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Hello Droolers!

​Do you love food?  So do we!  And we enjoy exploring all of the cuisine available in and around the Coastal Bend.  It seems new restaurants and dining opportunities continue to pop up all around us and we look forward to each new experience.
But we only care about one thing.
We don't care if it's $5 or $500. We don't care what the bathroom looks like, or even if there is one. We don't care if the server is knowledgeable or rude. We don't care about the decor, plates, or lack thereof. We only care about one thing.
When it hits your palate, does it blow your mouth up? Does it make your jaw drop until you realize that the food is spilling out? Does it make you close your eyes for a moment? When it does, you'll know. And all of the dishes on this blog will make you drool.
Welcome to Drooldish!

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Spicy Tuna Roll | Water St. Oyster Bar

9/16/2019

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The spicy tuna roll from Water Street Oyster Bar was undeniably good. While the entirety of the roll wasn't overly spicy, it packed a savory punch. The rice was cooked to perfection, and the tuna was fresh, vivid, and beautiful. The creamy, yet delicate, sauce proved to be the cherry on top of this wonderful meal, and it was good enough to eat alone. We highly recommend this flavorful roll!Madison Schaney3:30 PM (21 minutes ago)


to me







The spicy tuna roll from Water Street Oyster Bar was undeniably good. While, the entirety of the roll wasn't as spicy as some may like nit, the sushi most definitely packed a flavorful punch. The rice was cooked to perfection, as well as the tuna. The creamy yet delicate sauce proved to be the cherry on top of this wonderful meal, and it was good enough to eat alone. If you get the chance, i would highly recommend ordering this. 
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Snapper Tacos | The Blue Clove on Everhart

8/28/2019

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First I'd like to say THANK YOU to the fans and followers that keep tabs on us and message us occasionally to see if we're bringing back the food blog - YES, IT'S BACK! Thanks for the push!

​Now... let's talk about some snapper tacos, shall we?

With lightly spicy blackening seasoning, chipotle mayo, avocado slices, and a nice crunch of cabbage, these fish tacos are amazing! The fish is perfectly cooked - tender, moist, and flaky. This dish is served with a side of rice and steamed vegetables, making it a beautifully balanced meal.
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Chorizo Fries and a bowl of Gumbo | Giggity's (Port A)

1/13/2017

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We recently went to Port Aransas for lunch and decided to check out Giggity's, a restaurant and bar we've heard tell had some pretty good food.  You can find them on Facebook, HERE. There were a lot of things on the menu that sounded tasty, but we decided to try out the Chorizo Fries first.  Oh man, were they good!  

The fries were thin cut, crispy, and dusted with a flavorful seasoning.  This is awesome, because if you get a bite with just the queso, you still get a mouthful of flavor!  Whoever prepared the dish must have loved food as much as we do because they poured queso in the bowl before adding the fries, then drizzled queso on top.  This means you don't run out of cheese and your fries don't get soggy - #awesomesauce!  The concoction was topped with chorizo and pico for a vibrant, yet creamy bite.  MMMMMmmmm...

Then we ordered the gumbo and we must say... some of the best gumbo we've had in a while!  This isn't that tomato based, vibrant gumbo you get served in so many places... this is legit gumbo!  A deep, dark broth, rich and thick.  A full serving of shrimp and sausage... It was tasty!  And it happened to be one of those cold days we just had, so this really hit the spot!  

We went to take a look and don't see it listed on the menu on their website, so it may be seasonal.  If so, get in there and get it while they have it!  

We WILL be going back and trying more things from their menu!  It's a fun place to go and the food is on point!  It was midday when we went, but apparently they have live music in the evenings - sweet deal!  And they have a couple of pool tables, too - that is something we love to find in places that have good food - haha!

Head on over and let us know what you think!  Got another food suggestion?  Click HERE to tell us!

Got a restaurant and need food pictures?  Click HERE for more information!
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Cajun Trashcan Tacos | Black Monk Tavern

9/9/2016

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PictureSailor Jerry's Shrimp Wraps
CONFESSION: We are not always timely in our reviews.  Black Monk Tavern has been on our radar for many, many months now, but we’re finally getting around to blogging it.  Why?  Well, because it’s that good!  It’s a bar, but the food is by no means “bar food.”  And it is droolworthy.  And you will crave it, especially late at night. 
So this is how it has been with us for months now.  We first tried BMT late one night when we went in to check it out and listen to some live music.  We didn’t have our camera – we were just there to check it out.  The food… killer! 

Wow! 

We had the Ahi Tuna Wonton Crisps and the Cajun Trashcan Tacos.  NOT bar food!!!  The tuna crisps were great – seriously!  But the trashcan tacos are something we have gone back for again and again.  THAT is how much we crave them!  In fact, we posted a video on our Drooldish page on Facebook about those tacos!  And that was NOT the first time we had them.

The next time we went in was after we had been out playing pool.  It went a little something like, “Hey, wanna swing in to Black Monk and get some of those tacos???”  Yes, please.  And did we have the camera with us?  Again, no. 

And that trend continued.  We end up there at night, eating all that awesomeness, but not getting it on the blog because we don’t plan to go… we just GO. 

Now let’s get to the food… because that’s what we’re clearly all about.  The tacos… a simple, yet perfect combination of flavors and textures.  Sausage, shrimp, and red beans in a flour tortilla, topped with an over medium egg… Wow!  Bust that yolk and you have the perfect sauce for that Cajun combo of flavors.  It adds just the right amount of creamy and balances out the Cajun spices.  Simple and delicious and exactly what your body wants when you’re out at night.  The other items we have had have also been on point - delicious food that happens to be available at an unassuming tavern.  

Even our most recent visit was unplanned.  We were returning from a concert and happened to have the camera with us.  There it was again… “Hey, wanna swing in to Black Monk and have some tacos?  Maybe shoot a game of pool?” 

​You can’t say no.  The answer is always a resounding “YES!”

Get in there and see exactly why we’re obsessed with this place!  Maybe it’ll become “your bar,” or maybe, like us, it’ll be the place you go to wrap up your night. 

​Give it a go and let us know what you think! 


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Cheesecake | Yummy Tummy Cheesecakes

9/6/2016

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Oreo Cheesecake
Oh my gosh, creamy dreamy perfection!!!  Are you kidding???  These are perfect.  They are everything you hope to find in a cheesecake and none of the disappointment.  They are perfect.  Yummy Tummy Cheesecake smells like sugar and cream cheese. The display case beckons and you cannot turn away... the artistry.  The attention to detail.  We eat with our eyes before the food crosses our lips and our eyes devoured this!  Perfect.  What else is there to say?  If you want cheesecake, you want THIS!
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Banana Pudding Cheesecake
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Chocolate Cheesecake
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Blue Clove Fish Tacos | The Blue Clove

8/9/2016

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If you haven’t yet been to The Blue Clove, you need to stop playing games and get there!  

When we arrived, the parking lot was slammed, so we parked across the street (returned to a nastygram from the manager of the laundromat threatening to have us towed, so driver beware). We were happy to find there was a table for two available, so we didn’t have to wait for a seat – but it was the last one!  After our lunch, it was very clear why the place was packed…

First look at the menus showed some serious value-based pricing. Turkey and avocado sandwich with fries for $6 – crazy! 

​We started by ordering a small salad, which was MUCH larger than expected and super fresh!  They also brought us a basket with a couple fresh, herbal bread knots and some homemade blueberry muffins.  Those were great, but we were trying not to fill up before trying some of the menu fare.

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Back to the salad… It was super fresh and crunchy and exactly what you would hope for in a garden salad, but never really expect. The ingredients were also cut perfectly and fit nicely onto a fork, avoiding that whole “lettuce slapping you in the face” situation you get into with many restaurant salads. We ordered ours with blue cheese dressing and were delighted to find big hunks of blue cheese in the dressing.  It was a great way to start our meal.

​We also ordered a cup of seafood gumbo to share, since we saw a bowl go by and it looked tasty.  
Wow – lovely depth of flavor and they did NOT skimp on the meat!  Fish, shrimp, scallops, crawfish, and sausage were loaded into this dish, along with rice and vegetables in a rich, flavorful broth.  Fabulous gumbo! Yum!
For our lunch entrees we ordered the Shrimp ala Diabla and the Blue Clove Fish Tacos. The tacos were killer! From the crunchy veggies and the perfectly seasoned fish, to the creamy avocado… the flavor and texture combinations were on point.  Top that with the chipotle sauce and you have the best fish taco we’ve had in a LONG time!

And the shrimp in the Shrimp ala Diabla?  Huge! And bathing in a delicious bowl of creamy white wine sauce and spicy peppers, onions, and garlic. The aroma alone was enough to get your mouth watering.  But the flavor was spicy perfection.  
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We would be remiss if we failed to mention the fries... Not only are they hand-cut fries, they are lightly battered and peppered.  The size and texture bring to mind the flavors of fries dipped in a pepper cream gravy, but you get all of that flavor without the gravy.  They are unlike any fries you have tasted and something we know we will find ourselves craving...
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The whole meal was epic!  Usually when we blog a meal, there is one dish that is droolworthy, but this was not the case here.  Everything that was brought to our table would easily make the blog on its own!  Two different droolers suggested we try this place and we have to say, it did NOT disappoint!  

We went for lunch, but there is a separate dinner menu, which has some amazing sounding dishes that we MUST try! We WILL be going back soon… and as often as possible.  
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Flounder Fillet | King's Seafood

7/22/2016

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As we walked up to King’s Seafood, the place was packed!  There was a line out the door and very little seating room.  This did not stop the customers from lining up to get some of that deliciousness!  Gives you a good feeling about the food when business is that busy.

We ordered the flounder plate and it was incredible – a HUGE fillet of flounder served atop waffle fries.  That flounder… well, just wow!  Perfectly seasoned and lightly breaded, it was SO fresh and cooked perfectly.  When you order fried fish, you don’t expect the see a giant fillet of the freshest fish served up like that.  Amazing!

We also got the drum – another gorgeous fillet!  It was a beautiful contrast to the flounder, which was light and flaky.  The drum was much more dense and meaty.  Both were mouth-wateringly perfect.  We loved that the breading was light and adhered to the fish, but the thing that stood out the most was the freshness.  A great meal and one we will be returning to have again and again!

​You should go get yourselves a piece of fried fish, people!
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French Onion Soup | Bonn A Petit

6/26/2016

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As we walked into Bonn A Petit, the rich aromas of the food struck us and we were excited to try some of their dishes.  After reading the menu, we decided on the soups.  

Our first pick was the French Onion Soup and it was a winner!  It wasn’t a broth soup, but truly an onion soup.  Tons of fresh herbs created rich depth of flavor.  The broth itself was amazing and rich.  The melted cheese over a baguette made for a wonderful compilation of textures.  

Our next item was the Mushroom and Brie Soup.  Another winner!  It was very mushroom rich and the brie created a velvety base.  

The restaurant brought us a delicious tasting dish of their Tomato Basil Soup to try.  It was so vibrant and delicious that it made us realize we should have ordered it right out of the gate, as well!  The basil was fresh and strong, while the tomato was bright and vibrant.  It was a very flavorful dish that we cannot recommend strongly enough!

​We went during lunch and the restaurant had a bistro style café vibe, all light and bright.  We were told that evenings have a much different feel, as well as a different menu.  We look forward to returning for dinner one night, but our daytime experience was most definitely drool-worthy!

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Spaghetti Bolognese | NY Joe's Italian Restaurant | Corpus Christi Food Blog

5/8/2016

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Spaghetti Bolognese
Boom, we're here!  NY Joe's Italian Restaurant!  BYOB. Drinking a nice Rioja.

This is hands down THE BEST Italian we've had!!!  It's unbelievable.  Everything from the pasta to the sauce to the calamari is made in-house.  The quality and love of food conveys in an epic and unforgettable way.  We feel like we've found a hidden gem in a strip mall.  ​
PictureFreshly made in-house Calamari
The calamari was recommended, and listed on the board as the best in town. A little pretentious, but let's try it. Well, it's true, best we've both had, actually. Fresh, vibrant seafood flavor, but without the bait. They are lightly breaded, and perfectly crunchy with what seems to be a simple corn starch batter. The accompanying marinara is vibrant and perfect with it.

Lobster ravioli... The pasta looks puffy and fresh made. It's five ravioli with pink sauce. It isn't artistically stacked or garnished at all.  Don't be disappointed by the presentation - just wait until you put it in your mouth and let the food do the talking. The pink sauce is thick and good - slightly sweet, but pairs well with the lobster flavor.
The pasta is, indeed, freshly made... the lobster is light, not chunky, but plenty of sweet lobster flavor... delicate and delicious. 

The salads were fresh and crisp and the dressings homemade, and on the sweet side.  As much as we love salad, save yourself for the main courses... you won't regret it!

Our favorite... the Spaghetti Bolognese!  Wow!  And again, don't let the lack of presentation set you back.  Just brace yourself for some amazing flavors and textures.  Dig in... impossibly creamy, while staying vibrant and light.

As we drink our last glass of wine and sit back with our full and happy bellies, we're secretly people watching. And as they come through the doors, we can't help but be happy for them. We're excited that they'll be enjoying some amazing food and we pause when they take their first bites... and we experience that moment with them.

 Thank you, New York Joe's!
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Fresh Garlic Bread
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Lobster Ravioli in Pink Sauce
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Interview with Chef Michelle of South Texas Sushi | Corpus Christi TX Premier Food Blog

3/31/2016

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DROOLDISH: We love your restaurant, South Texas Sushi.  It’s amazing.  One of the things we love is that you’re always out there.  You’re behind the counter making amazing food, but you always come out and say “hi” to people.  Is that something you do intentionally, or do you just love meeting your customers?  Because we don’t see that in every restaurant.  

MICHELLE: I always notice when I go into restaurants that I rarely see the chef or the owner – the “wizard behind the curtain.”  You see more of a commercial scene where you’re watching the servers go back and forth or the managers walk around, but you really don’t know who’s back there in the kitchen making your food, calling the shots, and making sure everything is going out the way it should.  I feel like making myself a presence in the restaurant as an owner and an executive chef is extremely important. People want to trust the person giving them their food.  It’s an intimate situation, making the food that someone is consuming and putting into their body.  It’s a big responsibility.  Maybe a part of me wants that instant gratification of someone saying, “Mmmm… that’s really good” or that nod while they’re eating.

DROOLDISH: So you enjoy seeing them interact with their food?

MICHELLE: I definitely enjoy seeing that.  I’m that person who wants to know – I’m excited and anxious to know what they think.

DROOLDISH: Well, and it makes it personal, too.  Your restaurant and a couple others – we’ve met the chef.  It makes it personal because they clearly care about the food, they care about the business, and they care about the customer.  But I understand about the restaurants you’re describing.  You sit, you eat, you leave, and it’s like you’re at a feeding factory.

MICHELLE: Yes, it’s very commercial.  You know, I’ve seen both front and back of house at restaurants.  Knowing what’s going on, it really gives you a different perspective. It makes me want to be more open about my kitchen – how we’re preparing things, how we’re serving things, how we’re putting it all out there.  Because you want people to trust you.  You want people to know that you care about their food.

DROOLDISH: Yes, cooking is that age-old expression of love. You’re feeding someone.

​MICHELLE: Exactly!  Feeding people is very intimate and you want them to trust you and know that you care.  

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DROOLDISH: The size of your restaurant helps with that, too.  It’s not disconnected. People are laughing and even smiling at other tables.  Everyone is laughing, having a drink, and eating some good food together.

MICHELLE: Yeah, close enough to share beers!  Close enough to say, “Hey, what’s that roll?  What’s that dish?”

​You know, when I opened the restaurant, it was very minimal.  I took everything in my savings and every penny I had and I paid every salary for the first few months out of my own pocket.  The restaurant is small, it’s intimate, it’s personal, because that’s what I had to do to start it off.  It wasn’t about what it looked like or how commercial it could be.  It was about the food and how you felt when you walked in.  It was about how you feel when you left.


DROOLDISH: so what made you decide to go ahead and be a head chef and head out on your own? What triggered that?

MICHELLE: You know, I grew up in a big city.  Everybody was hungry; everybody had big dreams. I wouldn't say that I was poor, but I definitely wasn’t well-off.  That type of upbringing - you dream big, you know, because you’ve got nothing else to do but trying to take your life to the next level so that you can be better than what you came from.
I'm here in Corpus because I had my children here.  And I was thinking to myself, how much further can I go here? How many manager jobs can I get, or executive chef jobs, in this town? I'd gotten the farthest levels I could. I needed to grow. I needed to take a chance. And it's working out and it's amazing - it's like living a dream and it's very surreal. The business is still very vulnerable, but it is better than punching a time clock for somebody else's dream.

DROOLDISH: You're just wrapping up your first year successfully and you're growing and business is good. You guys are busy – congratulations! That’s huge! I know you’re probably aware that most businesses fail within the first year, so making it to that mark is a pretty big deal. What are your plans to keep the momentum going?

​MICHELLE: Well now that we have been able to execute our first menu, create more menus, more dishes, perfect our systems, perfect our dishes, make our team stronger, train myself more, and keep people around me.  I don’t want to be a turnaround kind of restaurant. We want people to be there because they care, I want people who want to grow together and make a strong team. I want to avoid the turnover and basically make our team like a family.  People need to feel like they can make their mark. ​

"And it's working out and it's amazing - it's like living a dream and it's very surreal. The business is still very vulnerable, but it is better than punching a time clock for somebody else's dream"
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DROOLDISH:  So, what's your favorite thing about being behind the counter?

MICHELLE: Creating something new and wowing myself… making new food, making sauces, or something that was totally accidental.  You’re like, “Damn, that was good! That's going on the menu.” Or seeing the face of one of my chefs when they create something and are then commended for it. I really feel like I'm here to be the leader for a lot of us that just want to create more or just want to make their mark. I want to feed everybody's creativity. I want to be happy. I want us to make some awesome food and I want my staff to have those feelings like I had when I was creating that food and getting commended for it.

DROOLDISH: That's great, you know, it’s great. So, you're dedicated sushi restaurant and the sushi is amazing. What do you offer when a group comes in, but some of them don't like raw fish? What do you offer for them? 

MICHELLE: I try to tell everybody that we are 99% sushi, but you know, telling me that you don't like sushi is like saying you don't like a sandwich. There is a sandwich for everyone. There is a sandwich you will like. You have to find something that appeals to their palates. You ask questions, like, “Do you like raw, fried, spicy, mild?” Then you create something for them that they can eat that is still sushi, even when they don’t know they like sushi.  Sushi is rice.  It’s definition is so broad.  It’s such a universal food, but you’ve got the Great Divide. Some people are just like, “No!”

DROOLDISH: Well, some people don't realize that sushi doesn't always mean raw.  

MICHELLE: And the right combination of sauces, flavors, and textures on raw fish can make it totally disappear in their mind -take that mental block away that is a raw product they're eating.
“The tower” is a Sashimi dish and is built up in such a beautiful way that so many people are eating and loving it - older people, young people - all eating the tower and they're not realizing that it's sashimi.  It's a sashimi dish. You're eating raw fish. That's right, you know, they're going to order that Tower and then order their two fried rolls. They’re eating it like it’s a beef dish or something or not realizing that it's just the right combination of flavors, textures, and sauces - all balanced ingredients - that make the difference.

DROOLDISH: The tower gets a lot of love.  Is that something your regulars often get?  Do you have a lot of customers who are regulars?

MICHELLE: Yeah, like 75% of our customers are regulars. I mean, we have so many people that come back and that really support us and really bring us through the slow seasons.
We have the regulars that come in weekly, twice a week, twice a month - they just really feel our genuine love for food and they feel at home and they come in. If they don't have their South Texas Sushi, they feel like they’re missing out. When they come back a month later, they're like, “Oh my gosh, I've been away so long!” I love it, you know. Our regulars are what has gotten us through this year.
I can recognize many of their faces and some of their names, but even when I can’t recall their names, I know them by their food.  I used to be a bartender, so if you don't know their names, you know their drink. You're like, “Tonic with a Twist?”  Now it’s the same with food.

DROOLDISH: Right now you're BYOB, which is a huge deal. People love that. Do you have any plans for a liquor license, or are you going to keep offering BYOB to your patrons?

MICHELLE: As long as we stay in this location, we're definitely going to be BYOB. It's fun and it keeps us away from focusing too much on the sales of alcohol and keeps us focusing on the food.

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DROOLDISH: You're the head chef and a business owner. How do you take care of important things at the home front, like family and friends?

MICHELLE: Wow, you know what, my day is filled up. Getting kids up and ready, making sure they have what they need for school for the day, getting myself to work, making sure that everything is prepped and we have everything for the day. I have a break between 3 and 5 so we can take a break and re-prep the line and so I can run home and make dinner for my kids and see how their days are going, see how homework is going, touch base with them, and then run back to my restaurant. It is a constant balance of multitasking and having to prioritize. 
But they see my dedication and my drive for this restaurant and they know that it’s not only a creative outlet, but it's for their future, too.  They know my need to be creative.  It’s funny, my creativity was something I was just born with, but I didn't know I would be a chef. When I was young, I thought I was going to be an artist. I went to school thinking maybe I would be an actress on TV. I had no idea that my cooking ability was going to actually be my profession. I didn't know you could make money cooking. My family, we all cook. My mother was a cook. The first thing she taught me about being self-sufficient was how to cook. I was 8 years old. She was working; both of my parents worked and I was the oldest daughter. It was a way to survive and then became a way to create. It became a way to nourish the family. It really changed my perspective when I went to culinary school. I went to a community college, not some big fancy place. At the time, I just needed to learn a little more so I could move up in pay grade. But it opened my eyes to new techniques and so many other things. The professional cooking world is so different than home cooking. If you're a great home cook and you love it, then you really understand the professional world of cooking techniques, it’s a dynamite combination.

​I wasn’t even a cook when I went to culinary school, I was a server.  And I was a terrible server and made terrible tips. You would think that the professional cooking world would welcome women, but it was hard to get to the back to the house. It took a long time for me to get there and when I got it, it was total fluke that I got the job. The company I worked for was opening up a little sushi bar and they were desperate – they had nobody to run it.  I was like, “Oh my gosh, I'm done with school! Put me in their coach! Put me in there!” I was head sushi chef in the first 3 months I was there. I made it my own and I felt empowered. I struggled my way up the ladder trying to get in there because everybody was trying to knock me down.  It felt like such an accomplishment!

DROOLDISH: So, final question… What would be your last meal be, if you had to choose?

MICHELLE: South Texas Poke. It’s something that I could not afford most of my life. I saved up all week long when I was working as an hourly employee just so I could go out to sushi once a week. Now when I want to treat myself… I just love it.

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    Authors

    Grant and Lori moved to Corpus Christi in 2012 and have been exploring the available cuisine ever since.  Because dining out is something they love to do together, Grant had an idea for a food blog of all the best foods in Corpus.  If you have suggestions for something they simply MUST try, use the "Make a Suggestion" page or Facebook page!

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