Seafood

BLVD. Seafood

Nov 18, 2016 By Texas Monthly

Seafood is king in this coastal city, and this spot attracts crowds with its generous portions and fresh takes on timeless classics. The creative cocktail menu and impressive wine list don’t hurt either. Start with the lightly battered calamari and work up an appetite for the Gulf Coast Flat Fish…

Cajun Crawfish

Aug 21, 2017 By Texas Monthly

Cajun Crawfish offers the Texas coast’s unique fusion fare: Cajun-Vietnamese vittles.

Clark’s Oyster Bar

Apr 4, 2016 By Texas Monthly

There’s always a cheerful buzz at this stylish neighborhood spot. After devouring a few briny favorites on the half shell, we savored a Texas-size wedge salad with thick-cut bacon and savory blue cheese. Sadly, the dressing was a little heavy-handed; same with the New England–style lobster roll, which was chock-full…

Coast

Oct 4, 2016 By Texas Monthly

A tiny neighborhood restaurant for hip urban dwellers, Coast has colonized Mulberry’s former digs, lightening up the space with blue watercolors of waves painted on its tall white walls. The succinct menu emphasizes seafood, but there’s also a New York strip with smashed fingerling potatoes to satisfy Dad types. If…

Fish City Grill

Nov 16, 2016 By Texas Monthly

Everyone flocks to this casual spot for creative takes on old favorites, like a brunchy crab cake with a slice of grilled tomato, two poached eggs, and an orange béarnaise, and well-rendered classics like gumbo, here a quintessential combo of shrimp, chicken, and andouille sausage in a dark roux. Don’t…

Glow

Sep 9, 2015 By Texas Monthly

This pleasant, congenial place gets more popular all the time, and at its best the charming bistro-in-a-boathouse is excellent. Yet we keep wishing for more consistency. Our entrées ranged from a notable pan-seared snapper in a lemony beurre blanc atop a stack of mixed greens, whipped potatoes, and grilled asparagus…

Gogo Gumbo

Apr 21, 2016 By Texas Monthly

Let the good times roll at this little seafood kitchen in Boyd. This fine establishment is loaded with character, and everything is made from scratch under the keen watch of owner and chef Kraig Thome. We started with the tangy shrimp and crab gumbo, then jumped right into the pan-fried…

Green Ceviche

Apr 7, 2016 By Texas Monthly

Fast and fresh is the focus here. You can choose from an assortment of house blends, like the Tropical Ceviche, with cucumber, pineapple, and jicama added to your cured shrimp or fish. Or you can build your own from 50 ingredients. If that doesn’t float your boat, there are soups,…

Hook Line & Sinker

May 11, 2016 By Texas Monthly

All we can say about the decor is that there’s an abundance of old outboard motors, cases full of fishing lures, and a big supply of paper towels. Generous chunks of avocado, onion, and tomato melded nicely in a refreshing shrimp cocktail with a pleasant afterburn. As for the fish,…