In the Oscar-winning movie Forrest Gump, one of the title character's best pals, Bubba, lists more than 20 ways one can cook shrimp. Though the chefs at Fish Bone Grill—which is now celebrating 30 years in business—don’t cover them all, they come pretty close. The Fish Bone team tends to stick to a few staples—crab legs, catfish, and oysters in addition to shrimp—but there’s hardly a lack of variety on their menu. Patrons can order the fresh seafood in any number of ways, including golden fried, blackened, sautéed in a New Orleans–style stir-fry, mixed in an étouffée, or hidden inside a piñata. The chefs also incorporate additional fresh seafood, such as salmon, mahi-mahi, tilapia, sea scallops, and alaskan snow-crab legs into a few of their specialties, and they even throw in a few land-faring meals such as chicken-breast sandwiches and chicken tenders. Regardless of your order, the portions are always generous, encouraging you to grab a beer and stick around to enjoy the fun, vibrant atmosphere of this modern throwback to an old oyster bar.
Though its name and logo imply a particularity for oysters, Aw Shucks’ menu goes beyond that to feature a diverse range of seafood options. Patrons can order anything from tilapia tacos to the house-specialty fresh shrimp cocktail with avocado and serrano peppers, and distinctly Cajun options include po’ boys, whole catfish, and boiled shrimp. Oysters are of course available, and arrive iced on the half shell or served fried with french fries. Meals are complemented by pitchers of beer, wine coolers, and blended margaritas.
It's no surprise that visitors to Bangkok Inn can find handmade dishes of traditional Thai food. After all, it's quite literally a mom-and-pop restaurant. Threechok and Patcharee Chuskul founded the restaurant more than 30 years ago, treating visitors to feasts of satay chicken, basil and ginger stir-frys, and noodle dishes that balance and blend a medley of complementary colors, flavors, and textures. Today, Threechok and Patcharee's kids, Bambi, Chuck, and Daisy, welcome guests to the family business, treating new friends and regulars to warm service and plates of pad thai, steamed fish with ginger, and five types of curry, all of which can be paired with beverages brought from home.
La Calle Doce's menu merges succulent seafood and tantalizing spices in authentic recipes from Acapulco, Veracruz, and other seaside sources. Chilled ceviche takes advantage of free swim to meld lime-juice-doused morsels of fish with tomato, onion, and cilantro ($9.95). The pescado a la parrilla suffuses a whole grilled catfish with herbs and spices ($13.95), and the camarón à la veracruzana teams sautéed shrimp with a quartet of bell peppers, onions, tomatoes, and cilantro ($14.95) before they break up to seek solo careers in bowls of pico de gallo. A range of beef, chicken, and traditional Tex-Mex dishes curb tastes for the terrestrial, and a variety of classic Mexican drinks, such as horchata ($2.50+) and tamarindo ($2.50+), subdue spicy selections.
Chef and owner Franchesca Nor caters to health-conscious Park Cities crowds at stylish Dive Coastal Cuisine in Snider Plaza. Order at the counter, then grab a sleek white or metal table in the bright, airy dining room and await your food. As the restaurant’s name indicates, the menu is heavy on seafood, and decidedly fancier than you might expect from a fast-casual space. Starters include striped bass ceviche with housemade plantain chips and fried calamari with spicy Sriracha aïoli. A selection of sandwiches and wraps includes the popular ahi tuna wrap, a colorful arrangement of seared fish, coconut rice, avocado and ginger slaw tucked into a spinach tortilla; there’s also simple grilled fish with lemon, or shrimp tacos with jicama slaw and spicy lime ranch. Surprisingly, seafood haters will find plenty to like here too, including a pulled pork sandwich, turkey burger or white bean hummus with pita.
Daddy Jack’s luminescent sign hangs over its corner spot in the Sundance Square district, beckoning diners to walk past the outdoor patio and detect the aroma of fresh lobster, clams, and a perfectly grilled steak here and there. Fresh seafood satiates East Coast cravings at both dinner and lunch with blackened shrimp and jumbo sea scallops and lobster tails. Pasta dishes entangle mussels, lobster, and clams in housemade sauces, while completely vegetarian dishes forego the seafood for mushrooms, tomatoes, and balloon animals. Wines journey from around the globe—from Chile to New Zealand—to wash down meals.