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REEF Restaurant Review: Chef/co-owner Bryan Caswell knows his fish. Coupled with partner Bill Floyd’s wine expertise, these two Jean-Georges Vongerichten restaurant alumni have created one of the best seafood establishments in Texas. The décor is sleek and minimal, with only a few swaths of foam green and soft blue as tip-offs to the fresh and inventive seafood on the menu. A towering glass wine wall, offering more than 4,000 bottles, is a focal point of the dining room. In the open kitchen, Caswell can be seen working. Depending on the season, you’ll find anything from tripletail to amberjack on the menu. Start with a crab or shrimp shooter before trying the steamed mussels, made with Shiner Bock and toasted ancho chilies. Caswell's sliders with caramelized onions have generated a cult following. But the stars are still the fish dishes, such as the redfish served on a half-shell plated with fried mac ‘n’ cheese. Diners may choose their fish simply grilled with Southern sides like collard greens and crispy fries with a sriracha rémoulade. Try the "milkshake no minors" with a touch of brandy for dessert.