Shell Shack opened its Uptown Dallas location in late 2013. And now, that flagship restaurant, which has since spawned five others, is packing up and moving to Henderson Avenue. The restaurant will occupy the former Mellow Mushroom space, which means more interior seating, a patio and a bigger parking lot. The Uptown building won’t go to waste, however, as Shell Shack founder Dallas Hale will be opening a new poke concept called Poke Go Go.
Shell Shack is known for its perfectly-seasoned crabs, fresh fish and fun-loving atmosphere. The concept has resonated with DFW diners, and the restaurant has expanded to Plano, Arlington and Mesquite, with soon-to-open stores in Ft Worth and Denton. The Henderson Ave location will keep on doing what Shell Shack does best, which is offering all the same entrees and sides that regulars have come to know and love. Dishes include the always-popular “Boil,” which features fresh crab, shrimp or crawfish, plus potatoes, corn and sausage, all seasoned and spiced to the diner’s content. It’s served in a giant bag for spilling out onto the table and digging in with your hands, making it one of the most fun dining experiences in the metroplex.
The menu also features catfish, oysters and non-seafood favorites like burgers, wings, hushpuppies and hand-cut fries. The kitchen and bar are open late every day to ensure no one goes hungry—or thirsty.
“We’re excited to move Shell Shack into its new home, and are confident that our patrons will enjoy the larger space and comfortable patio,” said Shell Shack founder Dallas Hale. “We hope our Uptown regulars will follow us across the highway, and we look forward to winning over the Henderson neighborhood with our food and service.”
Poke Go Go is a new venture that will focus on raw fish bowls, bringing a taste of the popular trend to McKinney Ave. Hale adds: “We love this building and location, and wanted to continue offering something of value to McKinney Ave. Fresh fish is in our blood, so it only made sense to keep doing what we know and love. We’re working on the menu now, and can’t wait to share it with everyone.”