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Posts Tagged ‘oysters’
dive

Filling the Fuego Void

Chow, Baby
I’ve been missing Salsa Fuego a lot lately. Last year, the outstanding haute-ish Mexican eatery moved out of its tiny location on the Weatherford Traffic Circle to a place with more square-footage, and then –– poof! –...


The Dive’s Roc-A-Fella oysters were sweet and tender. Photo by Kayla Stigall.

Dive on In

Chef Josh Rangel’s new eatery is not your average fish fry.
LAUREN PHILLIPS
Perched on the edge of the traffic circle at Camp Bowie Boulevard and Alta Mere Drive is an unassuming little building with a better-than-average pedigree: It’s the former home of Charlie’s Old Fashioned Hamburgers and, mor...



sushi-baby

Postpartum Party

Chow, Baby
Someone very close to Chow, Baby is pregnant, and it’s really cramping her style. Don’t get me wrong, I admire the discipline it takes to abstain from booze, certain types of fish, caffeine, and pretty much everything fun i...


Batter Up the Bayou

The fried Cajun delights come on furiously but not fast at Mary’s.
Peter Gorman
Out on East Belknap Street, past Little Vietnam, is an odd little restaurant in a freestanding single-story building that’s previously been home to a Long John Silver’s and a Mason Chicken & Sea Food, among oth...



Dive In

Don’s Seafood isn’t really concerned with your other New Year’s resolutions, just the one that says “Save money.”
Jimmy Fowler
It seems that Dan’s Seafood, a scrappy little neighborhood joint just north of I-20, is determined to make you break at least one of your New Year’s resolutions, specifically the one that says cut back on fried fast...


Effortless Elegance

Olenjack’s Grille delivers exciting flavor combinations in a sophisticated-casual atmosphere.
Jimmy Fowler
Open barely a month in Arlington, Olenjack’s Grille, the namesake of renowned ex-Reata and Chisholm Club maestro Brian Olenjack, has found its identity in a very short time: hearty Southwestern- and Southern-influenced creati...



Venus on the Half Shell

They’re big, they’re beautiful, and they’re the best but not only reason to visit Big Fish.
ANTHONY MARIANI
There are oysters on the half shell, and then there are Big Fish’s oysters on the half shell.