Finding a great seafood place in Phoenix is not an easy feat. We live in a landlocked state and in the middle of a desert with summer temperatures that can sometimes make an inferno jealous. So, it makes sense that finding a creative and tasty place with fresh seafood can be dicey. When we do find one, we dive in like a seagull on the hunt.
This month we visited High Tide in Gilbert and enjoyed a variety of delectable dishes. For starters, we ordered the calamari, which was breaded and served with an old bay lemon aioli; oysters on the half shell; and the sausage and cheese plate of “Pork Shop” Razz Cherry & Cracked Peppercorn Summer Sausage and aged sharp cheddar served with a beer mustard. The sausage had a nice sweet spice and the beer mustard was tasty. Yum! Although we didn’t order them, Fred and Pat also said they have tried the Beer Steamed Clams and said they were excellent.
For entrees, a few of us ordered the Louisiana Gumbo made in real steam pots that taste like you are being transported back to the Gulf. With the option of white or dirty rice, Andouille sausage, okra, and choice of seafood or chicken, the Louisiana gumbo is just bursting with flavor. Don enjoyed “The King” steam pot with two massive king crab legs, scallops, salmon, mushroom, and light saffron sauce. Janice appreciated the Grilled Skuna Bay Salmon that was so well done even Jen said she like it. Since Jen rarely ever likes salmon, that should be a big cheers for the Skuna Bay dish. Jen went land lover this time and ordered the Famous Buttermilk Fried Chicken. The chicken was crispy and delicious and drizzled with local honey for a soft sweetness. Jen even paired it with some of the tangy hot sauce and loved the kick. Fred also used his land legs and ordered the BBQ “Pork Wings” that had a sweet and tangy sauce and was quite tender. The green beans were fresh and flavorful and topped with a somewhat overly buttery garlic butter sauce. Last but not least, was the cheesy, creamy, juicy and divine three cheese Lobster Mac n’ Cheese. Topped with buttery breadcrumbs, this dish is rich and large so it is definitely a shareable treat.
We had a little room for dessert (and I mean only a smidge) so we tried some of the beignets. They were light and fluffy and topped with powdered sugar and a warm and delicate chocolate sauce.
Everything from the food, to the friends, to the fresh and artsy atmosphere was great so the final tally puts High Tide in the win column!