Posts Tagged ‘seafood’

Pump Up the Pacific

As my mother often says, I was born early and that’s the last time that ever happened. I was meeting a friend for lunch at Pacific Table (1600 S. University Dr., Ste. 601), Fort Worth’s newest seafood eatery, set in the for...

Waters’ ceviche trio, with shrimp, striped bass, and ahi tuna, awaits. Adrien P. Maroney

Ocean Breeze

Bonnell’s Waters is a dazzling if occasionally uneven experience.
While non-local foodies probably equate our little hamlet with Tim Love, locals know that Mr. Love Shack is far from the only game in town. Since 2001 Jon Bonnell has been wowing palates across the globe with his gourmet rustic...


Deliciously Deductible

If the Fourth of July is Cowboy Christmas because of all the rodeos going on, then surely April 15 must be Food Writers’ Fright Night. My dining room table looks like Russell Crowe’s wall in A Beautiful Mind. Still, each on...

The raw oysters are firm and tasty at Texas Pit Oyster Bar. Chase Martinez

Texas Pit: Bottom Highs

Lofty flavor abounds in catfish and mollusks.
There aren’t many places around here to go for raw oysters. J&J’s Oyster Bar in the Cultural District and Big Fish in Grapevine are the only two that readily come to mind. Landlocked Fort Worth isn’t as far as you can...

A piece of chu-toro (medium tuna) nigiri prepared by Jiro Ono in "Jiro Dreams of Sushi."

DVD Review: “Jiro Dreams of Sushi”

Kristian Lin
I’m a sucker for documentaries about food, so even if I hadn’t started eating sushi on a regular basis recently, I’d still be fascinated by Jiro Dreams of Sushi, Peter Gelb’s documentary that has just come out on DVD th...


Words to Live By

Fort Worth Weekly
Writing about restaurants that set up shop at cursed addresses — sinkholes where cafés before them have gone to die — is always bittersweet: Who knows how much longer those dishes and servers will be around? I’ve reviewe...

Tang’s Pacific Bistro offers ninja chips, a beef ramen bowl, a California roll, and sesame chicken. Lee Chastain

Pacific Tang

Nothing’s hoity-toity about this small local chain, but everything’s solid.
In any category of ethnic food, places that hew to their original tradition are usually better bets than the Americanized versions of same. But sometimes, ethnic and Americanized can be a good combo — as with Tang’s Pacific...

A live blue crab crawls up to say hello to a crabcake of his fallen brothers, surrounded by pan-seared red snapper, Alaskan king crab, jumbo snow crab claws, and an Electric Blue Martini. Tony Robles

Blu Waters

Sophistication and flavor are on tap at the new Blu Crab.
Victor Nguyen, Eric Nguyen, and Henry Pham, proprietors of The Blu Crab Seafood House & Bar, picked an interesting nest for their fledgling restaurant. The new joint occupies the space on Camp Bowie Boulevard where Café As...

Going Volcanic Over Little Squids

Chow, Baby
Having never spawned a child, I may not be in a great position to judge parents, but that doesn’t stop me from forming opinions about people who don’t teach their little darlings how to behave in public.

Finger-lickin’ Texas Style Chicken and Seafood

New Southside joint gives pleasant meaning to the term “greasy spoon.”
In the shadow of the Hospital District, Rosedale Street just east of I-35 offers a veritable coop of fried chicken places. Clearly the hospitals didn’t spring up around the eateries, so it must be that restaurants that dish o...