Just opened on the Oak Lawn/HP border, this Scottsdale, AZ-based upscale seafood resto's 300-capacity second N Tx location (first one's in FW) features custom lights, tiled walls and art commissioned from Austin-based Chilean expat Pablo Taboada Camus. The menu's stacked with flown-in-daily seafood (lemon chive-buttered gulf snapper w/ fresh Jonah crab, tomato basil butter-sauced/bacon-wrapped jumbo sea scallops...) and center-cut prime steaks (8oz filet mignon "Carpet Bag" w/ bearnaise & fried oysters), plus 14 sides, and apps like Crispy Cashew Calamari and "Eddie V's Tower of Iced Shellfish" -- apparently Dickie V's tower led to too many Maalox Moments.
