Seafood in Dallas Observer
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Mac’s is more grill than bar, but the pub side of this American-style eatery draws a local crowd for preparty weekend dinners or early nightcaps during the week. Since 1987, a black stone-top bar, ornate dark wooden shelving and a few tall round tables have afforded the neighborhood regulars a spot to catch the game […]
This mermaid-inspired raw bar and champagne room sits adjacent to Paradiso along Bishop Avenue. The open-air courtyard has couches and is a great space for chatting and watching the vibrant scene pass-by. There’s a small but well built cocktail menu and several seafood dishes in addition to a raw bar with fresh shucked oysters.
Just a rhinestone’s throw from University Park, Nick Badovinus’ homage to his native Seattle features a plethora of oysters, a good bowl of chowder and simple but just-right preparations of seafood. Prices reflect the cost of flying these ingredients from the Pacific to Dallas, which (justly or not) causes some customers to raise their eyebrows. […]
Spelled simply, Cajun is an exquisite teetering act between spicy ferocity and the freshest raw materials. Nate’s executes this balance with the effectiveness of a sturdy swamp cooler. The kitchen sweats smoky spice fog that hovers and haunts the spaces between the beer signs as it bubbles massive portions of unrivaled richness. You’ll find big […]
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Prospective diners could learn everything they need to know about Nick and Sam’s by walking through the parking lot. Valets squeeze in freshly detailed luxury cars and limousines of various shapes and sizes park out front. Inside the meat den, dark wood floors and dark wood ceilings framed dark painted walls in between. Waitresses hold […]
If it swims, it flies. The Oceanaire has fresh fish-Arctic char, Shetland Island trout, barracuda, red mullet, smoked sturgeon, thresher shark, blowfish-flown in from every conceivable global spot-Iceland, the East Coast, New Zealand, Panama, South America, Hawaii. The menu is driven by catch freshness and reshuffles daily-even hourly-as the market dictates. Have your catch prepped […]
Like all Pappadeaux locations in the family-owned Pappa’s chain, this one serves swimming-yesterday fare. There’s a little of everything under the sea — clams, oysters, shrimp, catfish. Steak and chicken are included to round out the kitchen’s offerings. The fresh-food philosophy extends to the tartar sauce, which is made from the house mayonnaise. As is […]
Like all Pappadeaux locations in the family-owned Pappa’s chain, this one serves swimming-yesterday fare. There’s a little of everything under the sea – clams, oysters, shrimp, catfish. Steak and chicken are included to round out the kitchen’s offerings. The fresh-food philosophy extends to the tartar sauce, which is made from the house mayonnaise. As is […]
Ask anyone who’s lived in Dallas long enough and they’ll gush about the service at Pappas Brothers. The old-school steakhouse has been a Dallas fixture for more than 30 years, harkening an era when fine dining meant a trip to restaurant row. The setting has changed some, and now strip clubs outnumber fine dining restaurants […]
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We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
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We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]