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The SCENE Magazine

Lazy Lizard Coastal Kitchen & Cantina Offers Carefully Crafted Coastal Mexican Menu

Sep 08, 2014 10:59AM ● By SCENE MAGAZINE STAFF
Experience tempting signature dishes, gourmet specialties, and old favorites from the innovative kitchen of Lazy Lizard Coastal Kitchen & Cantina located at 1817 Avenue K in San Leon. The restaurant had previously been located in Bayou Vista for the past 3.5 years. “We outgrew that venue,” said General Manager Larry Irwin. “And we then looked toward a bigger challenge.”

Putting together equal parts imagination and more than 20 years of culinary expertise, Chef Beau Leacroy proudly boasts a carefully crafted coastal Mexican menu that will suit any palette. Dishes are created fresh using only the highest quality ingredients. Lazy Lizard takes great pride in supporting the community by sourcing as many ingredients they can from local seafood markets, tortilla factories, and produce farmers in the Gulf Coast area.

Begin a meal with Lizard’s Queso, Blackened Shrimp and Crab Nachos, Shrimp and Bacon Quesadillas, or the Blackened Shrimp and Crab Flameado. It may be difficult to choose just one item to start with. Other options equally as scrumptious: Shrimp Cerviche, Campechana (a delicious blend of fresh lump crab, Gulf shrimp and calamari with tomatoes, onion, chiles, cilantro, citrus juice, tomato juice and white wine), or the Levanta Muertos “Raise the Dead” (a spicy blend of fresh oysters, lump crab, Gulf shrimp and calamari with a splash of Cazadores Blanco tequila).

House specialties include the Yucatan Platter (Cochinita Pibil with marinated grilled chicken and Gulf shrimp served with pico de gallo, tangy slaw, guacamole, borracho beans and fried rice) and the Cochinita Pibil (Yucatan roasted pork butt rubbed with achiote and spices, roasted in banana leaves and served with tortillas, tangy slaw, pico de gallo, guacamole and choice of two sides).

The burgers aren’t ordinary, more like extraordinary!

Order a Lizard Burger (juicy 1/3-pound Angus beef, melted jack cheese, pico de gallo, lettuce, and red-pepper mayo on a toasted brioche bun), the Gringo Burger, or the Shrimp Burger (fresh Gulf shrimp chopped and blended with bacon and spices, breaded with crispy bread crumbs and served on a toasted brioche bun with cilantro-peach remoulade, lettuce, tomato and red onion.

Customer favorites are the 8-ounce prime pork rib eye (chargrilled in a tangy sweet sherry/ancho glaze and served with two sides), a 9-ounce choice Angus steak (flat iron chargrilled with three grilled Gulf shrimp), fajitas, blackened oysters and shrimp (fresh oysters slightly breaded, heavily seasoned and paired with blackened Gulf shrimp, served with white wine cream sauce with a side of fresh pico de gallo), and enchiladas (cheese, chicken, spinach, pulled pork and “Surf and Turf” marinated grilled steak and Gulf shrimp, mushrooms and cheese in corn tortillas).

Complete your meal with Aunt Shawn’s Homemade Cheesecake, Jane's Key Lime Pie or Coconut Leches Cake.

Sundays are a breeze with brunch from 10 a.m. to 1 p.m. Daily fresh specials are Taco Tuesdays (chicken, steak, fish, shrimp, or pork tacos for $2.50 each) and Chef Beau’s fabulous Prime Rib Thursdays (with a loaded baked potato and salad) from 5 p.m. until it’s gone.

Delicious food is served in a friendly and welcoming atmosphere.  The Lazy Lizard’s décor is relaxed, fun, and reflects life on the water. Indoor or covered seating on the patio overlooking the bay is available. Arrive by motorcycle, car or boat.

Enjoy the bay breeze and beautiful views while drinking a Texas brew. Lazy Lizard stocks Twisted X out of Austin and Texas Beer Refinery beers. Happy hour is Monday through Friday from 4 to 7 p.m. There are always drink specials going on while the bar hosts sporting events on TV, too. Appreciate live music every weekend. The Lazy Lizard is open Sunday through Thursday from 11 a.m. to 9 p.m. and Fridays and Saturdays from 11 a.m. to 10 p.m.  Call 281-339-3814 for further information. Stop by and welcome the Lazy Lizard to the neighborhood. Be sure to tell them you saw them in The SCENE Magazine.