Sandy McGee

From Snack Shack to Morton Street Icon

Sandy McGee, Restaurateur and Owner of Sandy McGee’s Restaurant & Bar, serves up tasty tales and delicious insights on what it’s like to feed Fort Bend. From in-home catering to a little house in Rosenberg to a remodeled restaurant mecca in Historic Downtown Richmond, Sandy has seen it all and still has more cooking up for us to look forward to. Talking points include the highs and lows of the restaurant business, her family and their involvement in Sandy McGee’s, and the infamous broccoli cheese soup that inspires daily lunch lines of hungry patrons.  

Timecoded Guide: 

[00:00] Podcast begins 

[04:26] Social worker & stay-at-home mom turns caterer & restaurateur  

[14:05] Finding the little house in Rosenberg that started it all for Sandy McGee’s 

[19:47] How Sandy got to Morton Street & how Morton Street got ready for Sandy 

[26:25] Sandy in Sugar Land: tough times, rough landings, & returning to Richmond 

[33:46] Future of Sandy’s with Payton at the bar  

[43:57] Where you can find Sandy McGee’s & catch up on what’s cooking  

How did you decide to open a restaurant?  

Opening a restaurant wasn’t originally in the cards for Sandy, who began her career as a social worker. After having her first child, Sandy struggled between returning to her career and focusing on child rearing, opting instead to start a catering business out of her home. Sandy has loved cooking all her life, and when the opportunity became available to open a location to serve her food and operate her catering business, Sandy McGee’s was born, Since opening in 1986, Sandy McGee’s has moved to Historic Downtown Richmond and serves lunch and dinner daily.   

“That is who Sandy McGee is. I always figure it out. I’m confident. I’m creative with ways to make money and I have perseverance, style. I just make everything work. So, the one thing that I was really good at was cooking and entertaining. You can ask friends of mine that are in this community, they would just always say, Sandy McGee is cooking tonight, don’t eat all day.” 

Your son, Payton, has gotten involved in the restaurant. How has that been?  

Sandy’s son, Payton, returned to Richmond in 2020 with a passion for food, an interest in bars, and a desire to make Sandy McGee’s thrive even in the toughest of circumstances. With the pandemic changing the restaurant business, Payton helped Sandy McGee’s expand the bar and cocktail offerings as well as develop an online ordering system. Now in her 70s, Sandy is thankful for the support of her family and for Payton’s involvement in Sandy McGee’s because it gives her hope for the future and energy for the exciting things ahead.  

“Payton is a godsend, especially because I am 71 years old. As hard-working, creative, and confident as I was when I started Sandy McGee’s, I’m tired sometimes, I don’t have the energy and I don’t feel as creative or confident, so it’s time for me to pass the baton (or the soup ladle).” 

Where can people get Sandy McGee’s amazing food? 

Downtown on 314 Morton Street, a 120-year-old building has gotten a new life as Sandy McGee’s. Monday through Saturday every week, you can join Sandy and her amazing staff for lunch (counter service) or dinner (table service) and try her iconic dishes that have fed Fort Bend for decades. As a community favorite and a Fort Bend legend, Sandy’s talent for delicious food and heartwarming hospitality keeps us coming back hungry for more. Order up!  

“For years, we were just lunch only but we’re open for dinner now. Some of our dinner entrees are also offered at lunch. We have herb crusted chicken, that’s best with our confetti rice and a creamy leek sauce. You can have either flash fried brussel sprouts or our country green beans, which have bacon in them. Of course, you can always get a side of soup or spinach salad.” 

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Born in the Bend is sponsored by Develop Richmond, and is produced and mixed by the team at Speakerbox Media 

Keep up with Sandy McGee on Facebook, Instagram and at sandymcgees.com 

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