La Playa Mexican Grille's culinary team orchestrates edible symphonies by arranging flavors in plates of fresh seafood and crackling skillets of fajitas. Ceviche Campechana ($10.79) tap dances across tongues and belts out whitefish, shrimp, and crabmeat show tunes before an uproarious spicy-red-sauce audience. Unfurl the flour tortilla of an El Grande burrito ($8.99) to survey acreage of refried beans, rice, chili con queso, and mounds of beef or chicken. Others may choose to curb carnivorous cravings with a savory pouch of roasted poblano pepper ($12.99) stuffed with white cheese and bear-hugged by fajita steak and ranchero sauce. Rear hot sauce aficionados of the future with an order of crispy beef tacos or quesadillas ($5.79 per entree) from a menu styled for mouths 10 years old and younger.
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.
At Crab-N Restaurant, chefs blend house-made sauces to spice up a diverse menu of shrimp, fish, and crab dishes primed for patrons soaking up waterfront views. A fleet of sautéed shrimp dusted in flour dock in diners' mouths ($17.99), while grilled yellow fin tuna pairs with wasabi or a reduction of balsamic vinegar, brown sugar, and ginger ($20.99). Diners dig into the fried soft-shell blue crab ($21.99) or savor the 6-ounce filet mignon ($22.99), made from only the finest of seafaring cattle. The eatery's house-made crab and shrimp butter cream sauce ($4.99) or crab and roasted-pecan relish ($6.99) add flair to any meal like a sequined napkin shot from a tabletop cannon.
Chefs fuel hungry fisher-folk as they cast lines from picturesque Keepers Pier, serving them a menu of burgers and drinks. Beefy bounties commence with two juicy Jalitos, thinly sliced jalapeño peppers that receive generous coats of breading and dips into the deep frier. Cool down jalapeño-warmed mouths with a soft drink of your choice or by installing miniature fans on your uvula, before biting into a thick Beach burger. After the meal, diners can pick up their fishing pole and hit up some of the U.S. Gulf Coast’s most productive fishing piers. Baited lines can lure texas red fish, scrumptious speckled trout, and whopping black-drum fish, which can grow up to 78 pounds. Big-game sharks prowl the waters, as do feisty cobia fish, whose delicate white meat obtains its color after chilling, late-night readings of Moby Dick.
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.