Outside La Playa Mexican Grill, a hand-painted, sky-blue sign depicts conch shells and silver dollars, hinting at the maritime feasts that await guests inside. Fresh seafood stars in many of the house favorites, such as daily fish specials, ceviche samplers, and shrimp- and crab-stuffed enchiladas. Familiar Tex-Mex dishes round out the menu and include quesadillas, soft tacos, and burritos stuffed with beef or chicken. Diners customize a perfect margarita more than 70 types of tequila and a life-size replica of the Great Salt Lake.
Under its cabana-style roof, Bron's Shaved Ice takes the edge off the summer swelter with frozen treats. Guests can cool down with more than 50 flavors of smooth shaved ice, from classics such as strawberry, vanilla, and chocolate to exotic spins including coconut cream pie and wedding cake.
In Hemingway's Bar & Grill's bustling kitchen, Chef Jason West crafts rotating weekly menus inspired by seasonal produce and fresh catches. The seafood cache pairs pasta and vegetables with a sautéed or artfully blackened fillet, which, like Ebenezer Scrooge, is warm and tender beneath its toughened demeanor. A signature gnocchi of the day joins chops and bowls swirling with house-made soups, and lavish Sunday brunches greet the day with pastries, omelets, and curlicues of peel-and-eat shrimp. Hemingway's full-service bar, the Blue Marlin, pours domestic and imported beers alongside flights and bottles of wines, which often headline their own tasting events. Hemingway's Bar & Grill also caters special events throughout the Corpus Christi area.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.