Landry's, Inc. operates more than 40 restaurant brands with only two main goals: good food and good memories. Thankfully, each of their venues has a signature element that's hard to forget, whether the Oceanaire's fresh seafood?flown in daily?or Rainforest Cafe's animatronic wildlife that's almost as realistic as the Amazon's wind-up monkeys. Steak and seafood spots feature prominently on the list of Landry's locations, including Morton's The Steakhouse, Vic & Anthony's Steakhouse, and McCormick & Schmick's Seafood & Steaks. But there are standouts in other genres, too, such as the Italian trattoria known as Grotto.
Featured on one of Gayot’s Top 10 of 2012 lists, the seafood at Hugo's Frog Bar & Fish House "could not be fresher or better cooked." In addition to steaks and chops from its sister restaurant, Gibson’s, Hugo’s menu showcases a spread of classically prepared familiars including oysters on the half shell, pan-seared scallops, and giant lobster tails joined by drawn butter. But the eatery’s signature dish is a different kind of aquatic creature: frog legs arrive at tables sautéed and soaked in garlic butter. Maritime decor complements the nautical morsels, from nostalgic photographs of lighthouses to miniature models of ships to barnacles on the eyebrows of every server.
Run by Bob Chinn's nephew, Chinn's 34th Street Fishery has made a name for itself with fresh seafood that earned a feature on ABC7's Hungry Hound. Tuna, king crab, and jumbo shrimp get flown in daily from Hawaii, Alaska, and Florida. Chefs prepare the oceanic delights in a variety of international styles, whether drizzling them with lemon butter and white wine, blackening them with Cajun spices, or tempura-frying fillets. They also pair fish with swirls of pasta al dente or a mound of filet mignon that's juicier than an orange wrapped in the National Enquirer. Diners can pair their seafood with signature dishes including garlic butter?dipped rolls, tall mai tais, or housemade desserts.