Fresh Gulf seafood with a splash of creole

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Jim Goode’s love of seafood was born from a childhood spent along the sun-soaked Texas and Louisiana Gulf Coast. He’d fill his days fishing, crabbing, and splashing in the surf, later cooking and preparing the day’s catch with family. It was this love for coastal dishes, Cajun flavors, and time spent together that Jim passed down to his own kids—and to the plates still on our menu today.

Fresh food speaks for itself—so we don’t send ours swimming in heavy sauces. Instead, our daily Gulf catch is grilled over mesquite or lightly battered and fried golden. It’s this tasteful preparation that leads to mouthwatering plates worth diving into.

Piled high with shrimp and crab meat, our seafood cocktail gets its kick from a special blend of pico de gallo, fire-roasted Anaheim peppers, and diced avocados. Pair it with tortilla chips or saltines and wash it all down with a cold one.

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Specialty Cocktails, Beer, and Wine
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During their family trips to Mexico’s Bay of Campeche, Jim Goode and his brothers and sisters would explore the sun- and salt-swept beach, devouring fresh seafood, salsa, and sliced avocado out of paper cups. Today, we honor those flavors with the signature seafood cocktail we call “Campechana.”