SEAFOOD DONE RIGHT

Preparing the various varieties of seafood can be tricky, but when it is done right, it sure hits the spot. Two factors play a big part in the deliciousness that is Pier 36’s food: tried and true recipes and quality products.

Cantu family recipes have been developed, refined, and passed down through the years – it’s the fine details that make all the difference. From spices to the proper sear, Pier 36 guests know their meals have been made with generations of love. Jimmy takes pride in continuing his parent’s legacy one dish at a time.

The Cantu family also knows that when it comes to seafood, recipes are only as good as the product quality. Pier 36 sources local products as much as possible, from farm raised domestic catfish, to gulf shrimp. Fresh food is the key to great taste.

Pier 36 has something for everyone. “We are not just about fried food,” notes Jimmy. “We do our best to bring in two or three different kinds of fish each week, like red snapper, sea bass, red fish on the half shell, and fresh whole flounder.” He continues, “We pair them with different toppings and sides that enhance the fish’s natural flavor.”

The oyster bar, serving up fresh oysters and a perfectly paired drink, is a hit at both the Richmond and Fulshear locations. Jimmy also encourages customers to try his favorite dish on the menu, their gumbo. They make their own roux daily - something that takes a lot of time and patience to get just right.