There are no wrong choices here, but I really love the cold preparations that are skillfully but simply prepared so the freshness just punctuates.
AAA Inspector Notes
Although Dallas is not the place one might expect to find great seafood, remember, this is the city that thinks big. Luckily, so does Chef Nick Badovinus, who grew up in the Seattle area and has now blessed North Texas with delicious, straightforward, seasonal (so it's at its best) sea-dweller cuisine. The menu focuses on Northwest preparations, but no coast is off limits. You may find ceviche, fish tacos and a poke bowl next to the oysters, crudos and fresh catch. The dining room is cozy and definitive Northwest with its nautical fixtures, drift wood, rope and hanging pea coats. The small stool bar fills up with the well-heeled locals, who are called by the earthiness and warmth of this inviting eatery.
