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“Should Have Heeded the Omens”
Review of Bernardo's

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Ranked #126 of 319 Restaurants in Galveston
Price range: $21 - $30
Cuisines: Italian, Seafood, Steakhouse
More restaurant details
Restaurant details
Dining options: Breakfast, Reservations
Dining style: Casual Elegant
Cross street: 21st Street
Reviewed August 21, 2007

Bernardo's is the on-site restaurant at the historic Galvez Hotel. My brunch club from Houston had made two attempts to get here but was thwarted at every chance. I should have taken this as an omen but the opportunity presented itself once again this past weekend when my husband and I spent a romantic getaway in Galveston. We made reservations for their Sunday Champagne Brunch. Reservations are highly recommended because they are very popular; however, I was very disappointed with the food. They had mostly hors d'ouevres, including boiled shrimp. The soup section included gumbo and Tuscan onion soup. Surprisingly, there were NO vegetable selections. Other offerings included a carving station consisting of ham and prime rib, an omelet and waffle station, a paltry selection of
entrees, and what they referred to as "a room full of desserts" which turned out to be a table of dessert samplers and sundae station in a different dining room. Overall, the food was not very tasty at all. Even the prime rib was disappointing, tender but tasteless. The only choices I enjoyed were the ham, boiled shrimp, Tuscan soup, muffins, cheese blintz, and chocolate mousse sampler. Some of the items I did not enjoy were the risotto, a goulash-type dish, the fish, gumbo, apple tart, a few of the hor d'ouevres and the prime rib. I really disliked their lack of vegetables. Except for the muffin & blintz, I didn't try the breakfast offerings but besides the waffles and omelets they only had fruit, muffins, croissants, bacon & sausage. The bottomless champagne was a very nice touch and the atmosphere elegant with piano entertainment. The cost of the brunch per person is $25. I gave it a two rating because of the food. The service was great and the ambience first-class. They just need to rethink their culinary staff.

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