The kitchen anglers at Staks of Fish bait appetites with a menu showcasing crispy, comforting fish dinners. Jumbo shrimp, catfish, tilapia, red snapper, and whiting take a dip in the house's secret batter before diving into the deep fryer and emerging golden brown like a pan-fried Academy Award. Cooks craft dinners to sate a range of appetites, with meals such as two red-snapper fillets ($7.99) or 10 shrimp ($10.99), complemented by a choice of fries, hush puppies, coleslaw, or bread and pepper. Fingers wrap up ready-made sandwiches ($3.99) to take on impromptu picnics, and à la carte diners may order extra coleslaw ($1) or extra bread ($0.25 for two slices) to create DIY po boys.
Broiled or fried. Those are your only options at Pacific Star Restaurant & Oyster Bar. But people who make all their life decisions by flipping a coin don't seem to mind?and neither do the other customers. This includes Rob Balon, a food critic for Fox 7, who said, "Pacific Star is the kind of restaurant where you can get your favorite seafood with a little kick."
He's referring to appetizers, such as shrimp-and-oyster cocktail and fried crab fingers, and entrees, which are divided into fried and broiled categories. On the fried side, there are jumbo shrimp, catfish, and gulf oysters, and the broiler churns out stuffed flounder and jumbo crawfish tails. Plus, the menu even showcases a handful of Cajun favorites such as crawfish ?touff?e and crawfish pirogue.
Shore Club Restaurant & Bar serves up both gourmet food from the land and sea and a picturesque view of Volente Beach at Lake Travis. While staring out at the rippling water, diners devour Texas rib-eye steaks of marbled Angus beef and black-and-blue bacon burgers. From the sea comes barbecue bacon-wrapped shrimp?stuffed with jalape?os and glazed with Myers Rum barbecue sauce?as well as lobster mac 'n' cheese with lobster claw meat saut?ed in spiced coconut oil.
Shore Club Restaurant & Bar encourages folks to come in for a full meal in the restaurant or a quick bite at the bar in between jaunts to Shore Club Volente Beach's sprawling water park. After a day out on the water, many diners head to the bar's outdoor patio to sip cocktails and toast to not running into any krakens.
Circle S Catfish Grill is a labor of love for the Shipp family, with elder son Adam managing the day-to-day affairs, wife Kelli and parents Randy and Patti taking time from their retirement or teaching careers to pitch in, and younger brother Nick employing his training under Wolfgang Puck to design many of the recipes on the menu. Like a fancy state dinner with coloring-book placemats, the restaurant fuses a family-friendly ambience with elegant dishes, such as Angus beef sirloin, grilled salmon, or Nick's specialty bread pudding topped with crème aunglace. Collected artifacts of Americana, buzzing neon, and a huge flat-screen TV adorn the walls, surrounding vinyl and chrome furnishings that evoke the image of a mid-20th-century Route 66 diner. Freshly cut fries sidle up to plates of fried catfish or grilled chicken, and housemade salsas, tartar sauces, and cocktail sauces pair up with tilapia, chips, and succulent fried shrimp.
The Bottom has plenty of Fort Worth pride. The multiple flat-screen TVs attract flocks of TCU students and fans on game days, and the menu itself has items that pay homage to the fearsome Horned Frogs. There are the purple beer and the Polliwog: a frozen concoction named after the Old English term for a tadpole and made with secret ingredients that can only be revealed if the blender is kissed by a princess. Also in the bar, 35 taps represent breweries from nearby and afar, including Rahr & Sons, Shiner, Saint Arnold, and Stone.
In addition to the bar, this family-owned, community-oriented restaurant offers something for everyone. Saturday and Sunday brunch entice local families to stop by this neighborhood eatery. Outside, guests can unwind on the spacious patio and enjoy gigantic burgers and Southwestern apps and entrees amid leafy palms at tables in both the shade and the sun.
Daddy Jack’s luminescent sign hangs over its corner spot in the Sundance Square district, beckoning diners to walk past the outdoor patio and detect the aroma of fresh lobster, clams, and a perfectly grilled steak here and there. Fresh seafood satiates East Coast cravings at both dinner and lunch with blackened shrimp and jumbo sea scallops and lobster tails. Pasta dishes entangle mussels, lobster, and clams in housemade sauces, while completely vegetarian dishes forego the seafood for mushrooms, tomatoes, and balloon animals. Wines journey from around the globe—from Chile to New Zealand—to wash down meals.