morning and I’m selling my beloved catfish restaurant in Boyd, TX.” -
February 28, 2008
I spent the two years
preceding this ad looking for an affordable space to purchase and open a
gumbo & seafood kitchen that would aspire to a higher standard of
quality. After finally locating Boyd on the map, I contacted the seller
and arranged to make the trip from Houston to check it out. Within a
day, the deal was complete. In June of 2008 gogo! did two mock service
events benefiting the Trinity Food Bank and quietly opened for business.
The quiet was short-lived and we have been putting the Rock in Rock
Island ever since.
Why not Boyd? Boyd happens
to be in the middle of a pretty decent demographic area and we figured
if we gave people enough reason to drive a bit they would make the trip.
So far so good. Our customers come from Boyd, Decatur, Saginaw, Eagle
Mountain Lake, Springtown, Azle and beyond.
Quality Ingredients. Quality
I cook from scratch and in small batches. I
personally tend to every batch of roux, make every batch of the gumbo
and all of the desserts. I use real butter and fry in trans fat free
oil. All shrimp are shell-on; no pre-shelled deveined shrimp are used.
Shrimp for baskets are hand-breaded. All chicken is white meat and
fresh, never frozen.
Although the salmon is not wild it is always fresh, never frozen. Mashed
potatoes are made from real potatoes. You get the idea. I have no
walk-in coolers or freezers and my entire stock is rotated several times
a week for the approximately 700 people we serve in five nights.
We don’t take them. gogo!
is first come first serve. Even our family and friends wait.
Boyd is dry. You like
bringing your own wine and beer and not getting gouged by a restaurant.
Everybody wins. We do not provide ice, buckets, or refrigeration for
your beverages so plan accordingly. We do have wine glasses but you are
welcome to bring your fancy, schmancy Reidl crystal if you like.