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.
Featuring an extensive menu of creative American food—including The Reuben 1976, born on the restaurant and brewery's opening day—Humperdink's has served the mertroplex area for 36 years. Humperdink's boasts menu items such as barbecue ribs, sustainable seafood, steaks, gourmet burgers, and original buffalo hot wings, along with a number of award-winning microbrews crafted on the premises and served on tap.
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.
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.
In 2008, The Dallas Observer honored The Libertine Bar with the distinction of Best Bar Food. But perhaps they felt like their applause fell a bit short, because the same year they went ahead and named them The Best Bar, Period, citing the “Incredible food…amazing drinks…comfy high-backed booths…DJ nights.” The beer list here is as in-depth as Pinocchio’s polygraph chart, featuring organic beers, stouts, porters, and Belgian ales. The food menu is equally impressive; the paper claims, “Here, pedestrian bar fare is nowhere to be found.” And items such as the Cuban sandwich made with shredded pork, artichoke hearts, roasted peppers, and jalapeños testify to that. The helpful staff is always willing to help diners pair their food with a drink, whether it’s a draught beer or the double pecan maple leaf cocktail, made from Knox Creek bourbon and a homemade butter pecan reduction.