Where local, wild-caught fish and Texas meat is served in a stylish seawall spot
Enormous vintage photos of Galveston’s beachfront hang along the walls of this snug seawall spot. The stylish décor has reinvented the building, and BLVD. Seafood’s Executive Chef Chris Lopez has curated a savvy menu of updated Gulf dishes to match. The restaurant is committed to serving fresh, locally sourced, wild-caught seafood as well as naturally raised meats from small family businesses in Texas.
At lunch, customers in business suits sit next to flip-flop clad visitors in the main dining room. The full dinner menu is available midday, but the extensive selection of sliders and tacos will satisfy hungry patrons, even those with considerable appetites. The rule when ordering sliders: order at least two of any type and then add as many or different kinds a la carte. The sweet and savory peanut butter jalapeño slider stacks a 100 percent Angus beef patty with melted Monterrey Jack cheese, strips of apple wood smoked bacon, fiery jalapeños and a dollop of creamy peanut butter between the toasted buns and delivers the right amount of heat.
The Crabby Crabcake slider is a study in contrast: The crisp warm blue crabcake is married with a cool and creamy rémoulade. A subtle crunch comes from the addition of pecans and a spicy jalapeño slaw. Each plate arrives accompanied by a mountain of thin, crispy and well-seasoned french fries.
Sitting down to dinner, customers can choose dishes from land or sea. The substantial tuna salad is refreshing and light. Luscious slices of sesame-crusted tuna ride atop fresh greens tossed in an irresistible soy ginger vinaigrette. Sweet mandarin wedges, crisp green beans, cucumber slices and lightly toasted almonds complete this meal-sized salad.
BLVD.’s soulful spin on shrimp and grits is a crowd favorite. Sautéed shrimp arrive on a bed of cheesy Southern grits swimming in a flavorful Creole sauce punctuated with pieces of smoky andouille sausage. Crostini fans out around the bowl; these are essential for lapping up every last delicious bite. In a nod to the region’s coastal heritage, grouper and red snapper fillets are available grilled, broiled, fried, blackened or pecan-crusted. Indecisive diners can order seafood sampler platters that include everything from fresh scallops to soft shell crab to baked oysters along with the chef’s catch of the day. Neglecting to order dessert would be a mistake. The not-so-sinful sugar-free cheesecake is rich, dreamy and completely guilt-free — a sweet standout not to be missed.
BLVD.’s weekday happy hour runs from 3 p.m. to 7 p.m., earning rave reviews. Enticing plates of “sharables” include the seafood campechana and chips, smoked salmon crostini, bowls of chowder and gumbo, and an island staple — shrimp kisses.
BLVD.’s take on the classic wedge salad has earned it the reputation of being the best wedge salad on Seawall Boulevard. Crisp and cold iceberg lettuce is studded with bacon, tomatoes, red onions, avocado and slivers of green apple. Bleu cheese crumbles and a drizzle of balsamic glaze give the salad real street cred. A slew of signature cocktails, well drinks and wines, as well as draft and bottled beer, are available. The coconut margarita is smooth, refreshing and lightly sweet, without being cloying. Its flavor is evocative of all things island.
2804 Ave. R 1⁄2, Galveston