Sometimes, the best foods are messy and such is the case at Sweetwater Seafood. A let-your-hair-down attitude and casual clothing is key to digging into some of the best offerings here with abandon. Believe it or not, a bowlful of stewed turkey necks in hearty stock might change your life and make you forget about such niceties as table service and white tablecloths. Don’t miss the variety of shellfish boiled and bathed in the signature Sweetwater sauce, a concoction of butter, Cajun seasoning, orange juice and lemon juice. It comes in four different spice levels and the “hot” is not kidding around. The “medium” will be manageable for just about anyone and has the additional bonus of really letting the citrus flavors shine through. Just about everything is self-serve here. Order at the counter, request a few plates, grab napkins and silverware, then sit down and await your repast. Not in the mood to get your hands dirty? No problem. The seafood platters with delicate, fried catfish fillets, crawfish tails and oysters will leave your clothing intact, as will the genteel St. Charles Oysters nestled in half-shells and topped with a bit of butter, Parmesan and parsley. Skip the okra-heavy gumbo and the oddly sweet boudin eggrolls. There are far better delights to be had at Sweetwater Seafood.
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Bev of Bev Cooks had some fun with an Inspiralizer this week, which she used to turn broccoli stems into noodles for this lemon garlic broccoli with bacon recipe. The tool makes vegetable noodles easy and turns the less-interesting ...
The hefty, hot Dungeness crab arrived bathed in the orange-red “Sweetwater Sauce,” a mixture of melted butter, Cajun seasoning mix, orange juice and lemon juice. The presentation was utilitarian, not fancy — crabs and sauce nestled ...
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