Hugo's Seafood Bar, a new seafood lounge in Bishop Arts District, is taking Dallas by storm. The intimate spot, featuring a limited menu of fresh seafood with creative twists and craft cocktails, is the brainchild of chef Hugo Galvan and bartender Hugo Osorio. Known for their contributions to the Dallas dining scene, they have created a unique and exciting experience that is already generating buzz.
Hugo’s Seafood Bar is Bishop Arts District’s latest newcomer. The highly anticipated seafood lounge comes by way of two Hugos – chef Hugo Galvan and bartender Hugo Osorio. It opened in mid-December. Hugo’s Seafood Bar is simple. There are 28 seats, no reservations. It's an intimate and moody seafood concept offering a limited menu of fresh ocean fare with creative twists and craft cocktails backed by some of Dallas’ best. It's already created quite the buzz.
If the Hugos sound familiar, they are. Their fingerprints are all over Dallas’ dining scene. Galvan slid into the local conversation when he brought a little bit of his hometown, San Miguel de Allende, Mexico, via the former Cafe San Miguel. After a bout in Europe, the international chef returned to North Texas to open Hacienda San Miguel in Fort Worth. In 2015, chef Stephan Pyles tapped Galvan for the opening of Flora Street Cafe. Galvan has consulted the kitchens of Urban Taco, El Bolero Mexican, Las Palmas Tex Mex, Ayahuasca Cantina, Ocho Latin Cuisine and more. Osorio is most recently known for his role at La Viuda Negra, where he shook and stirred innovative cocktails with. Previously, the beloved bartender was behind the bar at now-closed establishments Bolsa, The Theodore and Boulevardier. He got his speakeasy chops at The Statler’s Bourbon & Banter.tried to stop by on a Saturday evening. The neighborhood seafood joint was packed. We returned on a calmer Wednesday night. Hugo’s Seafood Bar is what you make of it. The interior is masculine and moody. There are gold accents, alluring under-bar lighting, plush bar seats, a forest-green-tiled ceiling and an octopus-tentacle-clad exposed brick wall. The vibe is sexy enough for a date night, but you won’t feel out of place in sneakers.We snagged the two-top window table and started our meal with a Gold Rush. The fruit-forward cocktail is Japanese whiskey-based with apricot jam, honey and lemon yuzu sake. The $14 seven-cocktail menu includes a tequila smash, sour, gin martini, mezcal gimlet, negroni and a vodka Collins. Wine is served by the glass or bottle. Glasses range from $10 a pour for Austria’s June’s Rosé to $22 for Crossbarn’s Sonoma County cabernet sauvignon. Pull out all the stops with an $81 bottle of Collet Champagne. Galvan keeps the menu simple with a small but mighty selection of high-quality foods with Latin and Asian flare. The oyster bar menu offers East Coast oysters by the half dozen ($18) and dozen ($30). Chorizo Ibérico chargrilled oysters are $16. The house Royal Oysters are fit for a king: sea urchin, yellowtail, caviar and chili oil crown the ocean jewels. For $35 a half dozen and $60 a dozen, the specialty oysters will woo any date. The oyster shooter ($9) is casual with a luxe touch: the spicy-in-the-best-way shot is made with your choice of spirit, sake, cucumber aguachile and a caviar-loaded oyster.For the table, there’s beef tartare ($18), lobster croquettes ($18), scallop aguachile ($22) and an ahi tuna tostada ($14) made with avocado, cucumber, green apple, Asian-inspired sauce and sesame seeds. We chose the $16 deviled eggs topped with lightly aromatic crab and caviar. Hugo’s entree menu offers a cheeseburger ($18), lobster roll ($22) and seasonal pasta ($18), but Galvan’s culinary enthusiasm shines off the menu.When we visited Hugo’s, Galvan was featuring an off-menu pork belly appetizer. The evenly-seared pork belly was placed atop a dollop of pasilla chile red wine reduction sauce. Thinly sliced cucumber, pickled red cabbage and two fried-to-perfection oysters accompanied them.Hugo's Seafood Bar, 334 W. Davis St. Tuesday – Thursday, 5–11 p.m.; Friday – Saturday, noon – 1 a.m.; Sunday, noon – 9 p.m.; closed Monday
HUGO's SEAFOOD BAR BISHOP ARTS DISTRICT CHEF HUGO GALVAN BARTENDER HUGO OSORIO SEAFOOD COCKTAILS DALLAS DINING SCENE
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