by Robyn Folmar
I’ve stated before that Texans like their Tex-Mex two ways, orange & brown. We will eat a slab of beef for breakfast and wrap anything in a tortilla and call it a meal. However, this leads to some problems when you are a bona fide Mexican restaurant and want to serve… seafood.
People get confused, agitated. “Where are the fajitas?” “I don’t understand why this rice is white.” “Can you fry this?” Continue reading
Filed under Mexican Food, Robyn Folmar, Seafood
by Steven Doyle
Soulfish Grill would otherwise be noted as a quaint neighborhood bar if you were a casual passerby in scratch of a beer or cocktail, but scratch away the nautical patina and you find that it is a pretty tasty restaurant in disguise. I spent the first half of Fat Tuesday getting fatter noshing on a few shared plates with friends at Soulfish, and fell in love with the food, drinks and the people that patronize the two year old bar.
As it happened, this particular also evening fell on the monthly meeting of the Dallas Ukulele Club. The club is a vibrant mix of young and old ukulele enthusiasts from around the area, and basically filled the bar up with their members. For a fortunate few sitting at the bar we were able to take in the entertainment as a fly on the wall. Continue reading
Filed under Crave, Seafood, Steven Doyle
by Joey Stewart
A gluttonous weekend of food, fun, and information at the inaugural event of Coastal Flavors in Rockport, Texas.
The weekend began Friday afternoon at the charming restaurant GLOW. GLOW was showcased previously here on Crave, and owner/chef Karey B. Johnson organized the entire event.
The backyard patio party started off with live music and an assortment of drinks, including bubbly, wine, and a choice of specialty cocktails. A team of oyster shuckers arrived, and after a few short minutes, the trays of ice beds were full of the tasty bivalves. The local oysters had just been harvested from the waters less than 5 hours before. What a great way to introduce the event. Continue reading
Filed under Joey Stewart, Seafood
by Melissa Robert photos by Joey Stewart
Even on a Tuesday night, Spoon Bar and Kitchen is packed with patrons enjoying one of the most anticipated restaurants to open in Dallas last year. The sustainable seafood eatery in Preston Center has the perfect location to compliment the intimate dining experience you’ll feel once you are seated. The lights are dim, the pale aqua tones of the interior are calming and the bar is surprisingly large for the space. Ipads are distributed to assist diners in navigating the wine list but the staff is great at providing suggestions to anyone that is on the fence.
The dining room seats about 60 and I’m quite sure I had the best seat in the house, the bar top facing the kitchen. The Spoon kitchen operates seamlessly. John Tesar, Executive Chef, is nothing short of a conductor leading his orchestra to a symphony of plated perfection. The menu reminds me of being in a candy store as a child; there are enticing items I’ve never had before and I want to try everything. Continue reading
Filed under chefs, Crave, Joey Stewart, Melissa Robert, Seafood
by Jennifer Thomas
While clam strips are often a staple on the menu of seafood restaurants across the country, normally foodies have to travel to New England to find whole belly clams on the menu. A staple of coastal areas like Ipswich, Massachusetts, whole belly clams use the whole interior of steamer clams, while clam strips use sliced portions of hard-shell clams. For this special weekend, Sea Breeze will offer whole belly clams two different ways: Continue reading
Filed under Jennifer Thomas, Seafood
by Steven Doyle
For all my dive loving friends, I have some terrific news for you. The Seafood Shack on Webbs Chapel, just north of Forest Lane in Dallas has long been a spot to be in a crowd of Hispanic seafood lovers and to sample some pretty terrific dishes at a bargain rate. Seafood Shack has been known for their quarter oyster Tuesday (since been marked up to thirty cents), and daily specials that are true miserly treats. Do not fear the cheap oysters, they stay so busy they blast through these babies very, very quickly. In the world of oysters, that’s a good thing Continue reading
Filed under Restaurant Opening, Seafood, Steven Doyle
