The Classics: Christie’s Seafood & Steaks
Houston’s growing food scene is great for trying new things, but nothing compares to the nostalgia that comes from visiting an establishment with decades of history. And one restaurant in the Bayou City that’s a true testament to this is Christie’s Seafood & Steaks, whose white-and-blue, nautical-themed exterior brightens an otherwise drab stretch of Westheimer Road.
A Third-Generation Family Business
The old-school Gulf Coast seafood restaurant is a third-generation, family-owned business with a history that dates back to 1917. According to operator and general manager Maria Christie, when Greek immigrant Theodore Christie first came to America, his plan was to be a court interpreter in Manhattan, but at some point he got involved with hotel and restaurant management, which led to him meeting his wife, Eleftheria. After they got married, the two made the trek to Galveston, where much of his wife’s family lived.
From Galveston to Houston
At the time, Galveston was gaining traction as "the playground of the Southwest." Theodore decided to open a stand where he could sell fried fish sandwiches—anything for a buck—but he didn’t find Galveston to be the playground he expected. Around this time, he began to hear about a neighboring city that was being advertised as the next big thing: our very own Houston. Again, he and his wife followed the crowd, though Theodore wasn’t quite ready to give up his fried fish sandwich business, which had gained a good amount of popularity.
The Birth of Christie’s
In 1934, Theodore found a property on South Main Street across from what is now St. Luke’s Medical Center, and built a restaurant with three dining rooms. Thanks to the following he earned in Galveston, the property was packed from day one, which prompted him to open three more locations on Bellaire Boulevard, South Post Oak, and another on Main Street.
The Christie’s Legacy
Christie’s Seafood & Steaks has been around for over 100 years.
The Christie Family’s Connection
Despite Maria’s last name, her family surprisingly isn’t related to Theodore at all. Maria’s father, James Priovolos, was also from Greece, but didn’t come to America until 1955. He worked at a café, but it wasn’t working well for him, so the man who sold coffee there told him to talk to "old man Christie." With a family to feed, he knew he had no choice but to listen to this advice.
A Family Affair
And of course, once her father took over the business, it became a family affair. Maria says she has technically been working at the restaurant since she was a little girl—it’s quite literally her life. "Anyone that has a family business knows there’s no such thing as having time off," Maria says. "Everyone works in the family business." Now, she and her brothers, George and Terry, work together to maintain the business—one brother runs the catering and the other serves as the kitchen manager. Her sister Roula, who you all may know as a radio host on 104.1, helps out every once in a while, along with their other sibling Kathy. Their mother, Alexandra, is the owner, a position she took on when Maria’s dad died in 2013.
Staying Relevant
With this much history and so many decades in business, how does an establishment stay relevant and endure? Maria says the craziest thing to think about is the fact that the restaurant has now survived two pandemics: the Spanish Flu in 1918 and COVID-19 in 2020. The common denominator for the restaurant’s success all boils down to its loyal following.
The Quality of the Food
The quality of the restaurant’s food also plays a factor in its success. Maria says that they only buy a limited amount of seafood, so when things run out, that’s it. And although you might not find an exact replica menu from decades ago, some staples have remained since Theodore’s Galveston days, like the famous fish sandwich.
The Famous Fried Shrimp
The fried shrimp is a fan favorite at Christie’s. Folks also flock here for the fried shrimp, the Greek village salad—which is served authentically, so no, there is no lettuce—and the crispy crab balls. The restaurant serves daily catch like Gulf snapper fillet, rainbow trout, a whole bronzini, a stuffed snapper fillet, and tilapia. The "Steaks" part of the name refers to the menu’s rib eyes and strip sirloins.
The Future of Christie’s
Since Christie’s has such a longstanding history in the city, Maria says she has done everything to make sure the restaurant is keeping up with the times, whether that’s updating the point-of-sale system or adding new cocktails to the menu. Maria recommends the Mastiha Picante, which consists of Skinos Mastiha—a Greek liqueur—mint, lime, lemonade, soda, and a dash of Tabasco.
Conclusion
But no matter what the future brings, Maria says Christie’s goal is to keep making people happy while ensuring that the restaurant’s history stays alive. "There’s no place like Christie’s," Maria says.
Frequently Asked Questions
Q: How does an establishment like Christie’s stay relevant and endure for so long?
A: The common denominator for the restaurant’s success all boils down to its loyal following.
Q: What is the secret to the restaurant’s success?
A: The quality of the food and the restaurant’s commitment to keeping up with the times.
Q: What is the most popular item on the menu?
A: The fried shrimp is a fan favorite.
Q: How does the restaurant stay in touch with its history?
A: The restaurant has kept many of its original menu items and decor, and the staff is always happy to share stories about the restaurant’s history with customers.
