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. 

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.

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!

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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! 

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!

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.

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!

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!

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.  ​

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.  

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. ​