Dallas has argued about lobster rolls for a long time. We were there when TJ’s griddled its first Connecticut-style bun back in 2012, and the debate has never really cooled since. Now the conversation has a new address, and it happens to sit in one of the busiest corners of the city.
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Dock Local, the premium casual coastal cuisine concept founded by Chef Brett Curtis, is expanding its Dallas footprint with a highly anticipated new location at the Dallas Farmers Market opening Summer 2026. This marks the fourth DFW location for Dock Local and the fifth location nationwide (one other location in Nashville). The brand will introduce its signature East Coast–inspired seafood dishes and genuine hospitality to one of the city’s most frequented culinary hubs.
Known for delivering fresh, high-quality seafood in landlocked markets, Dock Local has built a loyal following across Dallas-Fort Worth and in Nashville.
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When Angie’s opens in Plano on November 13 at 701 W. 15th Street, it will bring something rare to town — luxury food at fast-food prices.
Founded by Tony and Roushan Christofellis, Angie’s started in 2022 with Angie’s Lobster, a drive-thru restaurant created in memory of Tony’s late mother, Angela “Angie” Christofellis. Her legacy of love, hard work, and great food inspired a new kind of restaurant — one that makes high-quality meals accessible to everyone.
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When it comes to seafood in Dallas, one name has stood the test of time: TJ’s Seafood Market & Grill. Founded in 1989 as a small fish market, TJ’s has grown into a trusted destination for both fresh seafood to take home and a refined dining experience at its Preston Royal location, 6025 Royal Lane, Suite 110.
For more than three decades, this Dallas seafood restaurant has served as the city’s anchor for quality, offering everything from casual shrimp tacos to an indulgent caviar service—all while maintaining its reputation for sourcing some of the freshest seafood in North Texas.
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The lobster roll is a dish that stirs coastal nostalgia and regional pride, but its appeal has long since escaped the New England shoreline. Once a niche summertime treat, this seafood sandwich has become a nationwide staple — and a subject of passionate debate.
At its core, the lobster roll is simple: chunks of sweet lobster meat, cradled in a split-top bun. But the devil is in the dressing. The two primary schools of thought are Maine-style (cold, tossed in mayo) and Connecticut-style (warm, drenched in butter). Beyond that, chefs across the country have taken liberties, introducing new textures, spices, and even tacos into the mix.
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Hudson House, the creation of Hunter Pond and his Vandelay Hospitality Group, has become a beloved Dallas dining destination since its debut in 2017. Inspired by the classic taverns of the Hudson Valley, this restaurant group offers a refined take on familiar comfort food, all within a sophisticated yet approachable setting.
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TJ’s Seafood Market has conjured up the best lobster the city has ever witnessed. Huge words, right? Allow for explanation. The roll is custom, soft, eggy and buttery. TJ’s griddles the bun on the outside to golden and crispy perfection. Then the lobster is added. A whole one and a half pound deconstructed lobster. This leaves the discussion of which parts are being used, because it’s the whole thing. Add to the roll is a tantalizing lemon thyme compound butter.
Filed under Crave, Steven Doyle
Photos and Story by Joey Stewart
The Roundhouse Food Hall at The Village is now open, and we checked out one of the eight spots housed there: The Jetty.
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