large entrees

“The best bone-in ribeye in town. Period.” Our foodie panel doesn’t mince words. Made famous for its succulent steaks, Ol’ Steakhouse attributes its success to cooking those steaks over the open flame of a mesquite grill. Ribeyes are hand-cut in-house, and simply dressed with seasoning salt and a pad of butter, letting the mesquite smoke flavor shine through. We like ours with rosemary gorgonzola butter and a side of quail. 4307 Avalon St. olsteakhousetx.com

Flaky, melt-in-your-mouth flatfish is paired with a sauce of your choice. (Spoiler alert: they’re both amazing.) A French classic, Thermidor starts with creamy bechamel and an acidic kick from house-made creole mustard. The Provencal sauce is a bright tomato sauce with herbaceous notes of lavender and thyme from Herbes de Provence. Served with roasted potatoes and broccolini, this dish is perfectly satisfying. Not one for fish? Try the oysters or bone-in pork chop with grits and greens, also a star of the seasonal menu that’s updated every few months. 4242B Laguna Shores Rd. bluffslookout.com

Think you know pancakes? Not until you’ve tried these pancakes. Coral Bean Café’s fluffy flapjacks are richer and nuttier, thanks to freshly milled wheat and clarified butter. Top them with flambeed Dominican bananas, infused with piloncillo, rum and cinnamon, and time stops. If that delectable combination doesn’t tickle your taste buds, squeeze on a little lime juice (they’re not just a garnish) to add a touch of acidity that complements and cuts through the buttery sweetness. 7426 S Staples St #107 @coralbeancafecc

It’s date night, and you need the perfect meal at the perfect place. Look no further than the Grilled Octopus at Elizabeth’s. Served at dinner on Friday and Saturday only, this octopus is marinated in rosemary, thyme, lemon and peppercorns, then cooked sous vide six to seven hours, until it’s crispy on the outside, tender on the inside. It’s served with citrus saffron aioli, along with fingerling roasted potatoes, and garnished with capers and pickled shallots. This meal is an absolute touchdown. 1902 N Shoreline Blvd. elizabeths-atartmuseum.com

Left: Interior shot of Central Kitchen. Below: Grilled Octopus from Elizabeth's

The only 100% locally sourced burger in town, Farmacy Grill’s 1/2 pound, grass-fed burger with creamy queso canela from Knolle Dairy Farm is topped with lettuce from Terra Madre Mini Farm, seasonal grilled peppers, house-pickled onions and butternut squash ketchup. Even the bun is locally made from USS Chefs, just down the street. This burger doesn’t only support local growers, it’s also a party in your mouth! Fork and knife not required — but encouraged to enjoy every last bite. 213 S Chaparral St. farmacygrill.com

Doc’s

We’ve got just the place (and the dish) to help you EscapeRelax-Enjoy. That’s the motto at Doc’s, and its perfectly blackened redfish topped with to-die-for poblano crawfish cream sauce is a Coastal Bend staple. The creamy sauce — with roasted poblano peppers, fresh lime juice, just enough garlic and crawfish tail meat — will have you shamelessly licking your plate. Paired with seasonal veggies and rice pilaf, this dish can only be made more satisfying with Doc’s popular Tidal Wave Mojito. 13309 S Padre Island Dr. docsseafoodandsteaks.com