Number 13 Prime Steak and Seafood

The story

Crafted with passion, served with love

A Name Rooted in Island History

Number 13 takes its name from the alias of brothers Pierre and Jean Lafitte—cunning figures who navigated the Mexican War of Independence as spies for Spain and revolutionaries for Mexico, all while making their mark on Galveston Island. That layered, swashbuckling history gives the restaurant its identity. Set on Offatts Bay within Pelican Rest Marina and surrounded by lush tropical foliage, the space was designed as a modern interpretation of what the Lafitte brothers might have called home: culturally rich pieces, luxurious details, and a balance of upscale dining and casual elegance that feels entirely native to the island.

Land, Sea, and Everything Between

The menu at this Galveston steakhouse is built around what the kitchen calls "soulful preparation, bold seasoning, and exquisite sauces." USDA Prime cuts anchor the grill section—from a 6 oz. filet to a 28 oz. 30-day dry-aged Cowboy Ribeye—while the wagyu program spans Japanese A5 New York strip, Australian Westholme Grade 10+, and Texas R.C. Ranch strip, with a Wagyu Flight offering four ounces of each. Seafood holds equal footing: Lobster Thermidor au gratin with gruyère, Brown Butter Seared Scallops, Slash & Burn Red Snapper grilled at 1,400°F, and an Alaskan Halibut topped with butter-poached jumbo crab meat. Starters like Fried Lobster Deviled Eggs with atomic sauce, Brown Butter Scallops over roasted leek velouté, and a Wagyu Bruschetta with shaved truffle on grilled sourdough signal the kitchen's ambition from the first course.

The raw bar—called The Amuse—brings together East Coast oysters, jumbo cocktail shrimp, lobster tail, Jonah Crab, smoked salmon rillettes, and tuna poke, available in petite or grand format. Broiled Gulf oysters arrive six at a time in preparations ranging from classic Rockefeller to spicy chili crisp. Premium Sturgeon Caviar is available throughout the menu, including as an enhancement to fresh oysters or the Wagyu Tartare.

Weekend Brunch on the Water

Saturday and Sunday brunch extends the same ambition to daytime dining. The Benedicts section alone tells the story: a King's Benedict with Alaskan King Crab and lobster finished with blackened lemon beurre blanc, a Crab Cake Benedict, and a Pork Belly Benedict glazed with bourbon maple syrup. For something more indulgent, the A5 & Egg Frites pairs four ounces of Japanese A5 wagyu with truffled-parmesan skinny fries and two sunny-side-up eggs. When weather permits, The Hideaway terrace offers open-air marina views alongside craft cocktails and cigars—a breezy counterpoint to the main dining room.

Recognition Worth Noting

The wine program earned a Wine Spectator Best of Award of Excellence in 2023, a distinction that reflects genuine depth and curation rather than a list assembled for appearances. Wine lockers are available for members, underscoring how seriously the cellar is taken. Together with sweeping marina views and genuine island hospitality, Number 13 makes a strong case for being Galveston's most complete fine dining destination—one where the steakhouse and seafood traditions reinforce rather than compete with each other.