The Cortez family already has a Michelin recommendation. Two of them, back to back, in 2024 and 2025, for a taqueria on East Rosedale that does one thing and does it as well as anywhere in Texas. Now they’re opening a second restaurant, and if the first one is any indication of how they operate, Fort Worth should pay close attention.
Continue readingFiled under Steven Doyle
The name makes more sense once you meet them. Chef Hugo Galván runs the kitchen. Hugo Osorio runs the bar. Together they run Hugo’s Seafood Bar at 334 W. Davis Street in Bishop Arts, inside a room with an original stamped tin ceiling, exposed brick, and an octopus painted on the wall. The place seats fewer than 30 people. On a Friday night it feels like twice that, which is not a complaint — it’s the sign of a room that has figured out exactly what it wants to be.
Continue readingFiled under Steven Doyle
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.
Continue readingFiled under Steven Doyle
Dallas has been waiting for Clark’s Oyster Bar longer than it should have had to. The Austin institution opened in 2012, became one of the most copied seafood concepts in Texas, expanded to Aspen, Houston, and Montecito — and somehow Dallas kept getting skipped. That changes this fall.
Continue readingFiled under Steven Doyle
On Greenville Avenue in Dallas, Shuck‑n Jive has become a must-visit for anyone craving bold, Gulf Coast–inspired seafood and crawfish. With two locations — the original on Greenville Avenue in Lower Greenville and Lakewood, and a second on Belt Line Road in Addison — it’s a neighborhood favorite from the moment you step in. The energy is lively but approachable, with generous portions, fresh seafood, and flavors that make it clear this kitchen knows its craft.
Continue readingFiled under Steven Doyle
Seafood is the heartbeat of Puerto Cocina, a restaurant that looks west to the Pacific coast of Mexico rather than north to the familiar Tex-Mex traditions that dominate Dallas. The cooking takes its cues from Baja California, where citrus, chiles, and impeccably fresh seafood define the table. It’s a style that feels breezy and coastal—lighter, brighter, and a little unexpected for the Design District.
The restaurant comes from restaurateurs Mauricio Gallegos and Gerardo Barrera, the team behind Xaman Café and Ayahuasca Cantina. For Puerto Cocina they teamed up with consulting chef Anastacia Quiñones-Pittman, whose approach blends deep Mexican roots with contemporary technique. The result is a menu built around seafood, crudos, and sharp coastal flavors that wake up the palate.
Continue readingFiled under Joey Stewart
Green Point Seafood and Oyster Bar stands out as a destination for seafood lovers craving freshness, flavor, and a touch of coastal charm. Born from a shared passion among seafood enthusiasts, the restaurant was inspired by travels to celebrated seafood hubs across the United States. The founders wanted to bring a true taste of the coast to Texas, crafting a menu that celebrates the diversity and richness of maritime cuisine.
Continue readingFiled under Steven Doyle
Flying Fish, the fast-casual seafood eatery founded by restaurateurs Shannon Wynne and Larry Richardson is now open at 4032 Preston Road in the former Dickey’s BBQ space. Inspired by the East Texas seafood joints on area lakes and especially Caddo Lake, Flying Fish has eleven outposts throughout Texas and Arkansas.
Offerings include grilled plates prepared traditional, snappy or with garlic butter, crab, oysters and shrimp, fried catfish, fish fillets and Southern specialties such as po’ boys, jambalaya, grits and gumbo. Ice cold beer, wine and margaritas are also available.
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