated to north of Parmer Lane in Northwest
the more traditional Texas tacos. Instead of rolling the lobster in a tortilla, Garbo uses a signature soft roll, slicing it halfway down the top length and lling it in with lobster. The Maine rolls are served cold, and the Connecticut and the hatch chili rolls are served warm. “Nothing is easy. You really have to work hard,” Garbo said. The COVID-19 pandemic was a challenge. Garbo had to furlough employees, and her sisters helped her run the restaurant, while her son helped in the kitchen. Garbo also owns two food trucks and a trailer that operate in the city, and an additional new location is expected to open in downtown in December, she said.
Austin. Using recipes she grew up eating at home, the 200-seat restaurant serves freshly imported lobsters from Maine and Connecti- cut and goes through 2,500 pounds of lobster per week. “We’re trying to make New England accessible to the people in Texas,” Garbo said. Garbo’s calamari is freshly caught in Point Judith, Rhode Island, and the clams for the clam chowder are from New England. The restaurant also serves Con- nor’s soft-serve ice cream, named after her 14-year-old son. Garbo’s biggest sellers are the lobster rolls, an Austin twist on
had experience running her own seafood truck in Key West and a lifelong association with the lobster industry in Connecticut through her dad’s lobster business. With encouragement from her dad, who cold-shipped her 25 pounds of fresh Maine lobster, Garbo set up a lobster roll stand at the Google o ce that sold out within the hour. Following her success at the Google o ce, she started a food truck in Austin that eventually led to a 45-seat restaurant in Wells Branch, which she operated for several years.
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NORTHWEST AUSTIN EDITION • OCTOBER 2022
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