Floyd’s on the Water at Harborwalk: Your Seat Is Waiting
Jun 01, 2013 04:01AM
● By Corinne Moore
Relax on their patio where seasonal outdoor seating is offered and watch the passing boats as you make your experience a truly memorable occasion. Floyd’s on the Water serves expertly prepared, regional Gulf Coast seafood with Cajun influences, which reflects the owners’ heritage and passion for culinary diversity.
Bret Floyd and Floyd Landry are the owners and operators of the immensely popular Floyd’s Cajun Seafood Company with four locations in Southeast Texas. The duo is joined by Lance Botkin at this venue as they now present their newest venture in the Floyd’s family of restaurants: Floyd's on the Water.
“Expect a fine dining experience in a casual environment,” said Botkin. “Take Mom somewhere nice and bring Grandma, too, so she can enjoy the grandkids. Generations are welcomed here.” Arrive by car or come by boat and conveniently dock outside the restaurant.
Floyd’s downstairs dining area, a.k.a. Slappy’s Bar, boasts covered seating right on the water. “At Slappy’s, you can order food you think about all of the time,” said Botkin. “Your order is served in a basket or it can be made to take and go on a boat.” Live music will be coming soon on Thursday evenings and Saturday afternoons.
Upstairs at Floyd’s, reservations are not required, but are recommended for preferred seating. Call 409-935-8060 or reserve a time online at www.floydsonthewater.com. But if you have to wait, take the opportunity to try one of Floyd’s signature drinks.
“The Loopy Margarita is made skinny, so it’s low calorie, and it tastes really good,” said Botkin. “And Gus’ Blue Bay is a tropical drink with a coconut rum flair.”
The lifestyle on the bay is laid-back, so sit a spell, and enjoy yourself. Start with one of Floyd’s dynamite appetizers. I literally mean the Spicy Shrimp Dynamite made up of tempura shrimp tossed with creamy garlic masago aioli and unagi sauce. Or try the equally awesome Jumbo Crispy Crab Cakes served with a southern slaw and Cajun rémoulade sauce.
Other appetizers include the Oyster Bar Trash, that really is pure treasure with blackened lump crab meat and gulf shrimp in a lemon butter sauce, oysters on the half shell, Blue Crab stuffed mushrooms grilled or fried and topped with parmesan reggianno cheese, crispy crunchy calamari, grilled en brochette shrimp and/or oysters wrapped in applewood smoked bacon, mixed seafood cerviche, and be sure to give serious consideration to Floyd’s Seafood Fondue with lump blue crab, Gulf shrimp, crawfish tails, and mushrooms in smooth cream sauce.
Floyd’s house salad is a little sweet and a little savory with a seasonal mix of greens, tomato, caramelized pecans, dried cranberries, and your choice of dressing. Their “Famous Seafood Salad” has lump blue crab, Gulf shrimp, seasonal lettuce mix, mushrooms, cucumbers, red onion, and parmesan cheese. Delicious! You could make it a meal with a bowl of gumbo or creamy crab or crawfish bisque.
The “Gulf Coast Favorites” are sure to please the more discerning customer. Entrees include the fresh Gulf of Mexico swordfish flame-grilled and served with vegetables, a pan seared wild caught crispy skin Gulf red snapper with dirty rice and vegetables, and American farm-raised catfish fried until golden and served with French fries. If you can’t decide on just one item, then the Seafood Platter piled high with catfish filets, shrimp, oysters, stuffed shrimp, crab cakes, and frog legs made fried or grilled would make an excellent choice! Of course, there is always shrimp: stuffed, fried, or grilled.
Floyd’s “Specialties” are dishes that are… special! These menu items have been created with the utmost taste in mind. Opt for the Surf and Turf Medallions of filet mignon and a Maine lobster tail, Black and Blue Ahi Tuna, or the Red Snapper Seafood Courtbouillon, fresh gulf snapper, crab-crusted Mahi-Mahi fish, Bub’s Platter (has fried shrimp, grilled shrimp, shrimp en brochette, and stuffed shrimp). For a more traditional flavor, there is etoufee, a made to order rib eye or filet mignon, stuffed chicken, and pasta.
Don’t forget to add Floyd’s famous Ponchatrain topping to any fresh fish selection.
Somehow, you will just have to save some room for dessert. It would be a travesty to miss out on Memaw’s Bread Pudding served with rum sauce and vanilla ice cream. About right now, the almond-crusted cheesecake topped with a Bing cherry sauce and white chocolate ganache sounds really, really tempting. Just try to resist the molten chocolate cake served with vanilla ice cream and raspberry coulis. Last, but not least on the dessert menu, is the freshly baked Key Lime pie. Which will you choose?
Floyd’s on the Water is open Sundays from 11 a.m. to 9 p.m.; Thursdays 4 to 9 p.m.; and Fridays and Saturdays 11 a.m. to 10 p.m. The venue can cater and host any size event or meeting. The beautiful scenery over the water is complementary.