Fertitta expect that as the waterfront continues to grow, its number of visitors will increase from a current 2 million a year to 4 million. It's everything from prom night and wedding anniversaries to couples going out to dinner on a weeknight. Selections range from the mainstream to the adventurous. Most prices are only slightly higher than those at Landry's other waterfront eateries. Tilman wanted it to be differently from everything else the company has done, so we use more fresh fish, and I was able to do more difficult specialty toppings for them.
Daily specials are also important to the menu mix, bringing in repeat business.
A full-time pastry chef, John MacArevey, formerly of Four Seasons, crafts desserts evoking images of the sea and underwater life.