When the owners of new Shep’s Off the Hook say they serve “seafood,” they mean actual sea food.
The new TCU-area restaurant’s soft-opening menu has ceviche, poke and ahi tuna, but avoids farmed fish such as catfish or tilapia.
That might make it tougher to attract the older neighborhood crowd, but Shep’s is set to serve oysters, crab cakes, lobster rolls and more to students who wander by on their way next door to Dutch’s Hamburgers or Buffalo Bros.
Owners Jennifer and John David Shepherd brought his Saltwater brunch menu from Weatherford and added a daily menu that also includes fish and chicken poboys, chicken piccata and a grilled filet mignon.
Taking over a former taqueria, Shep’s serves two completely new tacos to the TCU area.
A steak taco comes with chimichurri sauce., while a grilled cod taco is wrapped with a mango sauce.
The brunch menu features crab cake eggs Benedict, crab-shrimp or steak omelets, breakfast tacos or lobster bisque.
For dessert, Shep’s has homemade cheesecakes from Weatherford in flavors like pear or pumpkin.
First call for Turkey Day tables
t’s almost that time: CRÚ Wine Bar and also Taste Project are the first restaurants to announce Thanksgiving Day plans.
It’s the toughest reservation besides Mother’s Day, so book early.
CRÚ will open for lunch and dinner Thanksgiving, serving a $42 three-course dinner, with a complimentary apple cider. The exact menu has yet to be announced.
Taste Project, the community restaurant with no set prices — pay whatever your heart tells you — will serve turkey and cornbread stuffing, green beans, mashed potatoes and pumpkin or pecan bars.
Most prime steakhouses and many family restaurants wil be open, but some times at favorites such as Silver Fox Steakhouse are already booking up. Check opentable.com.