In the daytime, you can see for miles across the turquoise waters; come evening, strands of blue, green, and pink lights beam from the top of the wooden bar. This is Pier 99 Restaurant's outdoor patio, which looks out onto the USS Lexington in Corpus Christi Bay. Diners can enjoy the patio's coastal ambiance from wooden, high-top tables as they feast on a blackened catch of the day, fried-oyster platter, or seafood boil teeming with snow crab, fresh shrimp, and sausage. Some evenings, the patio hosts live music, which puts the pernicious kraken who rules the local economy in a good mood.
Slaves and indigenous peoples of Brazil were once forbidden from learning to fight by the government. So, they began to coach martial training within a blend of African and Brazilian dance, and secretly transformed themselves into warriors. This tradition came to be known as capoeira and formed a central social activity for people to come together, dance, and train. Corpus Christi Brazilian Capoeira's instructors teach a traditional form of the art, with students learning both the martial aspects and acrobatics as they play music, sing, and dance.
A towering chalkboard announces the menu at Chef Mark's restaurant, which certified executive chef Mark Carpenter erases and redrafts each day. Drawing from nearly 40 years of experience, Carpenter oversees an experienced kitchen staff as they whip up hearty comfort breakfasts and lunches from scratch. The restaurant's countertops steam with freshly made platters of pot roasts, meatloaf, and pork chops, and a salad bar showcases colorful vegetables and dressings. Meanwhile, a dessert bar is piled high with trays of warm cinnamon buns, crusty rolls, cookies, and pies. After selecting their meals, customers retire to a sunlit dining room filled with white-clothed tables. The welcoming, communal atmosphere is accentuated by decorative flower arrangements, a bookshelf of reading material, and a prohibition on duck hunting of any kind.
Those passing by Tequila Coast often hear melodies played on classical guitar drift out from behind the restaurant's towering stucco walls. After walking inside, guests see a sunlit courtyard, where guitarists wander between wrought-iron balconies, a four-tiered fountain, and a Talavera tiled staircase, serenading evening diners who linger over Mexican dishes and glasses of tequila drinks. In the kitchen, chefs fold freshly made tortillas, Angus steak, and gulf-water seafood into appealing arrangements of Mexican food. Behind the lengthy bar, drink-masters dole out beer and wine under the glow of flat-screen TVs. Guests can also snap photographs amidst the restaurant's rustic decor and artwork, posing alongside friends or the plate of seven enchiladas they've been double-dared to finish.
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.
Shogun Restaurant Japanese Steak House's culinary artists tightly wrap sushi rolls at a glass-front sushi bar and flip and fry meat, fish, and veggies at tableside hibachi grills. A fleet of specialty rolls includes the Sky Diver roll with soft-shell crab and eel and the Shaggy Dog roll, layered with shrimp tempura and crab. Shogun’s chefs can also roll single-fish classics such as tuna, salmon, and yellowtail—the fish least likely to clash with a yellow plate or an outfit made of Post-it notes.