Red Drum Restaurant

Welcome to the intersection of South by Southwest.

It’s a wood-grilled steak and a 2005 Luigi Bosca Malbec by candlelight in the Wine Room. It’s Crab Meat Tostaditas and cocktails in deep sofas by an adobe fireplace under the stars. It’s the islanders’ hangout where the food honors Southern heritage and Chef/Owner Ben Berryhill’s Texan cuisine. It’s named for a prized local fish and everybody knows when supper’s over, there’s great live music for dancing in the bar that Imbibe magazine ordains one of the “Best Places in America to Have a Beer.” Is this a great country, or what?