Richardson | April 2023

DINING FEATURE Anaya’s Seafood

BY KEVIN CUMMINGS

Family-run restaurant serves spiced-up take on traditional dishes in Richardson W orking with family was the “best thing that could happen” to him, Miguel

of his adopted country with the Mexican spices of his upbringing. In addition to getting fresh sh shipped in nearly six days per week, the restaurant also features craft cocktails made with infused liquors. “We are just mixing things that we know are going to be good,” Anaya said. “Mexican people, we like spices. But we tried to not spice anything more than we know what people would like in here.” The combination has helped Anaya’s Seafood grow across North Texas. In 2021, the family opened a location in Addison. The next year, they opened another in Plano. Looking to keep that momentum going, Anaya said he and his family plan to open a fourth location by the end of the year.

Anaya said. After bringing together his brothers and son then putting the family name on the business more than three years ago, Anaya opened his rst seafood restaurant with plans to expand throughout the region. Combining decades of individual experience in the industry, the fam- ily opened the rst Anaya’s Seafood location in Richardson in 2020 at the height of the pandemic. “I was working for a company for almost 20 years, and … I gured out that we can do this ourselves,” Anaya said. While he was prepared for the chal- lenges of opening a restaurant, Anaya said the eatery didn’t make a prot for the rst few months of business. However, cus-

From left: Miguel, Diego, Alfredo, Bobby and Seran Anaya have opened three Anaya’s Seafood locations in North Texas.

KEVIN CUMMINGSCOMMUNITY IMPACT

AMERICAN DISHES, MEXICAN FLAIR

Anaya’s Seafood specializes in bringing Mexican spices to traditional American dishes, including popular menu items: 1 Fish and chips ($15.95) 2 Garlic Parmesan ounder ($20.95) 3 Honey mango-glazed tuna ($21.95)

Miguel Anaya said sh and chips is the most popular item on the menu.

COURTESY ANAYA’S SEAFOOD

“THE QUALITY THAT WE SERVE AND … THE ATMOSPHERE THAT WE HAVE IN EACH RESTAURANT, PEOPLE TALK ABOUT IT ALL THE TIME. THEY ENJOY EVERY SINGLE MEAL.” MIGUEL ANAYA, OWNER

However, they are still determining where that location will be. As the business continues to grow, Anaya said they aren’t looking to expand beyond

tomers continued coming in, helping to spread the word about the restaurant and bringing more patrons in. “It was really hard,” Anaya said.

Discovering it hard to nd elsewhere, Anaya’s put ounder on the menu.

Honey mango-glazed tuna features blackened shrimp and vegetables.

what the family can handle, prioritizing quality and con- sistency at each restaurant as they continue serving up dishes. “The quality that we serve and … the atmosphere that we have in each restaurant, people talk about it all the time,” Anaya said. “They enjoy every single meal.”

COURTESY ANAYA’S SEAFOOD

Anaya’s Seafood 3600 Shire Blvd., Ste. 100, Richardson 214-501-2540 www.anayaseafood.com Hours: Mon.-Thu. 11 a.m.-9 p.m., Fri. 11 a.m.-10 p.m., Sat.-Sun. 10 a.m.-9 p.m.

PGBT TOLL

“We worked for a couple of months, and we were not making a penny.” Those clients were attracted by food Anaya said is not the specialty of many places in the region: Tex-Mex seafood. It’s a cuisine that comes from taking the American seafood staples

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