“We call this our version of a vintage Chris-Craft boat – the Cadillac of boats,” says Executive Chef Kenny Bowers of the just opened Rockfish restaurant at Mockingbird Station, which blends its nautical polished mahogany décor with the warehouse look of the rest of the complex by making use of exposed brick and stained concrete floors.

“Our home office is right next door,” says Bowers, who first opened several Rockfish eateries in nearby suburban areas, including Richardson. “And we caught wind of the development here. We were a little hesitant at first – the other places follow more of a lodge, log cabin theme. This is our first urban version.”

The “we” Bowers references are founder Randy Dewitt, who “manages the real estate end” and Clay McAfee, a Brinker organization veteran. Together with Pat Garza, chef partner at the Mockingbird Station operation, they have assembled a blend of fresh, moderately priced traditional seafood in a sleek but comfortable atmosphere. Rockfish will be sharing its fortune with 250 upstairs residential loft dwellers and other businesses such a s Urban Outfitters, Virgin Record, Starbucks, Angelica Theater, Café Patrique and Margarita Ranch (from the Martini Ranch folks).

Says Chef Garza: “It’s exciting to be opening, area diners have lots of great options for dining out, but we think once they sample us, they’ll be “hooked.”

First-timers to Rockfish should not be deterred by the “under construction” appearance to the entrance of the parking lot – it’s operational. And although there will be a bridge across from the DART station in the near future, it’s not there yet and you’ll have a several block hike.

The restaurant combines their regular menu with blackboard specials. Standing favorites are the Fire & Ice sampler (crab cakes, grilled shrimp, spring rolls.Calamari and shrimp cocktail), shrimp & lobster ravioli, and traditional fried catfish, oysters and shrimp. The four boards represent nightly offerings for soups, such as gumbo or lobster bisque; chef’s specials, e.g. Copper River King Salmon; steamers like clams, crab legs, mussels and GSNALOC – ‘Great Seafood, Not A Lot Of Clams.”

Fresh oyster lovers can be found in the middle of it all at the “chef’s table” oyster bar in front of Rockfish’s open kitchen.

5331 E. MOCKINGBIRD #160

Rockfish Crab Cakes with Remoulade Sauce

2 lbs. crab meat
2 Tbs. Dijon mustard
2 cups Italian seasoned bread crumbs
½ cup mayonnaise
½ cup chopped yellow onion
1 tsp. Old Bay Seasoning
2 tsp. fresh chopped garlic
½ stick butter

In a hot skillet with approximately two tablespoons of butter, sauté onions and garlic until translucent and rawness is cooked out of garlic. Let cool.

In a medium bowl, combine the mayonnaise, bread crumbs, Dijon, onions, garlic and Old Bay. Mix well.

Gently fold in crab meat, leaving it chunky. (Note – you may want to add more bread crumbs or mayonnaise depending on the texture you want your cakes.)

Form mixture into four ounce cakes. Over medium heat, heat a few tablespoons of the remaining butter. Brown well on both sides and serve.


1 cup mayonnaise
3 Tbs. ketchup
1 Tbs. Worcestershire
2 Tbs. Zatarans Creole Mustard
1 Tbs. Horseradish
2 Tbs. sweet pickle relish
Combine all ingredients – mix well.

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