Green Point Seafood and  Oyster Bar opened in the fall of 2023.  It was named for a South African beachside neighborhood with familial ties to owners, brothers Greg and Nik Katz.  Greg was also the force behind Beverley’s in Dallas.  Nik had most recently been the general manager of food and beverage at the Adolphus hotel in Dallas.  They wanted to work together for a long time and now have this place which is open daily for lunch and dinner.  It’s a large space with a U-shaped bar dividing the rows of booths and tables.  Art was on the walls and lots of large flower arrangements give it an elegant yet comfortable feel.  It’s in a crowded area but they do have complimentary valet parking at the end of the block.  Be sure to get your ticket validated when you’re in but there are lots of free spots just a lot of cars competing for them.  Service was first-rate and super friendly and the food was quite good.  I was meeting a friend for lunch so we didn’t try nearly enough things but I bet I’ll be back to try more.  It was good.

Set-Up

Food

They offered several raw oysters to choose from, most from the East coast.  We chose a half dozen from Prince Edward Island.  They came with fresh horseradish on cocktail sauce, lemon or mignonette for enhancement.  They were small and excellent and I enjoyed both the cocktail and mignonette.  At $4 per oyster, it seemed pricey but it was interesting that all varieties were priced the same.

The Fish Tacos were available with blackened, Baja style or fried mahi-mahi.  The La Norteña corn tortillas were stuffed with cabbage slaw, pickled onion, and jalapeños.  Some lemon crema was on the side and the 2 tacos came with a side of sea salt fries.  I got blackened on the advice of staff and it was a great choice.  It added a bit more spiciness to the mild fish.  The vegetables were in good balance with the fish and the sauce was quite mild but moistened it all nicely.  The tortillas were soft and fresh.  The fries were wonderful.  Nicely crisped on the outside with a creamy interior and perfectly seasoned with salt.  It was a very good plate.