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About Us
Gahnzales is an upscale Tex-Mex restaurant from Quixote Hospitality, featuring bold and fresh flavors. Our menu celebrates vibrant ingredients and elevated Tex-mex, crafted with authenticity. At our tequila bar, guests can unwind with handcrafted margaritas made from freshly squeezed juices and premium spirits—each sip designed to delight and inspire.
OUR STORY
That vision gained momentum when George Cain rejoined Quixote Hospitality as Executive Chef at Sidebar in 2023. Having spent his life in Texas—the heart of Tex-Mex—George shared Danielle’s passion and helped shape the concept into something both authentic and fresh. In the fall of this year, that dream came to life with the opening of Gahnzales, a restaurant that honors Tex-Mex roots while elevating them with seafood-forward dishes, wood-fired meats, and modern touches. Gahnzales reflects Quixote Hospitality’s mission to create spaces where everyone feels welcome and inspired, while continuing to uplift the Sumter community.
The idea for Gahnzales has been years in the making. It began shortly after Danielle Thompson opened Hamptons in 2008—her first restaurant and the foundation of Quixote Hospitality. As she continued to shape downtown Sumter with the addition of Sidebar and other venues, Danielle’s passion for creating a lively, welcoming community only grew. Through every new concept, one dream stayed with her: opening a restaurant inspired by her maiden name, Gahnzales.
The location
The location itself, 4 West Hampton Avenue, holds special meaning. It’s where Quixote Hospitality first began with the opening of Hamptons in 2008—a cornerstone that helped make Sumter a destination for exceptional dining. Returning to this space to open Gahnzales is a full-circle moment, honoring the company’s roots while continuing its legacy of culinary creativity and hospitality.
MEET THE EXECUTIVE CHEF
GEORGE CAIN
Born and raised in Austin, Texas, George’s career in hospitality spans more than two decades and multiple cities. His time with renowned Texas establishments—including Pappadeaux, Bob’s Steak & Chop House, and MML Hospitality—shaped his expertise in both high-volume kitchens and guest-focused service. After relocating with his family to Sumter, South Carolina, George became the Executive Chef at Sidebar. Today, he proudly leads the culinary teams at both Sidebar and Gahnzales, bringing the same passion, precision, and creativity to each concept while delivering unforgettable dining experiences.
