At Waters Restaurant – Sundance Square, we source the freshest wild, seasonal, and sustainable seafood available. Between Executive Chef Anthony Felli and myself, we brag a cumulative culinary experience of over 40 years at the pinnacle of the Fort Worth dining scene, so we like to think of our kitchen team as “well-seasoned”. Our style brings together flavors of the southwest, with hints of Louisiana, but our featured ingredients themselves typically speak the loudest. When we fly in fresh halibut from Alaska, we let the succulent delicacy itself do most of the talking. Our Signature Gumbo hastens back to some Creole roots when I cooked in the French Quarter of New Orleans, while our Wagyu beef gets the royal treatment Chef Felli has made famous for much of his career. Diver scallops from Maine get a slight TexMex makeover after being perfectly golden-crust-seared, while jumbo lump crabcakes celebrate beautifully fresh crab as their essence, never loaded with fillers just to save a buck. We strive every day to source seafood products that are ecologically sustainable, seasonal, and wild-caught. We will never utilize third-world fish farms, cheap seafood substitutes, artificial flavorings, or exploit threatened species at Waters. We strive for only the best experience for our guests, while at the same time being good stewards of our environment and our future.
