Roosevelt's at the Tarpon Inn — Port Aransas's historic white-tablecloth dinner

The history

The Tarpon Inn opened in 1886 and holds a legendary spot in Texas history — walls lined with thousands of signed scales from tarpon caught by past guests. The restaurant takes its name from its most famous patron: President Franklin D. Roosevelt, who stayed at the inn and fished the local waters for tarpon in May 1937.

Today Roosevelt's honors that upscale, historic heritage as a refined dinner-only restaurant, with the adjacent 1886 Bar pouring a curated pre- or post-dinner drink.

What Roosevelt's does well

• The top fine-dining option in town — genuine white-tablecloth service in a beach town dominated by casual fried-fish shacks.
• Beautiful historic ambiance — intimate indoor dining and a romantic outdoor courtyard shaded by mature trees.
• Excellent wine and craft cocktail programs — the adjacent 1886 Bar is a destination of its own.
• "Cook Your Catch" for fine dining — drop off your professionally filleted charter catch and the chef prep-matches it to upscale standards.
• Accepts reservations — you can book a table online in advance, a rarity in Port A where most spots are walk-up only.

What to keep in mind

• Strict dress code — smart-casual is enforced. Cover-ups, swimwear, and overly casual beach attire are not permitted in the main dining room.
• Premium fine-dining prices — appetizers $20–$35+, signature seafood and prime cuts mid-$40s to over $60.
• Logistical party-size constraints — parties capped at 10 guests, with a maximum of three payment splits per table to preserve the dining-room pacing.
• Tailored more for couples, adult groups, and date nights than for energetic toddlers — the room is intentionally quiet and intimate.

What to order

• Roosevelt's Trio — the ultimate starter sampler: jumbo crab cake with house remoulade, two coconut shrimp with raspberry chipotle marmalade, and three Oysters Rockefeller over crispy onion frites.
• Roosevelt's Signature Bread — mandatory for the table: warm grilled rosemary focaccia drizzled with balsamic glaze, smothered with parmesan and premium butter.
• Pan-Seared Red Snapper — local snapper crusted in herbed panko and mustard, over ricotta ravioli with a seared shrimp, finished with delicate saffron sauce.
• Fire Cracker Tenderloin — four bacon-wrapped beef tenderloin medallions stuffed with jalapeño and pepper jack, over mushroom risotto with savory Bordelaise.
• Seafood Mac & Cheese — cavatappi in a rich Gouda sauce packed with lumps of crab, shrimp, and lobster.
• Key Limon Pie — icebox custard of key lime and limoncello over a brown-sugar-graham crust with whipped cream and tart raspberry purée.