The Weekly Dish: Floyd's Seafood and Steakhouse

The Weekly Dish: Floyd's Seafood and Steakhouse

By Brandi Haskett and Lauren Dodd 

Let the good times roll … into Floyd’s Seafood and Steakhouse. Located off I-10 just past Washington Boulevard, Floyd’s offers up casual Cajun fare for spice loving Southeast Texans.

Casual with a capital “C”

A lot of locals still refer to Floyd’s Seafood and Steakhouse as “Don’s old place,” but while the location hasn’t changed, everything else has. Manager Paul Knobloch explained that Floyd Landry scooped up Don’s Seafood in 2006 from his uncle after Hurricane Rita and asked Knobloch if he wanted to lead the team of the second Floyd’s location in Texas over a round of golf. The rest, as he says, is history. Dark partitions and white tablecloths are a thing of the past, as Floyd’s has updated and revamped the old restaurant. An open floor plan surrounded by wood and brick features rustic beach décor, creating a more casual dining experience. Overall, Floyd’s offers a fun atmosphere where patrons can dine on tasty Cajun cuisine. Floyd’s isn’t a hoity-toity place – it’s casual with a capital C!

“We want it to be as close to home as it can be,” said Knobloch. Swamp-pop music playing in the background adds to the general ambiance and enhances the feel-good mood of the restaurant – keeping it spicy and fun.

“We cook for the authentic Cajun taste,” said Knobloch. “We cook the same things our mothers cooked for us growing up.”

Floyd’s offers happy hour daily from 2-7 p.m. The large bar looks to be a great hidden gem, with lots of seats and flat screen TVs hanging from the ceiling. We think it’s a nice place to kickback and watch a game or two.

Lunch is typically the busiest meal of the day at Floyd’s, but don’t let that deter you. With some advance notice, Floyd can accommodate even the largest parties during the lunch rush. Rarely offered these days, Floyd’s proudly accepts reservations and even offers call-ahead seating. Additionally, Floyd’s now allows to-go or “takeout” orders. Initially, Floyd Landry wanted the kitchen to focus on customers dining in only, says Knobloch, but now Floyd’s has expanded to include to-go orders for those in a hurry.

What we ate

We tried it all—soup, steak, seafood and sweets!

Crab Bisque – Cup $7, Bowl $11

Generous lumps of crab in a sea of rich, velvety bisque soup topped with a dash of Floyd’s “Dawg” Seasoning. Served with rice. We could not break away from the bisque! Everything about it was wonderful: the presentation, the texture, the flavor … oh, the flavor. The thick, creamy, crab meat soup was so good, we’d like to buy it by the gallon.

Da Crawfish Half & Half – $11

A perfect combination of crunchy fried crawfish and spicy crawfish etouffee served with rice. Da Crawfish Plate is a great combination for the ones who can’t decide whether to get fried crawfish or etouffee.

Sirloin Steak (lunch portion) – $16

The lunch sirloin is a 10-12 ounce steak served with two fried shrimp and a choice of a side. It was a steak and potatoes kind of day, so we chose the Potatoes Floyd — a medley of grilled potatoes and sautéed sweet onions and peppers. Our well-done steak was tender and juicy. This is a good sized steak, more than we were expecting for a lunch portion.

Memaw’s Bread Pudding – $5.99

A heaping serving of bread pudding topped with roasted pecans and coconut. The pudding sits in a pool of homemade rum sauce, which is a delicious companion to the cream cheese hidden in the middle of the decadent treat. The spongy bread pudding sopped up the sweet rum sauce and melted in our mouths for what only could be described as complete bliss. Be sure to save room for this tasty southern temptation!

Cajun Holiday

Fall is just around the corner and, although months away, it should be noted that Thanksgiving is a busy time for Floyd’s Seafood and Steakhouse. Most of the menu’s items can be purchased in bulk – or by the gallon. Knobloch says many of his customers come in to buy Floyd’s favorite gumbo (available in chicken and sausage or seafood) or their crawfish etouffee in bulk during the holiday season. Don’t stop with the gumbo – we suggest Memaw’s Bread Pudding for a “sure to please the in-laws” holiday dessert.

Let us know where you like to go. Contact us at weeklydish [at] theexaminer [dot] com