FINS Grill & Icehouse — harbor-front sit-down on the Port Aransas channel

The history

FINS opened in 2005 directly on the Port Aransas harbor channel, built to embrace the town's big deep-sea fishing culture. Its decks sit on prime channel-front real estate, and for two decades they've doubled as a viewing platform for charter boats returning to weigh in trophy catches.

Like its waterfront neighbors, FINS took heavy structural damage during Hurricane Harvey in 2017 — but rebuilt the long deck and colorful interior and remained an essential harbor landmark.

What FINS does well

FINS is one of the few harbor-front spots that's a true sit-down restaurant rather than an order-at-the-counter line, which matters when you're coming off a long fishing day with a group.

• Prime front-row harbor views — the outdoor deck sits right on the water, with unobstructed sight lines of the channel, passing ships, and dolphins around the docks.
• True full table service — dedicated waitstaff, no fetching your own trays.
• "You Hook 'Em, We Cook 'Em" is run efficiently — drop off your fillets after a charter and the kitchen returns it fried, grilled, blackened, or garlic-style with premium sides.
• Diverse "land" options for non-seafood eaters — half-pound Angus burgers and marinated chicken platters keep mixed parties happy.
• A massive footprint with large tables and a kids' menu — comfortable for big families and full fishing groups.

What to keep in mind

• Prime-location price tag — burgers run $16–$19 and specialty fish and shrimp dishes can hit $27–$37.
• Intense peak-season waits during summer weekends, fishing tournaments, and holidays — expect a long line for an outdoor deck table.
• The seagulls are bold. On the open patio, stay vigilant if you don't want a fry stolen straight off your plate.
• Parking is shared with the busy adjacent charter headquarters and marina traffic — chaotic during peak morning and evening rushes.

What to order

• The Port "A" Burger — half-pound juicy Angus patty on toasted sourdough, smothered with thick white queso, chipotle mayo, fried pickles, and fried jalapeños. The undisputed landlubber heavyweight.
• Coconut Rum Shrimp Platter — wild-caught Gulf shrimp in a sweet, crispy coconut rum batter fried golden.
• FINS Famous Onion Rings — hand-cut, thin and crispy, with house-made ranch. A mandatory starter.
• Crab-Stuffed Mahi — Gulf mahi-mahi packed with savory crab stuffing under a rich bayou cream sauce.
• Homemade Seafood Gumbo — fresh daily, dark roux base with local fish, shrimp, and andouille over white rice. Local tip: order grilled or blackened fish "Creole Style" to top the fillet with a ladle of gumbo.
• Blue FIN Margarita or a frozen drink in a hollowed-out pineapple at sunset on the deck.