Boudro's

Frommer's Review

Locals tend to look down their noses at River Walk restaurants -- with the long-running exception of Boudro's -- and with good reason. The kitchen uses fresh local ingredients -- Gulf Coast seafood, Texas beef, Hill Country produce -- and the preparations and presentations do them justice. The setting is also out of the ordinary, boasting a turn-of-the-century limestone building with hardwood floors and a handmade mesquite bar.

You might start with the guacamole, prepared tableside and served with tostadas, or the pan-fried Texas crab cakes. The prime rib, blackened on a pecan-wood grill, is deservedly popular, as is the pork chop with sun-dried cherry and chile marmalade. The food may be innovative, but portions are hearty nevertheless. Lighter alternatives include the coconut shrimp with orange horseradish and the rosemary-grilled yellowfin tuna. For dessert, the whisky-soaked bread pudding is fine, and the lime chess pie with a butter pastry crust is divine. Service is very good despite the volume of business and the time the servers spend mixing up guacamole.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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