Fresh Seafood & Waterfront Dining

Monument Inn Restaurant is Open Again!!

April 30, 2019


(long read but please continue. It is meant for YOU.)

We want to say how much we appreciate all the love and support we have received since our re-opening 4 days ago. It has been an amazing experience. It truly has changed our lives and the lives of our hard-working staff. We are humbled to be a part of everyone’s lives and memory making. We have had hundreds of supportive e-mails and Facebook posts. Believe it or not, it was those kind words that kept us going during our darkest days. THANK YOU!

We want to give a special shout out to 2 people who we do not know but who have touched our hearts. Russell, with Gringos Restaurants, whose generosity touched the hearts of my entire staff (half of my staff cried when receiving your gift BTW), and Radio Talk show host, Michael Berry, who on the air, invited his listeners to come out to lunch in support of us. 50 folks showed up. A special THANKS to the both of you who are very nice and generous people. Another quick shout out to KHOU and the Houston Chronicle for their caring coverage of our turmoil. They did a good job of making everyone aware of what we were dealing with at a time when many thought the incident was over and was becoming long forgotten. They are nice people and all class acts. Speaking of which, Feges BBQ was the first to reach out to offer assistance, support and help.
Thank you, Erin and Patrick.

We also have to mention BCN restaurant which offered support from day 1 and we are proud to call Nacho and Isabel our friends.

We have learned a lot since March 17th the day the fire started. We have been reminded there are nice, kind, loving, caring people in Texas. It has changed our lives to be honest. Folks showing their support for us by driving in from Dallas, La Grange, Katy, Spring, Cypress and all places in between. (Just read a FB post that someone is traveling from Switzerland this summer and we are on their must do list!) We knew we were a popular restaurant and many dine with us to celebrate special occasions but I guess we forgot we are a part of your lives and memories too. That lesson will not be forgotten.

It’s funny. We spent six weeks often crying about the road closure. We felt both hopeless and helpless. We experienced some dark days. Now, the tears we shed are joyous because we have re-opened and great people like you are touching our hearts daily with your kind words, love, and support. From the bottom of our hearts, we want to again say THANK YOU loyal customers. Thanks to those of you who are dining with us for the first time. Thanks to those who had no knowledge of the Monument Inn but heard about our situation and felt compelled to support us by coming out to eat.

To our staff and management team. There are important lessons to be learned from this tragic event. We knew you had our backs all these years and it was only right that we had yours. There was never any doubt we would do what we could for as long as we could. There is no I in TEAM, and money is not more important than family.

Note to our fantastic managers. Thanks for putting up with us all these years. We REALLY appreciate all you do, day in and day out. Keep up the good work. Take extra care now to make sure all our customer’s memories of the Monument Inn are great.

Finally, once we get back on our feet financially we pledge to donate $5,000 a month to various small local charities. It is because we are overwhelmed by how nice YOU have made us feel. We want to make others in need feel that way too.
Pay It Forward.

With Love,
Bob and Ann Laws
Owners Monument Inn Restaurant

“We are all faced with challenges at some point in our life, challenges that we did not create. Challenges that happened beyond our control. The difference is how we respond to these challenges. You can adopt the attitude there is nothing you can do, or you can see the challenge as your call to action.”
*Author Catherine Pulsifer

April 27, 2019

We want to thank everyone for their outpouring of love and support for these last 6 weeks. It has meant a lot to me.

I realize you probably have some questions and here could be some of the answers. All of the food we will be serving will be fresh. I threw away over $17,000 worth of fresh seafood, meat, dairy and produce. The only items that remained in the cooler, was the beer and wine, which did come in handy for medicinal purposes.    : – )


We do not, or ever have served fish or shrimp caught from the Houston Ship Channel or Galveston Bay. We use only certified inspected seafood wholesalers in purchasing our seafood.


In addition, out of an abundance of caution, I hired an independent environmental company to test our soil and our water supply. Both test results passed with flying colors. Copies of the results of the tests are available at the restaurant upon request. Never at any time was the restaurant in the “hot zone”.


We hope you come and visit us soon!

Bob Laws – Monument Inn Owner


News Stories on Monument Inn

Houston Seafood Restaurant

Thank you for making Monument Inn your place to share family traditions, business luncheons, social gatherings and other special occasions. It is our privilege to share these moments with our guests.  We look forward to making these visits to our restaurant a memorable one and thank you for making us part of your family.

Restaurant's Virtual Tour

Please take a look to our facility from the inside in the virtual tour below.

Monument Inn Fun Facts

  • Bob and Ann Laws purchased the Monument Inn in June of 1990 and the restaurant has been in business since 1974.
  • Prior to owning the Monument Inn, Bob Laws owned a catering company in the motion picture industry.  He has worked with many movie stars including Tom Cruise, Steven Spielberg, Harrison Ford and more. Ann Laws was director of operations for a chain of 5 restaurants in Texas.
  • Six months after they acquired the restaurant, it burned to the ground. They re-opened at this current location 10 weeks later.
  • Both hurricanes Ike and Harvey flooded our downstairs private rooms. In both instances, we completely remodeled in a little over a month.
  • We serve about 80,000 pounds of shrimp and almost 25,000 pounds of catfish, crawfish and fresh fish every year.
  • On a busy Saturday, our in house bakers prepare over 1000 cinnamon rolls.
  • Mother’s Day weekend is our busiest weekend of the year, serving almost 5,000 customers.
  • Since 1990 we have served almost 3 million guests.