Taste of Summer
Sip & Savor Through the Sunny Season
OCEANA LUXE Medspa
Ser ving the coastal bend community for 25+ years!
S UND A Y BRUNCH BUF FET
Join us at Switchgra ss Landing for our Sunday Brunch Buffet from 8 : 0 0 a.m. to 2:00 p.m., featuring bottomless mim osas, hot and cold buffet, carving stations, d esserts, and more. Enjoy Coastal American cuisine with beautiful bay views at the Omni Corpus Christi Hotel and let us elevat e your culinary experience.
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Mark Travis
Natalie Werkhoven
Leila Ydrogo
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The Bend Magazine Volume 13 / Issue 6. The Bend Magazine is published by Bend Holdings Sub, LLC. Copyright © 2026 Bend Holdings Sub, LLC. No portion may be reproduced without express written consent. Editorial or advertising does not constitute advice, but is rather considered informative. The Bend is not responsible for the care of and/or return of unsolicited materials. The Bend reserves the right to refuse advertising deemed detrimental to the community's best interest or in questionable taste. Expressed opinions are those of the author and do not necessarily reflect the views of ownership.
The Heat of the Moment
Color me biased, but a Coastal Bend summer just hits different. The sunset brings unparalleled saturation levels along with it. A quick drive to the beach can make even the busiest among us feel as though we escaped to a vacation. And though avoiding the often brutal South Texas heat can feel paramount, you don’t live in a coastal city like ours and not love this time of year.
Part of that love, I think, comes from the way summer tends to weave itself into different aspects of life. It shapes our routines, adjusts our sleep schedules, dictates plans and even influences the way we gather around the table.
In preparing for this issue, feature writer and Digital Media Coordinator Evelyn Martinez spoke to several local chefs and restaurant owners about that feeling, and how it inevitably finds its way onto their menus.
From a dish at Black Marlin that, according to General Manager Ryan Speegle, is a “home run every time on those steamy Texas days” to
a specific entree and wine spritzer pairing at Lisabella’s that encapsulates a “romantic pairing at a romantic restaurant during a romantic summer sunset,” as owner Kris Amundsen puts it, the essence of the season isn’t just felt on the sand or in the sky, but in our experiences. More often than not, the places we return to this time of year are the subjects of core memories from summers past. In fact, I can’t contemplate eating outside with my family this time of year and not think about Snoopy’s—and I am sure many of you feel the same way.
This month’s cover feature captures how the Coastal Bend eats and drinks in the height of the season. Rather than a traditional dining feature, “A Taste of Summer” functions as a curated guide moving you from beach mornings to golden hour dining through the lens of what to grab, where to go and how to experience special menus locally. From seasonal ingredients and coastal flavors to refreshing preparations that define warmweather dining in the region, it reminds us that some of the best parts of this wonderful time are found in the moments spent around the table.
Many other locally rooted stories, including the second edition of our “Business Class” department, also await. I hope you all savor your summer season, and take advantage of the many joys that come along with it. Whether you use this month’s issue as reading material while you lounge by the pool or take an idea or two from it for spending a little extra free time with your loved ones this season, I hope you enjoy the stories herein.
And when all else fails, what’s a 98º day when you have ceviche and an ice-cold beverage to pair? As Costa Sur owner and chef Nick Mackrizz puts it, here in the Coastal Bend, that’s “living summer.”
KYLIE COOPER, EDITOR IN CHIEF kylie@thebendmag.com
THREE HIGHLIGHTS
PERSONALITY PERMEATES
I am completely swooning over this month’s Open House. Magenta Diaz and Tony Colunga’s home is tried-and-true mid-century design and principles—from the integration of indoor-outdoor spaces to the complementary vintage furniture pieces throughout. Pg. 26
PULL-TAB REVIVAL
I will not lie: The thought of eating fish out of a tin does make me wince a bit. However, between photographer Deux Boheme’s eye candy visuals and the way contributor Natalie Werkhoven emphatically speaks about this special treat, I just might have to give it a try. Pg. 58
A TRADITION IN MOTION
An important holiday in American history, Juneteenth is celebrated locally with a three-day festival filled with music, vendors and community fun. The nonprofit TABPHE-CC organizes the event, and this year promises to be bigger and better than ever. I hope to see you all there! Pg. 62
Dr. Kesley Banks
Before Discovery Channel’s Shark Week, we catch up on all things sharks
By Kylie Cooper Photos provided by Harte Research Institute
Curiosity has a way of forming into a current—one that carries research into unexpected places. When Associate Research Scientist Dr. Kesley Banks thinks of a question, it often leads to another question, then a project, and so on. From tracing the movement of shortfin mako sharks to translating fieldwork into stories that invite others into the wonder of marine science, Banks—shaped by an interdisciplinary path and a belief that science is meant to be shared—approaches her work with the kind of curiosity that expands both discovery and understanding.
Shark Week, an annual, week-long Discovery Channel television event in July featuring shark-themed documentaries, is on the horizon. And, with the Center for Sportfish Science and Conservation and Harte Research Institute’s (HRI) regular appearances in the programming, Banks shares what viewers can expect from her involvement, how the Center’s Fin Finder app continues to grow and why the heightened attention paid to HRI’s shark program this time of year benefits the rest of its research as a whole.
Kylie Cooper: You’ve been involved with Shark Week programming for several years. What can viewers expect from your involvement this year?
Kesley Banks: This year is a little different: We are connecting our modern-day research to the past. I am the daughter of a marine paleontologist and grew up learning about ancient sharks (and fish), and even got a minor in geology because of it. I’m excited to help connect how ancient sharks influenced what sharks we have today. It’s been a while since I have been on a paleontological dig site, but I’m excited to bring that part of my education back to the forefront and share it with the Coastal Bend community and Shark Week audiences.
KC: Do you see increased public interest during this time translating into real conservation awareness or action?
KB: We do see an increase in awareness, but hopefully, that awareness and curiosity continue even after Shark Week is over. Shark Week provides a unique opportunity to showcase research being done in the Coastal Bend’s backyard. At the Sportfish Center, we do a variety of research, and Shark Week allows us to not only showcase our shark program, but the rest of our research, which is arguably just as interesting and cool.
KC: It’s been about a year since HRI launched the Fin Finder app. Have you seen meaningful user engagement?
KB: Fin Finder is still in its infancy, and we are continually working to improve it and make it more accessible. We have seen a ton of interest in the tracker. I think this largely stems, in this area, from a tracker that shows sharks tagged in the Coastal Bend’s backyard, and the scientists doing that work are local. It gives that research a sense of pride and ownership, seeing it done here rather than by outside researchers.
IN CONVERSATION WITH
KC: What’s next for the app?
KB: We do have future expansions and updates coming. We would love to see Fin Finder as a mobile app; I think that would increase its accessibility immensely. We also hope to include other species we tag, such as billfish and cobia.
KC: What’s something about shark behavior that still surprises you, even after years of study?
KB: Compared to many other marine species, we know so little about shark behavior. How and where many species mate and pup are still unknown. Our satellite tagging program is striving to discover this information in the Gulf—and how our Gulf populations are connected to the rest of the world.
KC: What keeps you curious in your work and interests?
KB: My parents were very supportive of my interests and curiosity as a child and still are today. I think that has stuck with me as I move through my career. This research question feeds into the next and the next and so on. I think their support and, probably, their extreme patience with the endless questions I asked as a child ingrained that curiosity. Then, when I arrived at the Sportfish Center, my colleagues shared that curiosity. It’s easy to be curious and love what you do when everyone around you feels the same.
KC: If you could have every reader take away one thing about sharks, what would it be?
KB: A healthy ecosystem is a balanced ecosystem, and sharks are needed for the ocean to be healthy. Sharks have gotten a bad rap in the past, and I hope through our outreach and research, we are able to change that perception, maybe even inspire the next generation of marine biologists.
TUNE IN: Attend HRI’s Shark Week Watch Party at 6 p.m. on July 20 at Brewster Street Icehouse. HRI will host its "Let's Talk Sharks" community event at the Texas State Aquarium on July 31.
Continue reading online at thebendmag.com.
A Cup of Lemonade, A Seed for the Future
Empowering young entrepreneurs across the Coastal Bend, one cup at a time
By Ava Coronado Photos by Tony Cantu & Evelyn Karabanoff
Asplash of lemonade hits a cup as a customer drops money into a collection jar manned by the littlest of entrepreneurs behind the stand. A quick word of thanks follows as the child holds a smile. They have just earned their first dollar as a business owner, and in that small exchange, a seed is planted in a future leader of our community.
Lemonade Day Coastal Bend started as a concept for an entrepreneurship program and is now a community event that prioritizes building successful leaders of tomorrow. This day is an opportunity for children to start and operate their own business in the form of a good old lemonade stand.
Before the big day, registered students are equipped through a curriculum and a series of workshops that teach them how to start, manage and operate a business. These young business owners learn how to set goals, develop a business plan, establish marketing skills, budget, seek investors and provide customer service. In addition, students learn about health and wellness, sanitation exercises, public speaking and presentation skills.
“We are building the future of the Coastal Bend,” Hope Frances Rangel, City Director of Lemonade Day, said. “They are going to be the future leaders of these communities, whether it be through skills and trades or whether it be through leadership, and they become the next leaders or the best entrepreneurs that we produce out there in the Coastal Bend.”
Lemonade stands are set up across the community, and students actively engage in financial literacy and civic responsibility. They learn presentation, social and communication skills, as well as charity, goal setting and more, all while developing confidence.
Students also learn about saving money and giving some back, too. In 2025, the participating kids made about $36,000, and 15% of that went back to local nonprofits in the Coastal Bend area. Many of the kids are interested
Lemonade Day takes place June 20. Register as a mentor or sign up a child to open a lemonade stand at the website below.
in philanthropy—helping out the food bank, supporting church groups, providing school supplies, feeding our houseless neighbors—while some also use the money to support their own families, or buy themselves school supplies and new clothes for the upcoming school year.
“It is those tender moments that remind you why we work so hard to keep doing this program, and we want to share those stories about our young entrepreneurs, because it really is more than just making money, and more than just one day. [What they learn] stays with them forever,” Rangel said.
This year, Lemonade Day takes place on June 20 and celebrates 14 years of building future entrepreneurs. It is events like these that help shape the younger generation, planting seeds that will change not only their lives, but the future of our community, one lemonade stand at a time.
CONTACT
local.lemonadeday.org/coastal-bend
Tamara Lopez
Conviva Representative
The Leader in Senior Primary Care
THE SALVATION ARMY COASTAL BEND'S WOMEN’S AUXILIARY'S
WOMEN TO KNOW 2026
On March 26, The Salvation Army Coastal Bend's Women’s Auxiliary hosted its “Women to Know” event, honoring Barbi Leo and The Bend's Kylie Cooper for their exceptional leadership and dedication to strengthening the Coastal Bend. The event recognized these community-shaping women while connecting supporters and raising funds.
AMERICAN CANCER SOCIETY CORPUS CHRISTI'S
CATTLE BARON’S BALL 2026
Held at the Richard M. Borchard Regional Fairgrounds on March 28, the annual Cattle Caron’s Ball, co-chaired by Sofia and Nick Gignac and Lizzie and John Welsh, raised awareness and funds for the American Cancer Society. Guests enjoyed dinner, dancing, pig races and powerful speakers. The evening’s efforts culminated in $652,539 raised for the fight against cancer.
Disc-y Business
A community sport taking flight in Corpus
By Mark Travis
On a trip to Lamar Park, nestled in a tranquil Bay Area neighborhood between Alameda and Santa Fe streets, you are likely to see strollers being wheeled around, toting teething toddlers and pampered Pomeranians. But upon further inspection, you will notice that some of these all-terrain carts carry cargo that is even more temperamental. When the sun hits them right, a sheathed set of vibrantly colored discs sparkle like the inside of a rave, waiting to be called upon to confront the breeze in a round of disc golf.
The Coastal Bend—thanks to its generous and reliable winds which both complicate and facilitate the sport—has been home to an evergrowing disc golf community since the 1990s. The first disc golf course in Corpus Christi, a sprawling 20-hole course with marked elevation changes, was established at West Guth Park in Annaville in 1996. A nine-hole course was installed at Lamar Park soon after in 1998, and since then, courses have also been constructed at Waldron Park in Flour Bluff and, most recently, at Oso Creek Park on the city’s Southside.
If these courses seem more crowded lately, it’s because the scene has expanded exponentially in recent years. “The sport blew up during the pandemic,” Ludwig Kramarz, owner of Parked-It Disc Golf Emporium, said. As the community sought outdoor, socially distanced activities that also served as healthy fitness routines, disc golf gained popularity. Kramarz opened his shop in 2021 to help supply an increasing demand for equipment locally. “We haven’t looked back since," he shared.
Disc golf, like ball golf, is played in rounds of 9 or 18 holes, with a typical game taking one or two hours to complete. Courses vary in size and complexity, but a full round should account for close to 2 miles of walking. However, unlike ball golf, this sport only has one essential item—discs—
Pick up a copy of Third Coast Disc Golf’s guide to the Coastal Bend’s courses, along with details on how to get involved, at Parked-It Disc Golf Emporium.
and its courses are almost all open to the public. The combination of affordability and low-impact aerobic activity makes disc golf extremely accessible to new players. “Disc golf appeals to a wide spectrum of people, of all ages and capabilities,” Tim Teague, a 40-year veteran, said.
Corpus Christi’s competitive disc golf scene has grown in proportion to the overall player base. An influx of clubs has made it possible for mini tournaments to be played on an almost nightly basis at one of the city’s local parks, with some of the more prestigious local events typically taking place at the “Gold” course at Live Oak Park in Ingleside. Although there are several ranked professional players based in the Coastal Bend, most practitioners see the sport as a casual endeavor. “A great majority of people are just looking to get out to enjoy a beautiful day,” Chris Salinas, a local professional player, said. “Get the legs working, the blood flowing and taking in the sunlight.”
While enthusiasts often possess a vast arsenal of discs with differing aerodynamics, grips and situational utility, beginners can dip their toes into the water relatively inexpensively. Stephen Juarez, a community liaison at a local rehab hospital, paid $30 for a starter kit when he first took up the sport a decade ago. Still, most golfers teed off for the first time using a friend’s disc. On this particular Thursday evening, Juarez has brought two of his co-workers to play their first round. It’s a familiar origin story in the sport, for its appeal is evident from the moment you let your first disc fly.
“It’s like therapy,” Juarez said. “You can come out here with some buddies or by yourself, get your walking in, get to be outside, see the happy families and the animals. It’s healing.”
CONTACT
Parked-It Disc Golf Emporium
As the June heat settles over the Coastal Bend, we all start seeking relief from the sun in various ways. Perhaps it’s a skosh more ice in our lemonade, or a sunset dip at the beach ... but true refreshment goes much deeper than that. Although the summer swelter can make our skin feel a bit cantankerous––irritated from the many showers to rinse the sweat that lurks during even the shortest of walks to our vehicles––this month, I’m sharing a few essentials that bring a great source of refreshment from water, with focus on restoration at the spa, quality at the tap and purpose in our clothing.
Washed Clean
Feeling refreshed at the spa, at home and in our wardrobe
By Natalie Werkhoven
hair quality and removing the buildup that frequent hat-wearing can contribute to. Both treatments are incredibly effective and lasting.
LET’S BE SOCIAL!
@Castor_and_Glow
I love local businesses, and I’d love to hear from you. Contact me on Instagram with recommendations for your local health and beauty business or product. Sharing the Coastal Bend's beauty and wellness bests is my forte!
THE ESSENTIALS
HYDRAFACIAL, KERAVIVE
Halcyon Med Spa
7002 S. Staples St., Corpus Christi
Water isn’t just a necessary drink; it’s also a prominent tool for beauty restoration. My first hydrafacial was at Halcyon several
years ago, and I remember being immediately struck by how effective it was; not only for brightening and deeply exfoliating my skin, but for the way my lips had a hydrated fullness that lasted for days due to the Perk Lip serum, packed with botanicals. The facial gives remarkable results that purify, nourish and protect as the skin is cleared of congestion via a device that cleans with water, nourishes with serums and infuses with antioxidants.
The same technology is used on the scalp to achieve healthier, fuller-looking hair. Keravive is a relaxing, unique treatment that uses the same water-based suction to remove buildup and infuse the scalp with peptides to support healthier hair growth at the follicle. And men, listen up: This service is fabulous for improving
Living Water Clothing
livingwaterclothing.co | @livingwaterclothing
PURESOFT FILTER waterdoctor.co
I’ve had water filters in my bathroom sinks, bathtubs and showers for some time now, but a filter for my kitchen faucet is something I wish I had done much sooner! While I use a reverse osmosis system for our drinking water, it hadn’t occurred to me how important it is to filter the water we use to wash our veggies, rinse our rice, fill our pasta pots and protect our hands. The Puresoft Filter is impressively simple, as it is small, modern and easy to install.
The Korean-made filter uses vitamin C to neutralize harsh chlorine and features a certified sediment trap to remove rust, debris and microplastics. I’ve noticed and prefer the water flow at my kitchen sink, which is much steadier and less aerated, to the water from other filters in my home. I’m often washing my hands between cooking tasks, and having filtered water has really improved the quality of my skin and helped with cuticle issues. My food isn’t compromised, and my hands are feeling happier. A small upgrade that gives great peace of mind for a healthier home.
Local farmers’ markets; Bird Post Marketplace, 15210 Northwest Blvd., Robstown
Anthony and Kendra Salvatore founded their faith-based apparel company in 2025. Based in Corpus Christi, they specialize in high-quality “streetwear” designed to inspire conversations. I first discovered them at the Padre Island Farmers Market and left with a few new shirts and a smile on my face,
as Anthony spoke about his mission with profound passion. Best sellers include premium cotton tees, hoodies and activewear. Though a young company, there is notable buzz about their scripturally themed apparel, featuring high-quality, original designs. It is truly internal hydration for the soul.
photo by ASHLEY PETTIBONE
HOME & GARDEN
touch with nature finds its people in Magenta Diaz and Tony Colunga
Personality Permeates
A home in touch with nature finds its people in Magenta
Diaz
By Luis Arjona Photos by Jason Page
and
Tony Colunga
"From the moment we stepped onto the grounds, we felt an immediate sense of peace and a little bit of whimsy,” said Magenta Diaz. The personality of the structure and the surrounding yard permeate the home of Diaz and Tony Colunga—from the succulents and native plants to the sculptural pieces throughout the grounds, the curation begins the moment guests cross the property line.
This 1962 Joe Williams-designed home is reminiscent of what biophilic design could be, an approach that strengthens the connection between nature and the built environment. Williams designed this intention into the bones of the house with clean lines, an elongated floor plate and glass that keeps every room in conversation with the yard.
Diaz and Colunga answered in kind with their own personalities and sensibilities. Plants are thriving, curated mementos adorn the walls and countertops and vintage furniture pieces are perfectly placed, all creating a comfortable space that feels sophisticatedly homey. The sun room feels less like a room and more like a greenhouse someone decided to put a chair in, and where one would enjoy a nice summer evening with a book, ranch water and a warm breeze.
From their first visit, the couple felt an immediate connection, and submitted an offer the same day. A cash offer from another buyer outbid them. However, a month later, their Realtor called with news that the
Though not original to the home, the couple found the perfect place for their Malm-style fireplace.
deal had fallen through and the house was theirs.
The couple had manifested their dream house, and in the process of making it their home, the projects began. Diaz and Colunga decided early on to respect the bones of the home and Williams’ original design intent. Their role, as they came to understand it, was less renovation and more restoration.
The living room’s centerpiece is a Malm-style fireplace, a freestanding Swedish design popular in mid-century homes because it freed the hearth from the wall, making it a beautiful sculptural element. Adjacent to the fireplace, a modular shelving unit spans the entire wall, every shelf a quiet inventory of the life built here. Vinyl records, plants and objects collected over time are on display. The couple runs Olive Blue, one
of the best-curated vintage shops in the Coastal Bend, and the taste that made their store popular follows them home.
Much of the restoration effort focused on the kitchen. Diaz and Colunga partially gutted and redesigned it themselves, building the peninsula island piece by piece. The original stove remains, a deliberate nod to Williams and the home’s history. “I learned how to tile during that process and did the backsplash myself,” Diaz said. The horizontal teal paneling wrapping the kitchen bar echoes the linework in the wood ceiling above it, old architecture and new material in a quiet conversation.
Encapsulated by windows on three sides, plants throughout, the yard just beyond the glass, and a Heywood -Wakefield Wishbone dining table with
Dog Biscuit chairs at the center, this is a well-staged dining room where the couple host dinners, brunches, art nights and quiet evenings.
Beyond the glass, the pond Colunga built himself sits surrounded by the river rocks they uncovered while digging. Coastal birds gather there. In the evening, the sunset moves through the room, and everything goes quiet.
Scattered across nearly every room, without it ever being planned, is a sun. In art, in objects, in mirrors. A motif that arrived on its own and stayed.
“We were never trying to create something perfect,” Diaz said. “We were creating something that felt honest to us.”
A VINTAGE DANISH CABINET FROM BIRCHWOOD BEAUTIES DISPLAYS A COLLECTION OF THE COUPLE’S FAVORITE FINDS.
MAGENTA DIAZ AND TONY COLUNGA POSE WITH THEIR DOG, CHEROKEE.
Under the Sea
Pastels, bubbles and custom details make for a mermaid-themed birthday celebration
By Jo Anne Howell Photos Provided by Cora Johnson Photography
Set against the waterfront backdrop of the Corpus Christi Yacht Club, this under-the-sea celebration felt like stepping straight into a mermaid’s daydream. With whimsical balloon installations and custom backdrops by Posh & Posy and Hightened Customs, dreamy florals by Wild Veggie Bouquet and playful decor and rentals from Celebrations TX, every corner was thoughtfully layered with seaside magic. The finishing touch? A live mermaid from J&D Entertainment who brought the fantasy fully to life.
Guests created their own take-home treat bags at the interactive candy bar, set against a pastel fishscale backdrop.
Partygoers had the chance to meet a real-life mermaid, complete with a shimmering tail and a seashell throne.
Tables were dressed in pastel florals, seashell accents and cascading netting.
At
that every project we undertake is executed with precision and care. Whether you're looking to revamp your current home or construct your dream residence from the ground up, our team is dedicated to exceeding your expectations. Elevate your living experience with us—where your dreams take center stage! Discover the art of beautiful living today!
A TASTE OF SUMMER
From seasonal ingredients and beach picnic provisions to chilled plates, frozen drinks and sunset dining, consider this your comprehensive guide to the flavors of summer in the Coastal Bend.
By Evelyn Martinez, Kayla Butts and Justin Butts
by Rachel Benavides and Jason Page
Photos
A TASTE OF SUMMER
BEACH EATS
From the tip of Port Aransas to our very own national seashore, within our sand dunes sit embedded the serenity and solace of the coast. Pleasure comes in stealthy birdwatching, catching red drums off the jetties and even in the sunburn we come home with after lying on the shoreline and wading in the ocean water.
In a beach town like ours, the openness of the Gulf teaches us early on to embrace the weird and abnormal, the wild-at-heart and bowed-head hermit all the same. Around here, sandy bathing suits inside our seaside restaurants and bars feel as woven into our daily lives as the city skyline. Local store owners greet old friends with warm welcomes and kind words, offering that same easy invitation to outsiders. It opens the door to the question on the tongue of every tourist—and curious local— eyes fixed on the beach, with just one more barrier to cross:
“WHERE CAN I FIND SOMETHING GOOD TO EAT AROUND HERE?” LUCKILY FOR YOU, WE’VE GOT THE RIGHT ANSWERS.
SUNRISE START: Find the best view of our picturesque morning sunrise by driving out to the many miles of Padre Island beach. Whether setting up at the first entrance or making the drive to Malaquite Beach, pick up breakfast tacos from staple El Potro off SPID with a side of its refreshing ice-cold limeade in one of the biggest to-go cups in the city. Looking for a stronger pick-me-up? Stop by Kilates, the Island’s newest craft coffee shop, just down the road from the Packery Channel turnoff.
AFTERNOON DELIGHT: Not every beach day demands an early morning call time. If you’re more of a high-noon riser, don’t sweat it—lighton-the-stomach options for a second-breakfast type of beach day dot the Island all the same. For the raw-fish lovers in the group, Port A Poke offers all the classic poke toppings in tried-and-
true combos or build-it-yourself bowls. Alleviate some of the cooking sun with one (or some) of the sweet teas on offer, featuring all the tropical fruits you can imagine: pineapple, coconut, lemon, you name it. For the fish-averse, take advantage of the summertime fruit and stuff your portable coolers with Aloha Acai’s full-rainbow smoothie bowls.
FOR THE CASUAL OUTING: Part of the beauty of where we live is our ability to treat a beach day as casually as we’d like. If you’re looking for a quick and easy getaway with the girls, a place to spend your hour lunch break or a Sunday afternoon destress, sometimes the simpler, the better. Pick up charcuterie materials from Cabana Pantry’s selection of curated goods, or farm-fresh sandwich supplies from Saltwater Gypsies. If you’re looking for something more grab-and-go, a cold cut sub (or seafood-based, if you’re into that) from Surfside Sandwich Shoppe will get you right. Set up on a picnic table right at the Malaquite Picnic Shelter and enjoy a break to the tune of coastal sounds.
LATE-NIGHT LOUNGING: Everyone needs to experience the beach town rite of passage of a beachfront bonfire. Get as many of your loved ones as you can packed into a car or two with coolers in tow, nightlights in hand and a rotating set of speakers (and power banks) for a night of nothing but ocean waves, moonlit seas and heartto-heart conversations to keep you company. Most importantly, you’ll need sustenance capable of staying edible long into the night. Before you head out to start digging the firewood hole, pick up enough pizza to feed a small village from Padre Pizzeria. Using quality, locally sourced ingredients to supply a menu list sure to satisfy meat-lovers, vegetarians and gluten-free palates alike—ranging from pies to wings to calzones to lasagna—it’s an opportunity to indulge in the beauty of leftovers. Even better: It offers delivery to several popular spots across the Island.
bowls,
Crispy Onion Albacore, Avocado Crispy Rice, Yellowtail Calamansi Crudo, Calamansi Oysters and the Naruto Roll, paired with seasonal cocktails. Dokyo Dauntaun
DISHES SERVED COLD
reshly sourced seafood has to be one of the bestselling aspects of our region—everything from oysters to daily catches and even fish you caught and take in yourself can all be found on the menus of our local restaurants. But expertise breeds discerning tastes. Each place must stand on its own, with unique and traditional island-inspired offerings to pass hometown scrutiny and please foodie tourists alike. When it comes to something cold and fishy, trust these places to find your next favorite.
AHI TUNA CRUDO
ELIZABETH'S AT THE ART MUSEUM
1902 N. SHORELINE BLVD. • 361-882-8785
Picture- and tastebud-perfect, Elizabeth’s Ahi Tuna Crudo looks as good as it tastes. Using sushi-grade tuna cuts delicately placed over cucumber slices and a jalapeño-citrus ponzu vinaigrette, garnished with mint and blood orange supreme, “it’s perfect for the summertime,” said head chef Meesha Graham. “Once it hits the table, you smell the oranges and the cucumbers and the mint right away. It pairs well with a really good, crisp white wine. The perfect patio bite and sip.” The specialized taste combines with the thoughtful rainbow presentation in an emerald green fish-shaped dish—Elizabeth’s view of the bay practically begs for refreshing fare like this one.
SHRIMP COCKTAIL
BLACK MARLIN BAR & GRILL 258 SNAPDRAGON, PORT ARANSAS • 361-749-4653
“Nothing is better on a hot day than sitting on our patio and enjoying a refreshing chilled classic,” said Ryan Speegle, general manager of Black Marlin in Port Aransas. Made with half a pound of boiled shrimp adorning a large glass full of the signature cocktail sauce, Black Marlin’s famous Jumbo Shrimp Cocktail will definitely turn heads as it makes its way to your table. Fresh lemon juice and Cajun spices bridge the slight heat with the coolness of the shrimp, and Speegle assures this item sits light in the stomach, “so you won’t feel weighed down.” To be enjoyed inside Black Marlin’s casually upscale dining room or out on RED’s bar patio, Speegle promised, “this dish is a home run every time on those steamy Texas days.”
CEVICHE
COSTA SUR WOK & CEVICHE BAR 15113 SPID #101 • 361-945-8303
A certified chef, surfer and ceviche connoisseur, Costa Sur owner and head chef Nick Mackrizz serves traditional Peruvian and Peruvian-fusion ceviche that have left permanent marks on our city’s expansive seafood scene. Commonly made with drum fish or yellowfin tuna, the team at Costa Sur prepares both the Ceviche Peruano and Fusion in a traditional Peruvian style, but with their very own Costa twist. According to Mackrizz, “for the classic Peruano, that means a 5- to 8-minute cook time compared to the Mexican overnight method,” with his fine-tuned style emphasizing the taste of the fresh fish and adding sweet, tropical flavors like coconut and mango to the fusion version. “This dish goes hand in hand on the beach after a good surf session,” said Mackrizz. “You drink a cold beer and have a cold ceviche, and you are living summer.” Enjoy with a Pisco Sour, a traditional Peruvianstyle margarita made with brandy.
CHEF’S SPECIALS
DOKYO DAUNTAUN
424 N. CHAPARRAL ST. • 361-462-4620
With eight years of experience working in Nobu Malibu and the Michelin 2-star restaurant Providence L.A. under his belt, Chef Miller Xu has essentially become Dokyo Dauntaun. In the two years since his arrival, his Chef’s Specials menu has steadily lengthened with dishes you can’t find anywhere else in the city, both in terms of traditional Japanese cuisine and a wide array of Frenchfusion originals. The Chef’s Special Calamansi Oysters differ from the usual selection in the Coastal Bend, sourced instead from Canada and the Virgin Islands. These cold water oysters, shucked to order, carry a much sweeter taste and “are really good for someone who wants to try oysters for the first time,” according to owner Tong Shen. “We even make the calamansi vinegar in-house, which means it’s impossible to get it anywhere else.” For a light but filling option, try another Chef Miller special: The Naruto Roll uses all six house fish wrapped in a cucumber roll instead of rice, making it a much tastier alternative to a house salad. Keep an eye on the specialty cocktail menu, which changes with the seasons.
A TASTE OF SUMMER
SEASONAL RECIPES
In the heat of June, the gardens of the Coastal Bend are less about work and more about indulgence. The summer sun transforms the months of growing into the glory of the harvest. The colors of the garden now become vibrant: the deep green of jalapenos and bell peppers, the rich red of ripe watermelon, the bright yellow kernels of sweet corn. The flavors are intense.
Watermelon vines stretch magnificently under the sun. Pick your watermelons when a yellow spot has formed. This means the melon has rested in the field long enough to fully ripen and reach its maximum sweetness.
HARVEST TIP: CHOOSE A MELON THAT FEELS HEAVY; THE HOLLOW THUMP SHOULD RESONATE.
Choose bell peppers and jalapenos that are glossy and have tight skin. In June, the peppers come quickly. Pick them green to store in a paper sack in a cool, dark place. Alternatively, leave them on the plant to slowly turn red—the flavor deepens.
HARVEST TIP: PICK PEPPERS BEFORE THE SKIN LOOSENS.
Summer sweet corn is one of the best gifts of the garden. When the gossamer corn silk flowing from the ear turns brown and dry, the corn is almost ready. The ear should feel firm. Peel back the husk and press your fingernail into a kernel. When the liquid is milky, the corn is at peak ripeness.
HARVEST TIP: HARVEST IN THE MORNING WHEN THE SUGAR LEVELS ARE HIGHEST.
Focusing on peak season produce, these two recipes highlight irresistible summer flavors. Star ingredients— corn, bell peppers, green onions, watermelon and tomatoes—take the spotlight in a shrimp-topped corn fritter dish and a trusty Bloody Mary recipe.
CORN FRITTERS WITH SHRIMP & SUMMER SALSA
MAKES 4 SERVINGS • PREP TIME: 15 MINUTES
INACTIVE TIME: 4 HOURS • COOK TIME: 25 MINUTES
Shrimp:
1 lb shrimp
3 tbsp lime juice
2 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
1 tsp chili powder
1/2 tsp cumin
Corn Fritters:
2 cups avocado oil
1/2 cup all-purpose flour
2 tbsp cornmeal
2 tbsp corn starch
1 tsp baking powder
3/4 tsp salt
1 large egg, beaten
1/2 cup buttermilk
2 green onions, sliced
1/2 bell pepper, diced
2 ears shucked sweet corn, or 1 1/2 cup sweet corn kernels
Summer Salsa:
1 cup watermelon, diced
1 ear corn, charred
1/4 red onion, diced
1 jalapeno, seeded and minced
Juice of 1 lime
1/2 bunch fresh cilantro, chopped
Dash salt
Directions:
Combine shrimp, lime juice, olive oil, garlic, paprika, chili powder and cumin in a plastic bag and zip close. Mix the ingredients and refrigerate for at least 1 hour, up to 8 hours. Pour avocado oil into a 12-inch skillet and place over medium heat. In a large bowl, whisk flour, cornmeal, corn starch, baking powder and salt. Whisk egg and buttermilk into the dry ingredients. Stir green onions, bell pepper and corn into the batter.
Working in batches, spoon 1/3 cup of fritter batter and spread into a 3-inch disk in the hot oil. Cook for about 3 minutes per side, until golden brown and crisp. Transfer fritters to a cooling rack and prepare the salsa and shrimp. Stir salsa ingredients into a medium-sized bowl and set aside. Remove all but 3 tbsp oil from the skillet and return to medium heat. Cook marinated shrimp for 2-3 minutes on each side, until curling and opaque. To plate, top fritters with 3 shrimp and spoon salsa on top.
BLOODY MARY
MAKES 4-6 SERVINGS
PREP TIME: 10 MINUTES
Ingredients:
5 lbs tomatoes
4 celery stalks
2 lemons, peeled
1 jalapeno, chopped
1/2 cup pickle juice
2 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1/4 cup lime juice
3 tbsp Tajin
Vodka
Directions: Juice tomatoes, celery stalks, lemons and jalapeno together and transfer to a 8-cup pitcher. Stir pickle juice, Worcestershire sauce and Tabasco into the tomato juice mixture.
To serve, dip the rim of a highball/Collins glass in lime juice and tajin and fill glass halfway with ice. Add 1 oz vodka and fill the rest with prepared tomato juice mixture.
Optional: Garnish with lemon, fresh herbs, celery stalks, cheese cubes, cured meats, cooked shrimp and/or pickled vegetables.
A TASTE OF SUMMER
FROZEN DRINKS
FROSÉ BUS 702 N CHAPARRAL ST.
FROZEN DAQUIRIS
BRON’S BACKYARD
314 E AVENUE G, PORT ARANSAS
PINA COLADA
SIP YARD
123 W COTTER AVE., PORT ARANSAS
ITALIAN ICE
TASTY WAVEZ ITALIAN ICE
4902 GREENWOOD DRIVE, SUITE C
FROZEN HURRICANE
LELO’S ISLAND BAR 212 BEACH ST., PORT ARANSAS
MANGO DAIQUIRI
BLACKBEARD'S ON THE BEACH 3117 SURFSIDE BLVD.
FROZEN
TEQUILA SUNRISE
EL CAMINO 314 N CHAPARRAL ST.
MANGONADA
MANGONADAS BY MLB ON THE BAY 1590 N SHORELINE BLVD.
SOFT SERVE MARGARITA
POSEIDON SUSHI & HIBACHI 2015 US HIGHWAY 181, STE. 300, PORTLAND
FROZEN LEMONADE
LAZY BEACH
BREWING - SOUTHSIDE 7522 BICHON DRIVE #100
PRICKLY PEAR MARGARITA
BIERHAUS 522 E AVENUE G, PORT ARANSAS
TERRACE VODKA MANGONADA
THE TERRACE RESTAURANT & BAR 3741 S ALAMEDA ST.
ULTIMATE PINEAPPLE
FINS GRILL & ICEHOUSE 420 W COTTER AVE., PORT ARANSAS
FROZEN CHERRY LIMEADE
DOCKSIDE DAIQUIRIS TO-GO 1833 BROADWAY ST. SUITE B, ROCKPORT
MANGO CHAMOY MARGARITA
ACAPULCO 1133 AIRLINE ROAD
BOOZY SHAKES
RIDLEY’S 11862 TX-361
NEW BAR ALERT - THE BOAT BAR
Sip, relax and chit-chat at Port Aransas’ newest Boat Bar, offering ice-cold brews and wine on a retired TxDOT ferryboat with one of the best close-up sunset views on the marina. Permanently moored and well-anchored down the street from the active ferry, the Boat Bar lets visitors enjoy dolphin and boat watching without feeling the moving waves. Keep an eye on socials for upcoming events. 154 W COTTER AVE, PORT ARANSAS
A TASTE OF SUMMER
SUNSET DINING SPOTS
lthough drum fish and Gulf Coast oysters define our seafood dining experiences, one can’t forget to add seaside views to the list. With a large variety of bars and restaurants vying for the crown of “best place to watch the sunset,” we’ve got quite the selection of contenders. Whether out on the Island, in Port Aransas or in the heart of downtown Corpus, here are our choices for four of the best places to watch the sunset—and what dishes and drinks to pair with the view.
LISABELLA’S
RED SNAPPER BELLE MEUNIÈRE & THE SOPHIA
5009 TX-361, PORT ARANSAS • 361-749-4222
The Amundsen family poured their heart and soul into their French fine dining restaurant, Lisabella’s, nestled inside Cinnamon Shores in Port Aransas. The signature Red Snapper Belle Meunière and The Sophia wine cocktail pairing took the whole ménage to design: Owners Kris and Lisa Amundsen crafted the drink, while their son Luke created the dish.
“Our family loves everything French and Italian,” said Kris. “The delicate Prosecco with Italy’s fabulous lemon liqueur perfectly complements the exotic mushroom butter served with the sautéed fillet of Gulf Snapper.” Family- and date-night-friendly, featuring an elegant yet casual sunroom-style interior alongside outdoor seating for cool evenings, Lisabella’s reflects the Amundsens’ invitation for locals and tourists alike to settle in for “a romantic pairing at a romantic restaurant during a romantic sunset.”
TROUT STREET
LOBSTER & PENNE PASTA & HIBISCUS BASIL MARGARITA 104 W. COTTER AVE., PORT ARANSAS • 361-749-7800
A Port Aransas marina staple since 1996, Trout Street has dedicated decades of business to fine-tuning both its drink and food menu. Newest in its ever-changing offerings is the Lobster & Penne Pasta, recommended to pair with award-winning staple, the Hibiscus Basil Margarita. General Manager and Executive Chef Albino Garcia Jr. created both the drink and the dish as part of his mission to fuse traditional Mediterranean flavors with a modern South Texas twist. Described by Chef
Garcia as “bright, floral and lightly herbaceous,” the tartness of the margarita lifts “the sweetness of the coldwater lobster tail and claw meat” while simultaneously complementing the richness of the white wine and herb sauce. Enjoy it over a picturesque seaside view on the veranda porch.
SNOOPY’S PIER
BLACKENED SHRIMP TACOS & COCONUT BREEZE 13313 SPID • 361-949-8815
Home to one of the most iconic sunset views in our region, Snoopy’s Pier offers “the ultimate coastal biteand-sip experience” with its Blackened Shrimp tacos and classic Coconut Breeze cocktail. This pairing came together in a collaborative effort between the marketing and kitchen team to bring guests a taste of Snoopy’s desired feel: laid-back, easygoing and refreshingly coastal. Described by Snoopy’s team as a selection of dish and drink that’s “balanced, refreshing and made for waterfront dining,” the cool sweetness of the tropical rum-based cocktail balances out the smoky, light spice of the signature blackened seasoning.
GABRIELA'S
SCALLOPS A LA PLANCHA & VINHO VERDE 1815 BROADWAY ST, ROCKPORT, TX 78382 • 361-727-2644
A newer name in the game, Gabriela’s upscale dining room and terrace opened in 2023 on the edge of Rockport’s Little Bay. Proud to be a part of the seafood and sunset landscape in the Coastal Bend, owner Sara Humpal described her passion project as “an experience rooted in culture, flavor and connection.” For Gab’s perfect pairing, Humpal teamed up with Executive Chef Adam Gonzalez to recommend his specialty Scallops a la Plancha and a crisp, classic Vinho Verde sourced from Portuguese vineyards. The herbal freshness of the scallops, “delicately seared” in cilantro butter and topped with pickled radishes and microgreens, complements the fruity layers in the wine and creates what Humpal described as a “natural harmony” of flavors. They were designed with summer sunsets in mind, so Humpal invites visitors to enjoy the two on cool, purple-skied evenings.
Scallops a la Plancha and the ceviche flight, Gabriela's Seafood + Tapas. *Upstairs patio dining is available only by reservation/special events.
Nathan Swinney and Stephen Levy in conversation
Talking Business
Stephen Levy, president of architecture firm Levy Dykema, and Nathan Swinney, owner and principal at Swinney Construction Management, sit down to discuss leadership philosophies, what success looks like in client-driven industries and more.
Photo by Shoocha Photography
STEPHEN TO NATHAN
On technological advancements, adaptability and dynamic leadership
In today’s environment, how are factors like rising costs, timelines and client expectations influencing the way projects are approached from a construction management standpoint?
Rising costs, timelines and client expectations have and continue to drive the need for greater efficiency and effectiveness, and technological advancements help achieve both. These factors, among others, gave rise to
construction management as a dedicated profession in the 1970s, and they persist today, though on a continuum of sorts. Today, as with most businesses, the tools used in construction management are evolving at an exponential rate compared to any time in the past. The practice of construction management—the way projects are approached—has become increasingly technology-dependent. Technology has, in many respects, made construction management more effective.
Mature technological developments have also made construction management more efficient. Examples include
cloud-based construction management platforms, on-screen takeoff programs and scheduling software. For the most recent AI technologies, similar efficiency has yet to materialize. Cost is a big part of the efficiency equation, and the most recent industry-specific AI technologies are expensive to license today, glitchy and require quite a bit of human capital to produce the desired output. Some examples of the latest technologies include automated estimating and scheduling programs and industryspecific language learning models.
MEDIA DIET
Lacey Guzman
Flour Bluff ISD’s Director of Communications and Community Engagement shares her media diet
Conversation by Kylie Cooper Photo Provided
Where do you get your news first?
In classic Gen Z fashion, most of my news finds me through social media, primarily Instagram, Facebook and TikTok. I don’t usually seek out headlines; instead, they appear organically as I scroll, often introduced through short videos, reposts or trending discussions. While that can sometimes feel chaotic, I’m exposed to a wide range of perspectives in real time. For a more structured overview, I turn to Apple News. I like how its homepage curates the day’s biggest stories into a format that’s quick, digestible and easy to navigate. It helps me fill in the gaps and get a clearer sense of what’s actually happening beyond the noise of social media. Between the immediacy of social platforms and the organization of Apple News, I end up with a news routine that feels both current and efficient.
What app do you open first in the morning?
Honestly, the first app I open in the morning is usually my calendar. It’s not the most exciting answer, but it feels like checking the weather before leaving the house; you just need to know what kind of day you’re walking into. I like seeing my schedule first, so I know exactly what’s ahead. Am I easing into the day, or am I about to sprint through back-to-back meetings and deadlines? It helps me feel a little more organized, a lot less chaotic and way more prepared before coffee has even kicked in.
What newsletter always gets clicked open?
Definitely “The Daily Drop.” I love anything travel-related, so seeing flight deals, destination ideas and travel tips sitting in my inbox is way more exciting than most emails. It always feels a little dangerous because I’ll open it “just to look,” and suddenly I’m convincing myself I need a weekend trip somewhere random. I also like “Morning Brew” because it makes business news and current events feel quick, interesting and easy to keep up with. If a newsletter is short, useful and gives me a little inspiration, whether it’s for work or for booking my next trip, I’m opening it immediately.
Which podcast should we be listening to?
For people like me, Gen Z or millennials trying to figure out adulthood while also navigating professional spaces, I’d probably say “Anything Goes” with Emma Chamberlain is one podcast worth listening to. She talks a lot about imposter syndrome, career pressure, overthinking life decisions and the reality of growing up without everything perfectly figured out.
What makes it stand out is that it doesn’t feel overly polished or preachy. It feels real, like hearing someone articulate the same doubts and pressures many of us feel, whether it’s around productivity, success or just keeping up with everyone else. It balances funny, lighter observations with more reflective conversations about self-doubt and personal
IN CONVERSATION WITH
growth. For anyone in that stage of building a career and becoming an adult at the same time, it’s the kind of podcast that makes you feel a little less alone.
What books are making you think?
The books that make me think are usually fantasy fiction novels. I’ve always been drawn to stories that fully pull you out of reality, but still somehow reflect it in unexpected ways. Even though the settings are completely fictional, I find myself thinking a lot about the underlying themes: things like identity, ambition, power, responsibility and how characters grow into themselves under pressure.
Fantasy feels like a form of escape, but not in a disengaging way. It helps me process real-life ideas from a distance, which is why I keep going back to it … It’s not just about world-building; it’s about the parallels you can draw back to your own life once you step out of it. I’ll spare everyone the obligatory self-help book answer and stick with dragons and world-ending prophecies instead.
Other media you consume that people need to know about?
I have a real need to stay connected to my community, so a lot of my media consumption is local. I keep up with City Council meetings and local podcasts, such as the United Corpus Christi Chamber of Commerce podcast, which features community leaders discussing what’s happening across the region and how different decisions shape daily life here. I like that it offers a more grounded, real-time understanding of what’s happening beyond headlines or social media snippets. Staying plugged into local media keeps me informed, but it also helps me show up better at work; understand the community I’m part of more deeply; and be a more engaged, thoughtful community advocate overall.
How can people connect with you?
People can find me on LinkedIn or, honestly, just out and about at different community events around the Coastal Bend and at Flour Bluff ISD events. I try to stay pretty plugged into what’s happening locally, so if something is going on, there is a good chance I will be there.
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Driven to Lead
Melinda Garcia Olinick steps into a new CEO role at PAM Health
By Jacqueline Gonzalez Photo by Rachel Benavides
When Melinda Garcia Olinick joined PAM Health in 2014, she brought with her years of hands-on healthcare experience that would shape her path within the organization. Today, she leads the organization’s long-term acute care hospital in Corpus Christi as CEO.
Olinick’s career in healthcare began at 18, when she entered the field in a patient care role before advancing into respiratory therapy. She went on to work in critical care environments, including intensive care and emergency departments, where she developed a strong clinical foundation. Her experience later expanded into organ recovery and transplant coordination, where she supported hospital systems and gained a broader understanding of how care extends beyond the bedside.
After joining PAM in 2014, Olinick moved into a leadership role within the organization, first in business development and later as a director for the long-term acute care hospital. In that role, she focused on building relationships across the healthcare network while supporting the hospital’s growth and day-to-day operations.
As PAM expanded its footprint, Olinick’s role evolved alongside it. She went on to oversee strategic initiatives across both long-term acute care and rehabilitation services, eventually stepping into a regional vice president position supporting multiple hospitals across different markets.
Melinda Garcia Olinick steps into the CEO position at PAM Health, the city's only long-term acute care hospital.
Her time with PAM has also paralleled the company’s growth, from a smaller network of hospitals to a national system. Her experience, combined with her clinical background, has shaped a leadership approach grounded in both operational strategy and a clear understanding of patient care. “They’ve been instrumental in my growth … they’re constantly providing education and opportunities to get to the next level,” she said.
Now, Olinick assumes the role of CEO of the long-term acute care hospital in Corpus Christi, bringing with her a deep understanding of the organization and its supporting systems.
Olinick’s focus is centered on strengthening patient care within one of the most critical areas of the healthcare system. As the only long-term acute care hospital in Corpus Christi, the hospital serves patients with complex medical needs who require extended care beyond a traditional hospital stay. Many of these patients are still recovering from serious illness or injury and are not yet able to return home or move into rehabilitation or nursing care.
For Olinick, that responsibility continues to shape how she leads. Her focus remains on building a program centered on the patient experience while maintaining a high standard of clinical quality. “My vision is to develop a very strong patient-centered program,” she said. “Our quality has got to be topnotch.” It is an approach grounded in both her early experience in patient care and her years in operational leadership.
She also points to the strength of her team as a key part of that foundation, noting the value of experienced leadership and hospital-wide continuity. Together, those elements support her goal of continuing to strengthen patient care in Corpus Christi.
HOUR
The sophisticated rise of tinned fish, and where to find it locally
Bien Mérité, Reimagined
The French-inspired favorite grows, with an expanded menu to match
By Jacqueline Gonzalez Photos by Jason Page
In 2019, Corpus Christi welcomed an all-pink, French-inspired café. Small in size but bold in flavor, Bien Mérité quickly built a following, with locals lining up for croissants, coffee and a space that brought something new to the city. As the crowds grew, so did the concept. A larger location followed, adding more seating and a drive-thru to meet demand. But for owner Michelle Fraedrick-Alafghani, there was always a clearer vision in mind.
That vision now lives in Bien Mérité’s new home, the historic Dobson Building, which was established in February 1970 as Whataburger's first headquarters and named after its founder, Harmon Dobson.
With its elevated structure and distinct architectural character, the building immediately reminded Fraedrick-Alafghani of the French Quarter. It felt different from anything else in the area, and she saw the opportunity to transform it into something that could finally match her vision. The building was originally designed as an office, which meant the process began with rezoning before any of that vision could take shape.
As the next chapter advanced, members of the community showed up in support, encouraging approval because they believed in what Bien
New to the menu, caviar service is now available at Bien Mérité.
Mérité had already brought to Corpus Christi. “The fact that we got here is a miracle,” she said. “There were moments where I didn’t think it was going to happen at all.”
With an additional 4,000 square feet to work with, the building has since been completely reimagined into a multiroom experience, with the help of local architecture firm Gignac Architects and interior designer Cecile Gottlitch of Studio Cecile. Inside, chandeliers, marble floors and layered design details create a setting that feels immersive from the moment you walk in. Upstairs, the balcony offers one of the most memorable moments in the restaurant, a quiet place to sit with a coffee and croissant and take it all in.
“You walk in, and it’s beautiful, and you want to stay a while and enjoy every part of it,” Fraedrick-Alafghani said.
The layout also allows larger groups to be seated comfortably, whether it’s a casual brunch or a full-table celebration.
The menu has grown right alongside the space, with new additions that bring more range while still holding onto the flavors people fell in love with at the original location. Breakfast and lunch still carry the foundation guests know, with additions like crêpes, a lobster omelet and updated takes on the French and American breakfast plates. The popular breakfast bowl has also been refreshed.
Lunch leans into shareable options, including bread baskets, mini croissants, mini lobster rolls and caviar service, alongside savory additions like a fish sandwich and pasta dishes.
Dinner marks the biggest step forward. With the new space's ability to support a full evening service, the menu will feature dishes like steak frites, beef bourguignon, fresh-made pastas, lamb and lobster. “We wanted to give people something new to experience and be excited about,” Fraedrick-Alafghani said about the service expansion.
dining room reservations are available online.
The community has been part of this journey from the beginning, and that support continues to shape what Bien Mérité becomes. And if the lines that once wrapped around the building were any indication, Fraedrick-Alafghani and her team have certainly created something people want to keep coming back to, time and time again.
CONTACT
3104 S. Alameda St. | @bienmerite
Private
Cafe Sips for Summer
Banana matcha, lavender and ube-flavored lattes and more from seasonal coffee shop menus
By Kylie Cooper
Some folks cling to their piping hot coffee year-round, but if the idea of sipping steam in this heat makes you sweat just thinking about it, you’re in good company. Thankfully, local coffee shops are here to fuel our refreshment needs with options perfect for surviving a Coastal Bend summer.
Crazy Coconut
DRIFTWOOD COFFEE COMPANY
The fan-favorite Crazy Coconut is back! A double shot of Driftwood’s espresso blend lays the groundwork for the addition of housemade coconut syrup and oat milk. Topped with coconut cold foam and toasted coconut flakes, this drink strikes the perfect balance: sweet enough to feel like a treat, but not so sweet as to drown out the espresso’s star moment. 4703 S. Alameda St.
Banana Latte
ADELPHOS COFFEE ROASTERS
Adelphos’ viral banana latte returns to the summer menu with a coconut twist. This carefully crafted beverage begins with a house-made syrup of macerated bananas, slow-cooked with specific sugars and a few secret ingredients to maximize flavor. For the finishing touch, a seasonal peaflower cold foam is enhanced with coconut extract and drizzled with coconut syrup, creating a vibrant blue topper for this seasonal favorite. 4706 Everhart Road & 418 Peoples St.
Violet Haze
CREATURES COFFEE & TEA
Making its return this summer is the Violet Haze, a staple for local Creatures. This caffeinated masterpiece blends a double espresso shot with wildflower honey, lavender and a touch of ube, all finished with a sweet cream soft top for a profile that manages to be simultaneously earthy, light and sweet. 5734 McArdle Road
Banana Bread Matcha
COFFEE WAVES
If you aren’t sure about the banana-flavored matcha trend, let a local coffee shop win you over. With notes of vanilla, brown sugar, cinnamon and banana, Coffee Waves’ Banana Bread Matcha uses organic, ceremonial-grade matcha from Matcha Kanomi and milk of your choice. The result is a creamy sweet treat that shows the banana matcha supremacy has arrived, and is here to stay. 5738 S. Alameda St.
Patronus
COFFEE MUGG
Coffee MUGG’s Patronus Italian soda is the ultimate refreshing choice for those seeking a caffeine-free summer treat. This magical concoction blends club soda with blue raspberry and tropical coconut flavors, finished with a smooth splash of half-and-half for a beverage that tastes just as enchanting as it looks. Enjoy at its new location with plenty of seating, or take it to-go. 4535 SPID #14
Photo by Matthew Meza
CREATURES COFFEE & TEA
Pull-Tab Revival
The sophisticated rise of tinned fish, and where to find it locally
By Natalie Werkhoven Photos by Deux Boheme
Anew generation is rediscovering tinned fish as a quietly excellent indulgence. What was once a sign of economic practicality is now a multi-billion-dollar global industry. Specialty stores such as Italian Cowboy Food and Provisions, Cabana Pantry and Boarri Craft Meats & Goods have sections within their thoughtfully curated markets dedicated to a vast array of “conservas” (premium Iberian-style tinned seafood). Small oily fish such as sardines, mackerel, anchovies and herring are found beside shellfish, mollusks, tuna and trout, artistically decorated with vintage illustrations among the brands. It’s official: Tinned fish is chic.
Before a decline in sales in the 1960s, when tuna took off in popularity, tinned fish peaked in the 1940s as a form of patriotic consumption during and after World War II, due to its high nutritional value and portability for soldiers and as a vital resource for civilians facing food shortages. At the height of the pandemic in 2020, tinned fish began its modern resurgence, dubbed the “sardine renaissance,” as a beneficial, shelf-stable, highprotein pantry staple. In 2022, tinned fish began its pantry pivot with an explosion on social media.
“Seacuterie” boards, where glistening cans of a variety of tinned fish were paired with crusty bread, thoughtfully sliced cheeses, Maldon salted cherry tomatoes and other crudites, lush herbs, fresh citrus, briny olives and vinegary sauces became the perfect focal point for a “tinned-fish
When shopping for tinned fish at Italian Cowboy, ask which wines pair best with your selection.
date night.” Beauty enthusiasts began embracing “skin-care-in-a-can” as an “inside-out” approach to beauty routines, driven by the “glass-skin” aesthetic that the concentrated nutrients, found particularly in sardines, deliver. With gorgeous packaging that piques the curiosity of even the most timid, tinned fish has successfully repositioned from survival food to approachable luxury.
Locally, the Coastal Bend is flourishing with experts eager to educate those ready to convert from an ick to a yum, and to inspire connoisseurs with simple, modern recipes featuring artisanal tins sold at their gourmet specialty stores.
At Italian Cowboy, owners Deidra Ciriello and Lowell Rothschild advise on intentional pairings of their sustainably sourced tinned fish offerings with their extensive Italian wine collection.
“We like to empower customers to understand how to put a meal together,” Ciriello shared.
Crystal Lyons, owner of Cabana Pantry, offers interactive experiences, including community and private culinary classes, for those wanting to master a “seacuterie” board with her handpicked collection of tinned seafood. In collaboration with Boarri, Chef Natalie Trevino launched “Tinned Fish Friday,” a digital series designed as an introduction to tinned fish, in which Trevino demonstrates creative, simple, delectable recipes with a pop of a new tin each week.
Although basic tinned fish remains available in grocery stores, the brands from these specialty stores, sourced from specific coasts and harvested in particular seasons, offer a practical and sophisticated experience for a quiet meal alone or an impromptu get-together.
Already cooked, tinned fish can be consumed simply from the can, with a squeeze of lemon, or with more of a culinary caress to showcase the tin’s cargo. In addition to adorning a board of tinned fish with accoutrements, a mouthwatering variety of methods can be used to incorporate tinned fish into various dishes at home. Mackerel and sardines can be gently folded into pasta with crushed red pepper, garlic and olive oil. “Tinned fish toast” involves rubbing raw garlic into the ridges of crusty bread, topping with grated and strained tomato (pon con tomate, as mentioned by Lyon of Cabana Pantry), layering with anchovies
Cabana Pantry also carries The Fishwife Cookbook and Fishwife Stando tweezers to round out your tinned fish experience.
or sardines and adding a crunchy finish with pine nuts or crisp radishes. For spices, “Sumac is really good on tinned fish toast, along with Aleppo pepper and Maldon,” Lyon said.
Mussels in escabeche or octopus also shine when served cold in a salad with a light vinaigrette. A rice bowl with smoked trout, avocado, green onions and a drizzle of spicy mayonnaise is another favorite of tinned fish enthusiasts, proving that luxury doesn’t require hours in the kitchen, just a bit of inspiration and the pull of a tab.
CONTACT
Shop tinned fish locally at:
Cabana Pantry 14493 SPID, Ste. E & F
Boarri 817 S. Staples St. Italian Cowboy 2615 TX-35 BUS N, Rockport
AROUND THE BEND
Michael J. Ellis Seawall’s first development in four
A Tradition in Motion
Building and strengthening a local Juneteenth legacy
By Luis Arjona Photo by Shoocha Photography
In Texas, we remember the Alamo. Nine years into the Coastal Bend’s only Juneteenth festival, Simone Sanders and company are making sure we remember June 19, 1865, as well. Sanders, president of the Texas Association of Black Personnel in Higher Education-Corpus Christi (TABPHE-CC), has been organizing the region’s only Juneteenth celebration since the legacy of Dr. Gloria Scott, Hannah Carter and the Juneteenth Coalition was officially passed down to TABPHE-CC in 2019. The holiday itself has deep Texas roots. Two and a half years after the Emancipation Proclamation was signed, Union General Gordon Granger rode into Galveston to deliver the news that enslaved people were free, making Texas the last state to receive the news.
Returning to Water’s Edge Park this year for a full three-day weekend, the Corpus Christi Juneteenth Festival runs June 19-21, and the momentum speaks for itself. Last year’s expanded format drew over 20,000 attendees, with visitors traveling from as far as Ohio, Nevada and California. The anticipation for this year’s festival only grows as the mission and relationships of Sanders and TABPHE-CC are continuing to breathe new life into the Coastal Bend tradition.
TABPHE-CC's President Simone Sanders and the Juneteenth Festival planning committee.
The festival’s lineup reflects the relationships Sanders has spent nearly a decade building. Bun B headlines Saturday, and Sunday brings R&B artist Elle Varner to the stage. Each day carries its own musical identity, an intentional choice by Sanders to ensure there’s something for everyone. Wanting to share the breadth of Black culture, Sanders is deliberate in ensuring the festival’s lineup reflects the diaspora Juneteenth represents. “There’s something for everyone. Pick a time and when you want to come,” she said.
TABPHE-CC carries the weight of being the only Juneteenth celebration in the Coastal Bend, and doesn’t take that distinction lightly. Every year, the same question finds its way to Sanders: “Can I be here? Is it OK for me to be here even though I’m not Black?” She wants to underscore that the festival is open to anyone and everyone.
So, come curious and leave knowing something you didn’t before. The Coastal Bend Juneteenth celebration is an opportunity to embrace community, learn from one another, observe our history and enjoy the variety of entertainment and activities the festival has to offer.
The whole operation runs on volunteers. No executive director. No paid staff. Just people who believe the Coastal Bend deserves this with sore feet by Sunday as their medal of honor, and they return again the following year. “I feel like it’s something that’s important, personally, that we help [provide information] to the public,” Sanders said.
Sanders’ personal mission has become a community one. So grab your sunscreen, bring the family and come see what Sanders and TABPHE-CC have been building. “I want to show you why it’s not just a day off,” she said. “This is what Juneteenth really means.”
CONTACT
Purchase festival tickets online at tabphecc.org.
Summer at the Sandbox
Michael J. Ellis Seawall’s first development in four decades brings a family-friendly atmosphere at the Sandbox Beach Bar
By Leila Ydrogo Photos by Rachel Benavides
The summer season just got a whole lot sweeter with the recent opening of Sandbox Beach Bar, the newest addition to the Michael J. Ellis Seawall—and first in almost 40 years. This fresh destination elevates the Coastal Bend’s summer scene with direct waterfront access and an atmosphere that welcomes the whole family. Visitors can enjoy food trucks, refreshing drinks and live music, along with fun recreational options like pickleball and volleyball courts, and a dedicated playground for kids.
Although Corpus Christi certainly holds beach-town status, there has yet to be a beach bar with family-friendly amenities. “It is exciting to be able to bring the first of its kind to our community. We wanted to focus on creating a family-friendly space for people to come together and spend more time outdoors,” ownership expressed. “We live in such a beautiful climate, with warm weather basically yearround. We wanted to [create] an environment where people can really enjoy the seawall and have views of the Gulf.”
Sandbox activities include pickleball, volleyball and the occasional
The location is a bonus in addition to everything Sandbox has to offer. The atmosphere is vibrant, with live music and the laughter of kids playing nearby filling the warm, salty air. On any given day, you can find a variety of food trucks with a rotating selection of local favorites, and the bar is equally enticing, offering specialty cocktails and ice-cold beers. Parents can relax with a drink in hand while the kids make the most of the amenities, or even join in a friendly pick-up sand volleyball game.
Fostering community connection is important, and Sandbox Beach Bar has quickly become a local hub since its
mat Pilates class.
opening this past spring. The venue has already hosted a variety of pop-up events and plans for many more, aiming to highlight local, small businesses, such as a Pilates class or a farmers market.
“We feel very confident that we're building a really special place here,” ownership shared. “We want the best for the community. We want to see the city grow. We want to see the people who have lived here be rewarded here, and enjoy these times with their kids and make memories they can share.”
The vision extends beyond the establishment itself and views the new destination as a true investment in the community. With Sandbox Beach Bar, playing in the sand has a whole new meaning this summer—and yes, building sandcastles is still highly encouraged.
CONTACT
14902 Windward Drive | sandboxbeachbar.com | @sandbox_beachbar
To stay up to date on the weekly lineup of food, music and upcoming events, follow Sandbox Beach Bar on Facebook, Instagram and TikTok.
Bayfront on the Rise
Corpus Christi Bayfront entered a new era of growth in the 1940s
By Jillian Becquet Photos provided by Corpus Christi Public Libraries, La Retama Special Collections & Archives
For so much of our region’s history, our greatest successes have been made possible because we made huge investments at the water’s edge: the Harbor Bridge, JFK Causeway, the Port of Corpus Christi and the 1941 seawall. The seawall was the product of decades of advocacy and a catastrophic hurricane in 1919, which underscored the need to protect downtown—Corpus Christi’s central business district and a draw for tourists seeking a bayfront view.
This postcard drives home just how effective the seawall is. Many of the buildings pictured here are still standing, and soon after this photo was taken, growth spread onto the two newly created blocks of manmade land. Everything past Water Street was backfilled as part of the seawall project, providing protection for businesses and brand-new waterfront property.
This land eventually became home to some of downtown’s biggest attractions for tourists and locals alike— the project involved building the two T-heads, the L-head and the marina. The seawall is the base for the miradors and the Selena statue, and a 2-mile-long scenic area to walk and bike, along with Corpus Christi icons like Harrison’s Landing.
On any given day this summer, you’ll see people of an array of ages enjoying the sights and amusements to be found at the bayfront. If you haven’t taken a stroll there lately, come downtown and join in. I’m especially partial to a sunrise over the bay, but watching it set behind the city isn’t a bad option either.
Postcard, 1945.
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