It only takes one visit to town to become acquainted with Crab-N Seafood Restaurant, a local mainstay. Travel + Leisure reports that "Repeat travelers to Rockport know to head to this popular eatery ... for their first supper in town," then adds a caveat: "If you can beat the locals [there]..."
In an area rife with seafood restaurants, it's clear that Crab-N has the recipe to success: sourcing the freshest catches and preparing them in interesting ways is likely what's given the restaurant years of loyal patronage (in this case, nearly 40). The menu includes inventive dishes such as shrimp with crabmeat stuffing, pecan-crusted flounder, and pan-seared sliced tuna over avocado with a ginger/citrus sauce. Even plain cuts are dressed up with the restaurant's homemade sauces, such as the crab-and-roasted-pecan relish. Anyone arriving with their own fresh catch can bring it in, too. As long as it's been prepped, Crab-N's kitchen will cook it for you?but probably not feed it to you.
Roosevelt's is fine dining island-style. Reservations are recommended. Guest can enjoy dining inside or outside on the wrap-around porch. Chef Tim Metzner and his staff create memorable dining experiences one plate at a time. Great food is prepared in an open kitchen as guests enjoy great drinks, wine and conversation.
Cuisine Type: French American Bistro
Most popular offering: 8 oz. Angus tenderloin and fresh fish
Delivery / Take-out Available: Takeout Only
Alcohol: Full bar
Number of Tables: 11?25
Parking: Free street parking
Handicap Accessible: Yes
Pro Tip: Large groups should call ahead.
Otherwise, enjoy our great wine list and wonderful ambiance.
Whether Chef Gary Kent and Sous Chef William Ramirez are preparing escargot and fresh oysters, roasting chicken, or assembling ham and gruyere sandwiches, they keep one goal in mind: to transport diners back to a time when all food came from real farms. To do this, they seek out local ingredients at the height of seasonal freshness, from organic produce and artisan cheeses to humanely raised meat and wild fish. They pair this wide-ranging selection of simple, yet upscale food with an equally robust wine list, which features over 50 wines from Napa Valley, France, Italy, and Spain.
The food isn't the only thing that whisks visitors back to a simpler time. The dining room creates a rustic, yet sophisticated vibe with exposed brick accents, polished concrete floors, old wood furnishings, and suspended wine bottles. Vintage candle sticks and old-fashioned lighting fixtures add to the comfortably elegant ambiance.
The cooks at Fish Place fill their menu with Cajun and Creole-inspired seafood dishes, such as rich seafood gumbo and shrimp po-boy sandwiches with jalapeño mayonnaise. They also fry up oysters, redfish, and popcorn shrimp, and assemble 25-to-75-piece “Family Seafood Packs” with combinations of catfish, tilapia, chicken, hushpuppies, and fries.
Words such as “shrimp” and “gumbo” decorate the wallpaper in a handwritten pattern, just as they did in the oval office during the Jimmy Carter presidency. Furthermore, the cooks’ daily specials appear as vivid chalkboard portraits.