We recently connected with Heidi Garbo and have shared our conversation below.

Alright, Heidi thanks for taking the time to share your stories and insights with us today. Alright, so one thing we think people don’t talk about nearly enough is investments – either time or money. What’s one of the best or worst investments you’ve made and what did you learned from the experience?

The best investment was hiring people to do the jobs that I didn’t feel confident in such as a bookkeeper. This definitely helps keep thing in order when my first priority was the guest, not the books

Heidi, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

he Garbo’s name goes back to the East Coast, where three sisters learned to adore the local lobster shacks and the catch of the day. The ocean and sandy beach were their entire life and embodied memories that the sisters are happy to share with anyone dining at their restaurant. The eldest, Heidi Garbo, took those ties to the ocean wherever she roamed from Connecticut down to the Florida Keys where she opened up the famous Garbo’s Grill and met her husband, who somehow found a way to pull Heidi away from the ocean to the only land-locked home she’s ever lived in, Austin, Texas.

It didn’t take long for ocean itch to set in, and Heidi found herself daring to serve her favorite food from home, lobster rolls in Texas. East Coasters flocked looking for a bite of home, and many were introduced to lobster rolls for the first time, and Austin gobbled them up! Thanks to the overwhelming support of the Austin community, one truck opened, and another, and another until she opened up her first brick and mortar in the neighborhood of Wells Branch in North Austin. Heidi expanded her menu to feature more nostalgic cuisine from her home. It didn’t take long for her sisters, Sam and Hannah, to join Heidi in her new pursuits. Now, after five years in Austin, Heidi bravely expanded her restaurant….in 2020.

In 2019, Heidi felt that it was time to grow beyond her first cozy restaurant. She set her eyes on an old crab shack, turned beer pub, turned vacant off of Parmer and Mopac that was once Opal Divine’s. The building was desperate for a new tenant who could see its potential. She signed a 15-year contract and got to work, then, as fate would have it, COVID-19 hit.

Despite all of the naysayers and pessimism of 2020, Heidi never let go of her dream. It wasn’t an option. The Garbo girls and the Garbo’s team pivoted to to-go/curbside orders at their small brick and mortar as renovations got underway at the new location until it was time to move in October 2020. Throughout the pandemic, patrons continued to love and support Heidi’s dream until she finally opened her new 220 seat restaurant, private dining room, patio, and lounge in July of 2021.

Texas strong is now a badge of honor that these East Coasters are proud to wear. Together with you, they’ve weathered some vicious storms, including the winter storm of 2021. The unwavering support of the community, even though the toughest of times, is what Heidi is most grateful for.

We’ve created quite the lobster family. I’m so happy to be able to serve my favorite food to my favorite people. Thank you, Austin!

Can you share a story from your journey that illustrates your resilience?

In the very beginning of my restaurant career I doubted myself and thought hiring a chef from up north would be the key to success. We had a falling out and during a very busy shift and he walked out. I looked at my sister who was managing the front of house and I said “I only know how to cook everything on the food trucks”, so she said “That’s it then” and have been rolling like that ever since. It’s important that every dish is a collaborative effort and that everyone in the back is trained on how to cook it. I learned very quickly that to be a good manager, you have to know how to do everything in that kitchen top to bottom. My team now knows that if they need anything I am right by their side

Any stories or insights that might help us understand how you’ve built such a strong reputation?

My family has been in the lobster business for quite some time so I did have that going for me. However, I knew educating the guest was my responsibility. So I was out on the truck day in and day out and I was consistent. Didn’t matter if I was only showing up for a handful of people I would be there.

Contact Info:

• Website: garboslobsteratx.com
• Instagram: garbolobster
• Facebook: GarbosRestaurant
• Twitter: @lobsterrollatx
• Yelp: garbos lobster

Image Credits
@missanniebananie @brodycarmichael