Located in Tilman Fertitta’s posh new Post Oak complex, this mainstay from the eighties has gone upscale, with tablecloths, artwork, and seating for 300. Our best dish came early, meaty short rib tacos, the masa shell loaded with beef and slaw and topped with crumbled cheese and aioli. We also liked both Bits & Pieces (corn-floured snapper bites, onion strings, jalapeño, and voodoo sauce) and an order of plump raw oysters. Less successful was our salty, oddly grainy beef filet and seared salmon that was neither seared nor flavorful. We did like our fresh-tasting tuna poke, though it was a bit too sweet for our taste. Vegetables varied from fine off-the-cob sweet corn with lime and Mexican spices to a gloppy version of white-cheddar mac and cheese. For larger groups, the seafood towers, with combos of lobster, crab, shrimp, oysters, and mussels, looked mighty fine.