One of the things I love about visiting the San Diego is area is the fresh seafood you can get. I mean you can really tell the difference. One of the advantages of being right there at the Pacific Ocean.

credit: Rory Schepisi/The Drunken Oyster
credit: Rory Schepisi/The Drunken Oyster
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Amarillo has its challenges. One of them is not being near any real bed of water. No ocean for seafood that tasty. So the complaint is it is so hard to get that fresh seafood taste. Or so you would think. That is not necessarily the truth.

credit: Rory Schepisi/The Drunken Oyster
credit: Rory Schepisi/The Drunken Oyster
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The Drunken Oyster, 7606 SW 45th, is trying to take away that mindset of us here in Amarillo. You can get fresh seafood here and they are making sure of it. They have stuff flown in on a regular basis and man it looks mighty tasty.

Melissa Bartlett
Melissa Bartlett
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This past week it was a halibut. Oh, and what a halibut it was. I could just taste the freshness looking at the photo.

Just look at that beauty. Flown in fresh from Alaska. That really does make a difference. If you love seafood there is no way you can see that and not want a filet from that.

credit: Rory Schepisi/The Drunken Oyster
credit: Rory Schepisi/The Drunken Oyster
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How Many Filets Can You Get From Halibut That Massive?

I mean that is a valid question. That is a huge fish. You can probably get several meals out of that one fish. You would be correct, about forty pieces can be expected after all the filleting is done. That is a lot of happy people leaving with satisfied stomachs.

credit: Rory Schepisi/The Drunken Oyster
credit: Rory Schepisi/The Drunken Oyster
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I asked Rory Schepisi, owner of The Drunken Oyster about their fresh seafood:

People complain about our prices but, you can’t put a price on quality. We go to the airport daily to pick up our oysters, and seafood delicacies just so we can share them with our fantastic guests at the Drunken Oyster.

credit: Rory Schepisi, The Drunken Oyster
credit: Rory Schepisi, The Drunken Oyster
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There is a lot that goes into their food:

We take pride in butchering our own fish. FGH (Forking Good Hospitality) Chef Alberto Vargas goes to great lengths to find ways to get the freshest of line-caught fish to Amarillo.

There goes a lot into their hiring:

When we are looking for chefs we always interview them with a practical to see how much meat and seafood butchery skills they have. We want a team at all our restaurants that have a love and respect for the culinary arts. Not just some freezer-to-fryer chef.

They do it all for one specific purpose:

Our FGH team strives to bring unique fun concepts to Amarillo and that starts with the very best quality ingredients. We love doing this for Amarillo.

credit: Rory Schepisi, The Drunken Oyster
credit: Rory Schepisi, The Drunken Oyster
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So when you are sitting there complaining about Amarillo not being able to have the fresh seafood like you want, just know your argument is invalid. Amarillo is finally getting the love that we deserve.

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