Best Oysters - 2005
Gilhooley's Raw Bar
Gilhooley's is Misho Ivic's favorite restaurant. And since Misho is the owner of Misho's Oysters, one of the largest oyster processors in Texas, he personally picks his best bivalves to be sent to the restaurant. In the winter, when the oysters are sweet and plump, the ones at Gilhooley's are always just a little sweeter and just a little plumper. And during the rest of the year, when smart consumers eat their oysters cooked, you can't beat the Oysters Gilhooley, which are dusted with Parmesan and dotted with garlic butter before being smoked in a pecan-wood-fired barbecue pit. They are one of the premier examples of barbecued oysters on the entire Gulf Coast. If you like to wear a black wife-beater T-shirt with a Harley-Davidson logo on the back and a bandanna on your head, you'll feel right at home here. A great many of the patrons arrive on motorcycles. It's not much of a family restaurant, either. In fact, a sign on the front door reads "No children!" And they aren't kidding.