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The flagship restaurant in Oak Cliff, situated in a cozy house with a wide patio, has been serving coastal Mexican cuisine in a quaint atmosphere since 1981. The owners have since opened a second restaurant in Lakewood. What makes Calle Doce stand out among the area's panoply of Mexican fare is the focus on seafood-ceviche, shrimp cocktail served with avocado and cilantro, stuffed clams and blackened grilled tilapia, to name a few examples. It's the perfect place to sit outside and enjoy lunch or dinner accompanied by a margarita or a Corona.
Bust out the sombreros (and whatever other ethnically irrelevant garb you might have), because the second-annual Margarita Meltdown is coming to the Bishop Arts District. Last year's event drew more ... More »
In 1981, when Laura and Oscar Sanchez opened their Mexican restaurant in an old house on 12th Street in Oak Cliff, few people traveled to the neighborhood, recalls Jesus Sanchez, Laura's brother. Still, La Calle Doce (Spanish for 12th Street)... More »
Amazing seafood dishes...this is more than tex-mex people...it's fresh amazing mex-mex...try ceviche, oysters, fish tacos, any of the shrimp dishes...you really can't miss!
great location
Ceviche is a peculiar twist on the Crock-Pot: scraps of raw fish cooked slowly, not with heat but with lemon or lime juices. La Calle Doce's ceviche is a tight, focused arrangement--a tiny still life--with a cupped lettuce leaf spilling over with avocado chunks, chopped tomato, scallion and opaque creamy-white chunks of fish and shrimp. It strikes the palate like a laser, searing the tongue and scorching the roof with tightly focused acid layers that gently unravel into briny sweetness.... More »
Where is Jimmy Buffett when you need him? Face it, Dallas is Margaritaville. So how do you choose between the perennial favorite ritas at Blue Goose and Uncle Julio's or the stylistically compelling artistry of, say, a Blue Mesa or Taco Dinner? We look for authenticity, and that is why La Calle Doce gets our vote. It's just the right amount of frozen--not overly icy or fluid. It's white, velvety, not too salty and plenty boozy. And it goes down smooth--that is, until that biting aftertaste... More »
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