THIS RESTAURANT HAS CHANGED NAMES Danton's Gulf Coast Seafood Kitchen

THIS RESTAURANT HAS CHANGED NAMES Danton's Gulf Coast Seafood Kitchen Restaurant Review:

Grab a table --- or better yet a booth --- and get ready for some of the city's freshest Gulf Coast catches. The atmosphere is warm and comfortable with antique coastal maps, old black-and-white photos and mementoes. Chef/owner Danton Nix makes everything from scratch, including all the coastal classics: boudin balls, jumbo lump crab cakes, po’ boys and gumbo. We like the oysters Rockefeller, as well as the signature crab Danton --- jumbo lump crab meat and chopped green onions doused with house-made garlicky rémoulade sauce. There are steaks and chicken dishes on the menu, too, but we usually opt for the farm-raised broiled redfish stuffed with crab cake mix or the shrimp etouffée. A decent wine list, cocktails (a spicy Bloody Mary) and desserts like peanut butter ice cream pie round out the meal. If you need a pick-me-up after 4 p.m., pop into the oyster bar to watch the shuckers at work, get a cold beer and a half-dozen on the half shell. The Sunday blues brunch, featuring eggs Benedict Danton, migas and more, is one of the best in town, plus you can listen to some of Houston’s top blues legends live.