Nestled among the trees in the Waterford Harbor Marina, Sundance Grill II (800 Mariners Drive in Kemah) is accessible by car or boat and offers water views with spectacular sunsets and plenty of outdoor seating options. The palapa area is heated in the winter and cooled by large fans in the summer; the tables on the deck by the pool have individual umbrellas to shield the sun. Surrounded by sailboats, there’s not a bad seat in the house – or “outside the house,” so to speak. The dining room also offers views of the marina and there are several areas available to host weddings, rehearsal dinners, Christmas parties, reunions, anniversaries, corporate events, or any private party. Banquet packages can be customized to fit your needs and/or budget. Paula Price has been the event coordinator for more than four years, and she works closely with clients to ensure their event goes smoothly and their guests are happy. 

“I love being a part of making a memory that will be cherished forever,” said Price.

Owner Hans Mair was born and raised in Salzburg, Austria, and worked as a chef in the Bahamas for many years; as a result, the menu at Sundance Grill II offers a variety of items from German dishes (like the Weinerschnitzel or Jaegerschnitzel) to Caribbean fare (such as Shrimp or Crab Compechana or the Shrimp Bimini). Mair has been in the restaurant business for 48 years, working as the operator of Houston’s legendary fine dining establishment, Vargos until 1995 when he opened the first Sundance Grill in Seabrook. Located in the Kemah/Seabrook channel, the original Sundance Grill was a local hot spot for more than 13 years until Hurricane Ike blew in and destroyed the venue beyond repair. Luckily, Sundance Grill II was already in full swing by that time, and Mair was able to concentrate all of his efforts on the remaining location at Waterford Harbor.

“We value our customers, and customer service is our number one priority. While we pride ourselves on offering a fine dining experience and serving only the freshest ingredients and highest quality of food, we also want our guests to feel comfortable and enjoy a relaxing atmosphere as well,” said Mair.