If you find yourself driving through East Texas on Highway 31, you might blink and miss Chandler. It’s a quiet town, mostly. But then you see it—the line. It wraps around a rustic, weathered building that looks like it’s been there since the dawn of time. That’s Wade’s Place Chandler TX, and honestly, if you haven’t stood in that line, you haven’t really experienced East Texas "Cajun-style."
Most folks assume a restaurant in a former feed store is just going to be another "greasy spoon." You know the type. Plastic checkered tablecloths and frozen fish sticks. But Wade’s is different. It’s a weird, beautiful hybrid. Part Louisiana diner, part sports cafe, and part boutique gift shop.
From a Roadside Stand to a Local Legend
The backstory here is actually pretty cool. Wade McIntyre and his wife, Anne, didn't start with a flashy restaurant. They started by selling crawfish and shrimp out of a little stand right next to a feed store. It was a side hustle. Wade basically learned the ropes from folks in Louisiana, figuring out the specific science of a proper crawfish boil and how to get an étouffée to taste like it actually came from the Bayou.
By 2013, the demand was so high they couldn't just stay in a trailer anymore. They took over part of the Chandler Country Store building—a historic spot that used to be the old railroad depot. It’s authentic. The smell of cedar and old wood mixes with the steam of boiling seafood.
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Why Wade’s Place Chandler TX Still Matters in 2026
You’d think after over a decade, the hype would die down. It hasn’t. In fact, on a Friday or Saturday night, you’re still looking at a wait. Why? Because Wade is obsessive about the water.
Most places "dust" their crawfish with seasoning after they’re cooked. That’s the amateur way. At Wade’s Place Chandler TX, the seasoning goes into the soak. Wade famously noted that he puts about $10 worth of spices into the water before a single mudbug even hits the pot. During peak season—which usually kicks off in December and runs through May—they’ll go through 600 to 1,000 pounds of crawfish on a single Saturday.
The Menu: It's Not Just About the Mudbugs
If you aren't into peeling shells, you aren't out of luck. The ribeye po’ boy is arguably the sleeper hit of the menu. We’re talking hand-cut, hand-trimmed Angus Choice beef. It’s tender, messy, and exactly what you want after a long week.
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- The Gumbo: It’s dark, rich, and has that deep, smoky flavor that only comes from a roux someone actually spent time on.
- Fried Catfish: Five-piece dinners served with the holy trinity of sides: fries, slaw, and hushpuppies.
- The "Secret" Steak: Their steaks are surprisingly high-end for a place that shares a wall with a boutique selling jewelry.
- Fresh Gulf Oysters: A relatively newer addition that has become a staple for the regulars.
People often get confused because there is another "Wade’s" (Wade’s Landing) over in Rockwall, which is much more "upscale dining" with brunch boards and miso-glazed salmon. Don't mix them up. The Chandler spot is where you go when you want to get your hands dirty and eat off a tray.
The Feed Store Connection
One of the weirdest—and best—parts about visiting is the layout. The restaurant shares space with the Chandler Country Store. While you’re waiting for your name to be called, you can wander through aisles of boutique clothing, gourmet jarred goods, and home decor. Roxie and Jerry Holley, who own the store side, have kept that business running since 1974. It’s a symbiotic relationship that shouldn't work, but it does. You can literally buy a new necklace and a 40-pound bag of deer corn in the same building where you eat the best fried shrimp in the county.
Practical Tips for Your Visit
- Timing is Everything: If you show up at 6:30 PM on a Friday, prepare to make friends in the parking lot. The line is part of the experience.
- Outdoor Seating: They have a massive deck now. If the weather is even remotely nice, sit outside. The vibe is much better.
- Check the Season: Crawfish season is volatile. Wade usually announces the first "bag drop" on Facebook. If it’s December and the weather has been weird, call ahead.
- BYOB? Historically, they’ve been a spot where you can grab a cold one, but the atmosphere remains strictly family-friendly. Anne McIntyre, a former teacher, keeps things running smoothly.
How to Get There
The address is 104 E Main St, Chandler, TX. It’s right off Highway 31. You can’t miss the old depot building. It's about a 15-minute drive from Tyler, making it a favorite "escape" for people in the city who want something that feels a bit more "real."
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If you’re planning a trip, the best move is to arrive about 15 minutes before they open for the dinner rush. Grab a seat on the deck, order a pound of boiled shrimp to start, and don't skip the hushpuppies. They’re the real deal—crispy on the outside, soft on the inside, and seasoned enough to stand on their own.
Actionable Next Steps:
Check their official social media pages for the current market price of crawfish before you head out, as prices fluctuate weekly based on availability. If you are traveling with a large group (6+), try to arrive during the "off-peak" lunch hours between 2:00 PM and 4:00 PM to avoid the heaviest wait times.