Page 66 - July2017

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JULY 2017
location, for which a certain caveat would need to be met.
“I wanted Becky for a landlord,” she says, referring to Becky
Major, property manager of the building at 22
and Market, co-
owner of The Proletariat, and overall champion for Galveston’s
art scene. “I waited for this space for almost two years,” says
For the interior, she was also determined to have an upper
level. “This is what we built first,” Margaret laughs, indicating
the cozy upstairs loft above the kitchen that provides a softly
lit, intimate second floor space, with a never-before-seen view
of ornate historic columns that run floor-to-ceiling. They were
part of the original building and have been restored and hand-
painted by Patrick.
Down below, another small dining area welcomes guests and
beckons them to the counter with the old-world feel of dark
wood, massive mirrors, and natural light pouring in from the
picture windows along the shop’s façade.
Cumulatively, all of the details and the textures and the
deliberateness with which they were placed and assembled,
produce an atmosphere that reflect the name that they were
given, despite its second-choice status.
Approximately every thirty days, the moon completes a lunar
cycle, as indicated by certain phases. These can be visibly noted
by the shape of the moon as its reflective light revolves from a
tiny silver sliver to a brilliant orb. Much hoopla surrounds new
moons, as they usher in a new and vibrant energy to the planet,
and even more so full moons, which happen approximately
halfway through the lunar cycle and often indicate the deepest,
most introspective of meanings to stargazers.
The last quarter moon is also referred to as the old moon. In
essence, the time of the old moon is a restorative time, a time
of refreshment. It is a time to rid one’s life of negativity and
focus thoughts towards only the good, a time to take stock of
the phase that has passed and set intentions for the next stage
of goals.
Old Moon Deli & Pies is the personification of this renewal,
with a simple yet delicious menu served within the coziest of
confines. It is a place to be refreshed, to fill the belly and power
up, or to find inspiration for the rest of the day. It is the place
to find the peace of mind and the piece of pie to help face the
world anew.
move to Galveston, but he didn’t even hesitate.”
“I toured with a band for twenty years,” says Patrick. “I was
burnt out, plus I wanted to eat something good every day,”
he laughs, “not the food you’re forced to eat when you’re on
the road. Margaret always wanted to open the shop here in
Galveston, and this had always been my get-away place, I had
always wanted to end up here. She was at a place where she
needed to shift her paradigm, and I realized that I was too.”
Patrick’s unflinching willingness to participate was not only
born from good timing and a good location, however, but also a
faith and confidence in Margaret’s vision from the beginning.
A gifted musician herself, Margaret was hired by a backing
band for a tour in England. “I fell in love with the old pubs
there, some of them have been there since the 1600s. One
especially called Coventry—I didn’t want to leave.”
“She called me and she said, ‘this is what I want the shop
to look like,” Patrick remembers. “I never saw it myself, but
[Margaret] had this super clear vision of what she wanted.”
“I wanted a sandwich shop with a pub feel, somewhere you
can hang out and feel good, or a place where you can just hide
and eat pie and drink coffee if you want to,” Margaret explains.
“We wanted it quirky, but not junk,” adds Patrick, a look they
flawlessly achieved by way of crimson brocade wallpaper and
gilded frames with historic photographs, accentuated by the
occasional portrait of a regally attired dog or cat.
Additionally, Margaret’s vision for the deli was as logistically
sound as it was artistic. She knew she wanted it to be located in
Galveston, and started as early as 2011 looking for the perfect
Clockwise left to right: Stairway to top floor, view of main dining
room from above, section of upstairs dining area.
Photos by Kimber Fountain