We’ve all been dying to know which type of magic the Gaines would bring to the café, a landmark on Waco’s bustling traffic circle that closed down in February of 2016. The Fixer Upper stars’ Magnolia brand, which includes the Magnolia Market, a premium interior paint line, a bakery, and a quarterly home magazine, has already reshaped the culture and perception of Waco, Texas.
The Elite Café, which was originally opened in 1919, has catered to Elvis Presley when he was training at Fort Hood in the 1950s, and previously served steaks, burgers, and salads. It was a landmark for locals and passersby traveling from Austin to Dallas, most recognizable by a baby-blue ’56 Cadillac parked right out front. “I’ve always been a breakfast connoisseur. I always do a heavy, bigger breakfast, but Jo is the exact opposite. She was kind enough to come with me on this one, and we are going to do up a breakfast joint here in town.”
“The restaurant itself is literally one big giant kitchen. When we first got in there, it was all the things you can imagine—dingy, musky. But if I took you in there today, you’d be like ‘Oh! This is so clean, everything smells so great.’ Those are a few benefits of a little bit of elbow grease and hard work on the front end.” As Chip’s vision has come to fruition, he’s garnered a lot more support. We’ve all been dying to know which type of magic the Gaines would bring to the café, a landmark on Waco’s bustling traffic circle that closed down in February of 2016. The Fixer Upper stars’ Magnolia brand, which includes the Magnolia Market, a premium interior paint line, a bakery, and a quarterly home magazine, has already reshaped the culture and perception of Waco, Texas.
The Elite Café, which was originally opened in 1919, has catered to Elvis Presley when he was training at Fort Hood in the 1950s, and previously served steaks, burgers, and salads. It was a landmark for locals and passersby traveling from Austin to Dallas, most recognizable by a baby-blue ’56 Cadillac parked right out front. “I’ve always been a breakfast connoisseur. I always do a heavy, bigger breakfast, but Jo is the exact opposite. She was kind enough to come with me on this one, and we are going to do up a breakfast joint here in town.” According to Chip, renovating the restaurant took a lot of “elbow grease,” but it was worth it.
“The restaurant itself is literally one big giant kitchen. When we first got in there, it was all the things you can imagine—dingy, musky. But if I took you in there today, you’d be like ‘Oh! This is so clean, everything smells so great.’ Those are a few benefits of a little bit of elbow grease and hard work on the front end.” As Chip’s vision has come to fruition, he’s garnered a lot more support.
