If you're looking for honest to goodness, fresh gulf coast seafood, S&D Oyster Co. on McKinney is the place. Yes, they're in "uptown", but they were in existence first - long before "uptown" was even a concept. Since the 70's, they're styled in the sense of a New Orleans oyster bar and reside in a building dating back to the 1800's - tile floors, brick walls.
Each table is stocked with a full basket of crackers, ketchup, worchestershire, tabasco, a crock of horseradish and a bowl of lemon wedges for making/personalizing your red sauce. If you're unsure about the prep, your waiter will be happy to accommodate you. File is also there for those who wish to add it to the wonderfully rich, dark brown gumbo - expect to find a fair amount of shrimp.
I was just there last Sat, and can say the oysters on the half shell are flavorful and plump as always, though not colossal in size as they sometimes are.
When you talk about any of the fried selections, the phrase "less is more" could not be more applicable than here. The surrounding coating (too little of it to be called breading) is so very minimal it allows the seafood to be really enjoyed and savored as it should.
The bony fishies - snapper, flounder, etc - can be prepared as fried or broiled. But honestly, don't think broiled = heart healthy as it's prepared with ample butter. I would imagine that your waiter would pass along any special dietary need if you asked. These dishes are more pricy inching up around $20 as I remember. Nonetheless, worth it if you are so inclined.
Desserts of lemon pie (which I grew up calling lemon ice box pie - made with Eagle brand milk) and bread pudding will put you over the edge if you have room to indulge.
I've been enjoying the food at S&D for most of the years that they've been open. They currently receive the seafood fresh from a distributor out of Houma, LA., and you can watch from your table as the oysters are shucked. In all my many, many visits, I had one unhappy oyster experience where they were mushy and flavorless. But over the years, they’ve continually maintained an exceptionally consistent quality.
The online menu doesn’t list prices, but to give an estimate, a cup of gumbo is 5.25, 1/2 dozen oyster/half shell is 7.00, dinners of 5 fried oysters or shrimp 12.00 (maybe) and the bony fish (snapper, flounder, etc) is upwards of $20. Sidenote: if you order the broiled flounder, your waiter will filet and reassemble it tableside. If you haven’t seen this done, it’s trivial entertainment.
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