From its paradisiacal perch on North Padre Island, Black Sheep Bistro spices up its menu of fresh seafood, steak, and pasta dishes with an array of international flavors, ranging from Mexican to Martian. Rich, flavorful appetizers like Nacho Ordinary Crab ($8)—a savory pile-up of toasted corn tortilla chips and fresh blue crab meat, topped with pepper jack cheese—complements the Bistro's warm, colorful ambiance and gives taste buds a seamless segue way to entrees such as the locally famous Little Joe ($25), a filet smothered in blue cheese and caramelized onions, and the Pescado La Ticla ($15), the catch of the day grilled over mesquite coals and slathered in pico de gallo. Diners with ample post-prandial stomach space can close with a slice of Grandma's Homemade Apple Pie A La Mode ($4.50). Otherwise, savor a glass of Napa Valley wine on the outdoor patio and feel the ocean breeze playfully muss your hair as you indulge in a little people watching, fleeing-people watching, zombie watching, and zombie fleeing.
Though chef Daniel Nemec specialized in classic French cuisine at the Texas Culinary Academy, his heart lies in the smokehouse. As the leader of Woodfire Kirby’s kitchen, he draws from his experiences growing up in Corpus Christi, where steaks and barbecue pepper the culinary landscape and are considered legal tender.
Nemec imbues hickory flavor in ribs, chops, and sirloin burgers, but demonstrates the wood’s versatility with a menu that also includes wood-fired soups and thin-crust pizzas. New york strip steaks and blue-ribbon fillets are cooked to a choice of six temperatures, including classic medium rare and charred-yet-red pittsburgh. Available raw, grilled, or poached, seafood showcases spices that range from asian to argentine to creole.
A private room welcomes up to 48 visitors with a high-definition TV and four banquet menus, and the dining room attracts nighttime guests with handcrafted cocktails and a buzz as vibrant as a birthday party inside a hornet nest.
A high-quality cut of beef really lets chefs express themselves, and Ounce Steakhouse’s owner, who works closely with cattle ranchers throughout the country, provides his chefs with handpicked USDA beef and renowned Akaushi beef. Akaushi grades three levels above prime and is raised in Texas in the strict tradition of Japan’s highly sought-after Kobe beef. With a menu of Akaushi, Angus, and USDA Prime, the restaurant’s chefs find plenty of inspiration for high-end dining techniques and rock operas about Meat Loaf and other fine beef. Among stone walls, original artwork, and sleek, modern decor, diners also relish equally elegant entrees of Chilean sea bass, Australian rack of lamb, and cabernet-braised short ribs. The restaurant strives for the highest fine-dining experience, complementing dishes with wine from vineyards across the globe while keeping small-batch, handcrafted California cabernet sauvignons as its main focus.
Chama means flame in Portuguese, so it should come as no surprise that Chama Gaucha Brazilian Steakhouse specializes in flame-seared meats. Servers carve everything from lamb to filet mignon off skewers, but the house specialty is a prime cut of sirloin known as picanha.
Though they now graze in Texan fields, the Akaushi herd that supplies Bohanan’s beef is descended from imported Japanese Wagyu cattle. Their exceptionally marbled meat makes for tender, heart-healthy cuts of filet, new york strip, and rib eye.
Stone underfoot, lush greenery overhead, and twinkling lights all around—such is the scene on Little Rhein’s patio. The steak house is part of the historic Bombach House, and its surroundings are almost as beautiful as the menu’s filet mignon, rib eye, and new york strip.