Restaurant Review – Waters, Fort Worth, Texas
Simplicity is the key to success, and Jon Bonnell seems to understand that. With a small menu focusing on well made fresh seafood, Waters delivers no frills quality that’s sure to please.
Entrance and Decor
The place looks really nice. It’s fairly open, with a bar area on one side and dining room on the other. The decor is mostly straightforward modern with lots of black, white, and blue. It’s elegant and inviting. There are some fun accent pieces like an oyster shell hanging display in the bar area and some abstracts metal birds hanging above the dining room. It’s not over the top and adds the right amount of flair to the environment. The place looks great when you walk in and sit down.
Naturally, we got a dozen oysters for our appetizer. They had 6 different varieties, and we received two of each. The oysters were great, clearly fresh, and came with the standard cocktail sauce, horseradish, and lemon. I love oysters, and they were delicious. I recommend getting oysters to start anytime you go to a nice seafood restaurant, and Waters is no exception.
I ordered the crab cakes for my main course, and my companion ordered the ahi tuna steak. Both dishes were excellent. The crab cakes were packed with flavor and cooked perfectly. The crab was tender and fresh, with a nice crispy sear on the outside. My only criticism of the dish is the arugula salad on the side. The salad and the dressing didn’t quite work with the cakes. I would’ve like something with a little more acidity to help cut through the savoriness of the cake. It’s nothing that detracted significantly from the meal, though.
The tuna steak was a little overcooked, more medium than my friend would have liked, but it still tasted delicious. There isn’t much else to be said about the tuna. It was executed simply, allowing the fish to be star of the plate. That’s always important.
We got the lobster mac ‘n cheese for our shareable side, and it was stupid delicious. It was perfectly creamy, with tender delicious lobster running throughout. The shells were cooked well too, just right. I could’ve eaten just this for my entire entree.
I had the tiramisu. It was good, but nothing remarkable. A little thick on the mascarpone, but still made well. The ladyfingers weren’t soggy, and it wasn’t too sweet. It didn’t blow me away, but I’d certainly still recommend it.