Formerly known as the Glass Pavilion Restaurant on the second floor of the Omni Corpus Christi Hotel, Switchgrass Landing and cocktail lounge Caller & Critic round out Omni’s trifecta of dining concepts—along with the Republic of Texas—giving diners 360-degree bay views. “After 30 years, the space was simply due for a revamp,” said Michael Islava, hospitality veteran and director of sales and marketing at Omni Corpus Christi Hotel.
By taking the strong culinary foundation provided by award-winning Chef Dean Sprague and elevating its seafood entrees, Switchgrass Landing has solidified its place as an “eclectic beach-inspired eatery where every meal feels like a seaside vacation,” according to the hotel management. As for what gaps the new concepts fill in the local cuisine landscape: “It’s two-fold for locals and hotel guests. We needed something to balance the Republic of Texas beef-driven menu with something true to the Coastal Bend, which is exceptional seafood. We wanted to provide something that appealed to the downtown area and to what guests visit the Coastal Bend for,” said Islava.
The revamped space oozes coastal ambiance with grasscloth wallpaper, wood-paneled ceilings and clean, warm tones. Even with a new name, the restaurant maintains its Glass Pavilion persona, with floor-to-ceiling windows offering five-star views of the bayfront, something hotel guests travel for and regular diners have become accustomed to.
Switchgrass Landing boasts an expanded breakfast selection and elevated lunch and dinner menus. Try modern takes on the classics like crab cake benedict, chiles rellenos and a variety of sandwiches for lunch including mahi mahi tacos and the Tres Chiles Burger. Don’t skip the Diver Scallops with papaya slaw and mango vanilla sauce from the starter menu, or the crab-stuffed flounder with mango relish as a main. A few tried-and-true Glass Pavilion stars remain untouched, like the crab cakes and the Art Center of Corpus Christi’s “Souper Bowl”-winning roasted corn and crab chowder.
Perhaps the most notable of the developments is transforming the neighboring cocktail bar into Caller & Critic, the Coastal Bend’s only Mezcal bar, named after Corpus Christi’s very first newspaper. Andy Lopez, lead mixologist, has invested in educating the staff and building a bar around the smoky, tequila-adjacent spirit. In addition to classic favorites like Old-Fashioneds and gin and vodka-based cocktails, five different Mezcal varieties shine in margaritas, martinis and even a Mezcal Sour. The Cactus Flower, made with Contraluz Mezcal, prickly pear syrup, watermelon, lime and a citrus bubble garnish, is a fan favorite.
“We aren’t afraid to try new things, to change things and to be creative,” said Islava. And given the new, dynamic breakfast offerings, a focus on seafood and a commitment to keeping a pulse on the Coastal Bend community and how they can best serve it, Switchgrass Landing and Caller & Critic are already making strong cases as culinary mainstays in the Coastal Bend.
Contact: 900 N. Shoreline Blvd.
