Uptown staple, S&D Oyster Co., has undergone a series of renovations. The seafood restaurant’s ’50s-style Louisiana vibe is still intact, as the front dining room — adorned in red-and-white-checkered table cloths and memorabilia — hasn’t been touched. Rather, a new dining area, full bar, second kitchen, and courtyard-style patio have been added.
I stopped in for dinner a few weeks ago and noticed that two new menu items have been added: Mini loafs, which come three to an order and include oysters, shrimp, and/or fish sandwiched between a buttered bun, and something called “The Manager’s Taster Sampler.” The only explanation listed on the menu for the sampler is “One of (almost) everything served on Mess Tray.” I asked my server to explain. “Well, it’s a bit of everything,” she said. My interest piqued. “The manager tastes everything each morning to make sure it tastes right. The sampler is exactly that.” It’s literally all of the things.
The cafeteria-style tray is served loaded with the fish of the day (either grouper, trout, or snapper), a hushpuppy, a fried and boiled shrimp, a fried oyster and one on the half shell, spicy shrimp and cream cheese dip, coleslaw, shrimp salad, seafood gumbo, and all of the sauces: tarter, cocktail, remoulade, and matagorda.
The $15 tray works as an appetizer or a meal for the diner who wants it all.
The full bar and new dining room opened at the end of April. The patio was operational for a short period of time, but then closed once the insufferable Dallas summer heat kicked in. It will re-open once the temperatures drop into a comfortable range.
