Delicious: Seafood

Seared sea scallops with roasted corn, fava-bean succotash, cornbread puree and grilled okra— Photo by Mark Davis

Oak Cliff has become a dining destination, but until last April, our neighborhood was lacking a key cuisine — upscale seafood. Jonn Baudoin opened Driftwood in the old Con Fusion space off West Davis with executive chef Omar Flores at the helm. “I love Oak Cliff, and I didn’t want to compete with other restaurants,” Baudoin says. “I wanted to be an addition to what was already here.” The menu at Driftwood changes from week to week, based on the freshest fish available. It’s sourced from all over the world and arrives within 24 hours of being caught. A few dishes always stay on the menu and have become customer favorites, including the grilled gulf shrimp, served with speckled butter beans, white corn polenta, Spanish chorizo and lobster froth. The more adventurous may go for the char-grilled octopus. The restaurant, with its blue-and-silver color scheme, carries an elegant yet breezy vibe that still fits our neighborhood’s laid-back attitude. “It’s The Hamptons meets Oak Cliff.”

642 W. Davis

Ambiance: upscale
Price range: $20-$30
Hours: Tuesday-Saturday, 5-10 p.m.
Tip: Reservations are required, but the bar and patio have open seating.

Driftwood has a beachy vibe Photo by Mark Davis.

| more dining spots |

1. Zen Sushi
This is Oak Cliff’s go-to sushi spot, putting a southwestern twist on the Japanese staple. The signature xalapa roll combines tuna, cilantro, lime, avocado and jalapeno — a great dish for the summer months.
380 W. Seventh, 214.946.9699

2 Mariscos La Reyna
This dive-y spot with mostly a Spanish-speaking staff offers excellent shrimp tacos and ceviche that rivals some of the nicer Mexican seafood restaurants in town.
517 W. Jefferson, 214.941.6661

3 Tillman’s Roadhouse
The menu at this rustic restaurant has several great seafood options. Try the crab cakes to start and fill up on the coriander and cumin-roasted tuna or the Texas redfish fava bean and cauliflower succotash, tex-mati rice, cauliflower puree and pickled fennel.
324 W. Seventh, 214.942.0988


By |2012-07-25T23:47:15-05:00July 25th, 2012|All Magazine Articles, Delicious, Dining, Food and Drink, Restaurants|Comments Off on Delicious: Seafood

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Emily Toman
EMILY TOMAN is the senior editor. Email etoman@advocatemag.com or follow twitter.com/emilytoman.