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Samantha Marie Photography/Hudson House
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Samantha Marie Photography/Hudson House
Rarely is a Southlake restaurant opening as anticipated as Hudson House. From the moment the Dallas favorite announced it was taking over the former RA Sushi space in Park Village, local social media feeds were on permanent “Hudson House watch.” Opening dates were speculated. Construction progress was monitored. And fans made it abundantly clear they were ready for those famous “World’s Coldest Martinis,” East Coast oysters, and cheeseburgers to arrive a little closer to home.
So when we scored one of the hottest tables in town at the soft opening ahead of the official Sept. 14 debut, expectations were already high.
Walking in on that exclusive Saturday, the place was abuzz. The couple ahead of us couldn’t get a reservation but had seen all the activity outside and decided to try their luck. Unfortunately, they were turned away at the door, but it never hurts to ask.
Welcome to Hudson House, Southlake.
The roughly 5,000-square-foot restaurant is the 12th Hudson House from Dallas-based Vandelay Companies, and anyone familiar with the brand will recognize the formula immediately. Warm leather booths surround a large wraparound bar, while a sit-down raw bar showcases the seafood that has become one of the restaurant’s signatures. An outdoor patio gives the Park Village location even more room to enjoy now that the heat has finally settled.
Having been to other Hudson House locations before, the concept itself wasn’t new to us. What we wanted to know was how the Southlake version would feel — and whether it would deliver on all that anticipation. Judging by the packed dining room and lively lunch crowd, the answer seems to be a collective yes.
We started with the Dynamite Shrimp and Popcorn Chicken. Both arrived with exactly the right seasoning and with enough crunch to hold up to the sauce without burying what’s underneath. The tempura-battered rock shrimp comes tossed in a sweet-and-spicy dynamite sauce, while the flash-fried chicken can be ordered classic or spicy and arrives with dipping sauces.
The honey mustard dipping sauce was the unexpected scene-stealer. My lunch companion, a self-described spice aficionado, was only half joking when he said he was ready to abandon the chicken and go straight at it with a spoon.
For lunch, he ordered the cheeseburger: a Hudson House staple with two thin patties, American cheese, minced onion, and house sauce. And then there was the pickle. Served on the side, it was probably the largest pickle half I’ve ever seen — roughly the size of a hot dog bun, coated in spices. Also, refreshingly tangy and delicious.
I went with the Fish Tacos, made with blackened redfish, mild cheddar, and coleslaw, with Jack’s salad and aji verde on the side. The tacos were fresh and nicely balanced, but the aji verde was worth writing home about. This time it was my turn to consider going after the sauce with a spoon. (For the record, I didn’t. This time.)
The rest of the menu makes a strong case for coming back. The raw bar offers East Coast oysters and shrimp cocktail, while the sushi list ranges from a riceless Signature Roll with salmon, tuna, crab, and avocado to Spicy Tuna Crispy Rice, a Sunset Roll topped with salmon and lemon, and a truffle-forward hamachi roll.
Entrées cover even more ground. Chicken Parm comes with spicy fusilli alla vodka and fresh mozzarella. Maple Planked Salmon gets a sweet-soy glaze and lemon-parm broccoli, while the pan-seared redfish is flown in fresh daily and finished with lemon beurre blanc.
Then there’s the Steak Frites — served with truffle-parmesan fries and herb compound butter — which is already at the top of my list for round two. I have never been particularly good at exercising restraint around Hudson House’s truffle fries, and I see no reason to start now.
Even the salads feel substantial rather than obligatory afterthoughts. The Hudson piles popcorn chicken, avocado, bacon, sharp cheddar, and cherry tomatoes over greens with green goddess dressing, while the Beverly pairs grilled shrimp with hearts of palm, avocado, radish, and crispy shallots. And if you’re fully committing, there’s lobster mac and cheese on the side-menu lineup.
Then, of course, there are the martinis.
Hudson House has turned the “World’s Coldest Martini” into a calling card. The menu includes The Classic, Bleu & Gold with housemade bleu cheese olives, a French 75, Lemon Drop, Stone Fruit, and Espresso variations, all priced at $16.
Expect happy hour to claim some of the most coveted seats in town for the foreseeable future. From 3–6 p.m. weekdays at the bar, martinis and wines by the glass are half price, East Coast oysters are $3, and cheeseburgers are $10.
That mix of oysters, cold martinis, sushi, and comfort food is a big part of Hudson House’s appeal. You can make it a raw-bar one-stop visit, order a burger and fries, or build a whole dinner around steak, truffle fries, and martinis.
Southlake had been waiting for Hudson House long before the doors opened. After a packed soft opening and reservations disappearing days in advance, it’s safe to say the new location has already found its audience.
Hudson House
1131 E. Southlake Blvd.
682.452.5284
HudsonHouse.com