We didn't set out to run a gluten-free restaurant. We started with wild-caught seafood, fresh produce, and honest proteins, and it turned out that way.
Start with wild-caught seafood and Texas produce, and you don't need much gluten anywhere. The boil, the raw bar, most starters, most mains, the sides, the sauces, all naturally gluten-free.
Anything that contains gluten is clearly marked on the menu. Celiac or seriously sensitive? Tell your server. We have a dedicated GF fryer, the line knows the protocol, and cross-contact is something we actually train on.
See the Full MenuEvery catch, every flavor, every sauce on the boil is GF. Corn and potatoes included. From Smoked Garlic to the four-fire Flame Thrower.
Gulf oysters, East and West Coast selections, ceviche, poke. The whole raw bar is GF.
P.E.I. mussels, atomic shrimp cocktail, smoked fish dip, wings, Caesar, house salad. All GF without asking.
Grilled, blackened, and pan-seared fish all run GF. The sear and the spice rubs are designed that way.
Spirits, wine, and cider are GF. The TLC Margarita, Frozen Margarita, Chile Mule, and Praline Sazerac all clear. Ask your server about anything beer-adjacent.
Shrimp and grits. Smoked salmon scramble. Breakfast tacos on corn tortillas. Sat and Sun, 11am to 3pm.
A handful of items contain gluten or share fryer space they shouldn't. If you have celiac disease, tell your server before you order so the kitchen can take the extra steps. Most of these have a GF cousin somewhere else on the menu.
Drop your guard. Pull up a chair. Make our place, yours.