The kitchen anglers at Staks of Fish bait appetites with a menu showcasing crispy, comforting fish dinners. Jumbo shrimp, catfish, tilapia, red snapper, and whiting take a dip in the house's secret batter before diving into the deep fryer and emerging golden brown like a pan-fried Academy Award. Cooks craft dinners to sate a range of appetites, with meals such as two red-snapper fillets ($7.99) or 10 shrimp ($10.99), complemented by a choice of fries, hush puppies, coleslaw, or bread and pepper. Fingers wrap up ready-made sandwiches ($3.99) to take on impromptu picnics, and à la carte diners may order extra coleslaw ($1) or extra bread ($0.25 for two slices) to create DIY po boys.
Larry Walker knows seafood. The co-owner of The Oasis at Joe Pool Lake has sought game fish in more than 20 countries across the world and some of his greatest catches even adorn the eatery?s walls, including a massive black marlin that he snagged near Australia?s Great Barrier Reef. These maritime touches fit right in at a restaurant that floats atop the surface of Joe Pool Lake and serves a menu of pan-regional seafood dishes.
In addition to making shrimp gumbo and New England?style clam chowder, the chefs also create Tex-Mex fish tacos and beer-battered fish and chips. The selection even includes a handful of Southern staples from the land, such as barbecued brisket sandwiches and chicken-fried steak.
With the waters of Joe Pool Lake lying just beyond its walls, The Oasis at Joe Pool Lake features an outdoor patio area overlooking the surrounding shoreline. The eatery keeps diners engaged by hosting live entertainment in the form of bands and DJs, which get crowds up and dancing beneath the festively colored lights strung above the outdoor tables.
Fishbone Grill & Oyster Bar had been in place for a quarter of a decade when a new neighbor rolled into town and shook everything up. In 2009, the Dallas Cowboys' 111,000-person-capacity stadium sprung up just across the street, bringing with it throngs of fans looking for a place to eat and drink before the game.
Fishbone adapted, and today its tailgating events are a spectacle that often feature appearances from former Cowboys safety and three-time pro-football champion Bill Bates. But whether it's game day or any other day, the cooks display the same dedication in whipping up catfish platters, popcorn crawfish, and grilled mahi mahi. The menu ventures out of Texas, too, crossing into Cajun and Mexican territory with Louisiana-style crab cakes and shrimp quesadillas.
The aroma of catfish filets frying in the kitchen wafts through Catfish Sam's and unites with the scents of hand-breaded-shrimp appetizers and charbroiled rib-eye steaks. Each table comes dressed with complimentary sides, including no-fat pinto beans, coleslaw, housemade yeast rolls, hush puppies, and green-tomato relish.
At Chop House Steak & Seafood, head chef Kenny Mills relies on the skills he's learned throughout his eclectic career, which included a stint operating the healthy, organic Natura Cafe in Uptown Dallas, as well as stops at steakhouses in Denver, Fort Worth, and DC. The menu reflects the chef's extensive experience with simple, yet elegant dishes, such as slow-smoked prime rib, Cajun rib eyes, mesquite-grilled salmon over lemon couscous, and tuna tartare tostadas.
A staple in the Dallas eating scene since before the first location in Oak Cliff was cool, La Calle Doce opened in 1981, just ten minutes from downtown. Set inside a renovated former home, the original location on 12th Street is near to bursting with relaxed charm. Each cozy, wood-floored room offers up a couple of white tablecloth spots for simple dining, while sunlight pours in and homey touches – think hutches filled with china, decorative wallpaper – round out the experience. Offering some of the best Tex¬-Mex food in town, La Calle Doce pushes plates of saucy seafood and fresh ingredients, served in tacos, sopas, cocteles or as standalone plates.