The dinner seafood entrées all come with a House Salad, and I think this is one of the best parts of the meal. The lettuce is fresh, and the dressings are made from scratch. I thought the Cajun style vinagrette dressing was flavorful and fresh.

Several soups and appetizers are available as well. I tried the Seafood Gumbo that had a dark color, and was filled with so much rice, seafood, and other ingredients it was easier to eat with a fork than a spoon. This gumbo was very different from the versions I had eaten in Austin containing a clear broth. The one here was good, but not something I would rate as one of the best dishes.

At the original Pearl's I had Pecan Crusted Trout that was split open and filleted. The skin was left on the bottom to keep it moist, and the top was deep fried. The cooking method was called "light deep frying" because it was only fried for a short time, leaving the crust crispy but the fish moist as if it were baked. This dish was quite a unique and delicious experience. I do not want to leave the impression that the fish was top quality, because it did have to be flown in. The cooking style used at Pearl's, however, might well compete with some of the best fish houses in the country. I certainly thought the pecan crust was first rate, and the fish itself was fresh enough to be free of the telltale "fishy" taste found at so many restaurants.

After the change to Lakeside Grill I found the trout to be more greasy than before with the fish not being as flavorful. It still did not taste "fishy," though, so it was still a good dish. This sample size is too small, though, to tell whether the food has changed appreciably since it was under Pearl's management.

Fried Shrimp has been the standout dinner I have tried, with a fresh shrimp and a good tasting crust. My standard for judging shrimp is based on trips to Galveston, Texas, and for years Oklahoma had nothing that approached the fresh catches found along the Gulf. These days, though, the shrimp is getting a lot closer to tasting fresh, and Lakeside Grill has some of the best.

In the past I have driven all over Washington, Oregon, and northern California trying to find good fish and chips (as well as sampling several places in London), so this gives an idea how picky I am about this dish. Of course the Pilsner Tempura'd Fish and Chips at Lakeside Grill did not compare with ones I have had in other places, but they were surprisingly good. I thought the tilapia was a good choice and the crust was good. Lakeside serves a house made tartar sauce, but my required malt vinegar is also available. I have had fish and chips in areas of the country where they supposedly know how to make them that were a lot worse than the ones here, so I suppose this is a pretty good recommendation for ones in Oklahoma.

Of course, most restaurants in Oklahoma are pretty expert at making french fries, so the "chips" part of the dish was quite good.

Many of the side dishes, though, seem to be the weakest link in Lakeside's food lineup. The Hush Puppies were a bit greasy, and the Garlic Mashed Potatoes (New Orleans style) left such a strong aftertaste I could not help but think they had mistakenly been made with too much garlic. I liked the Squash Rockefeller, but it was not outstanding. The Texas Toast was pretty good.

Although the menu seems to indicate that much of the food is Cajun style, I would not make too much of this. Some of the Cajun style dishes are good, but probably more because of the undelying dish than the spicing. The food is not bad, but I would not really call it "Cajun."