New Year. Same Me. Same Great Food.
The Keeper Seafood
My new year has been off to a great start and I’m loving it!
I was thrilled when asked to attend the Chomp Dallas VIP taste-view (preview) of some new items at The Keeper. Located in the Shops of Legacy and owned by the same owner as some of my forever favorites like Mexican Sugar, Whiskey Cake, and Haywire, The Keeper is a must try! From the sustainable seafood and vibrant lighting to the crafty cocktails, The Keeper will give you a whimsical vibe which will tickle your taste buds! 
The tasting menu consisted of 10 items and 3 desserts! Wowzer?! I’m not greedy, but I was glad I came on an empty tank! However, of course, the camera ate first! Don’t worry, I won’t bore you with all the wordy details of every dish. I prefer to let your eyes do the tasting with succulent photos. If you’re looking for a new spot to dine at, be sure to try The Keeper!
**foodfaithfreedom alert: The Keeper wants to give you a free gift so you can enjoy the same experience. If you go to The Keeper from now until February 13th and show them any of my pictures, you will get a F R E E appetizer (up to $15 value. One per Table) How nice is that! .**
Forget dessert, let’s do pre-ssert! You know dessert before the main course!
Oh Chocolate, My Chocolate
Sounds like a song, right? The song of my blissful heart! For all the chocolate lovers, this one is for you with chocolate ganache truffle, chocolate crumble, and chocolate pamplemousse sauce to ease all your troubles!
The “Key” Per
The Keeper’s version of Key lime pie with a twist of angel food cake, key lime mousse topped with raspberries and pistachios. This was my favorite and definitely a “Keeper.” It was light, refreshing, and perfect dessert if you desire a sweet slightly tart dessert.
Bubble Waffle Sundae
Sweet house ice cream, marshmallow fluff, butter rum sauce, and caramelized pineapples. This screamed party time as soon as it came out!
The Keeper has rolled out a few new items that are worth talking about:
Texas Shrimp and Grits
(*new)
Face it: Everyone can’t make grits. Let’s just be honest about that. I’m so happy to announce this dish was not only beautifully, but it was my favorite dish of the night! The Keeper is not bashful when it comes flavor. This dish screamed with creole flavors, wild mushrooms and peppers, shrimp, and stone ground grits. No mushy grits at the Keeper!
Pork Chops
(*new)
Tender, seared to perfection, with an apple fennel slaw and barbecue vinagerette. This is a great grilled option if you would like to opt out of seafood options. 
More new items include: Blackened Red Fish
(*new)
Tuna Tiradito (fresh big-eye tuna, citrus, pickled onion, aji rocoto).
(*new)
Crab Fried Rice
A must have! Crispy spam, crab, carrots, scallions, eggs. This is an appetizer, but an absolutely M-U-S-T! I’m not a huge fan of spam, but it was the perfect combo. Quite honestly, I couldn’t even taste the spam much. I wish I could’ve added a few squirts of Sirracha hot sauce and hoisin sauce. This would’ve been a match made in heaven!(FYI: I’m all about sauces!) 
Scallops
Perfectly seared and paired perfectly with udon noodles, micro ocean mix, and hoisin sesame glaze.
I pray you’ve enjoyed my epic food journey at The Keeper and plan to visit yourself! They’ve only been open 4 months at Shops of Legacy, and I assure you they are ready to appease your appetite!
Fun fact: Ryan, manager of The Keeper, is beyond passionate about this place. He kept us entertained with a wealth of history behind the plates. I thought it was neat The Keeper could call a local fishermen at any time and request a particular oyster. The fisher will then hunt for this specific oyster to have it flown to the US for us to enjoy! I think that’s awesome!
Shout out to Judd, Director of Operations for Front Burner Restaurant, Ryan, manager of The Keeper, Chef Ty and our sweet servers (Joy and Nicole) for a wonderful evening!
*While a complimentary meal was provided, as always, all thoughts and opinions remain my own.*
*All Pictures taken by foodfaithfreedom. All rights reserved*
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