Dive Coastal Cuisine, now in its 15th year of operation, sits tucked away in Snider Plaza and can be easy to miss, but if you love seafood, local, chef-driven concepts (that are female-owned!), and farm-to-table dining, it is a must!
Updated July 2025
DIVE COASTAL CUISINE
Dive Coastal Cuisine has quietly become one of Dallas’ best-kept secrets for fresh, sustainable seafood and vibrant, produce-driven plates. Founded by Chef Franchesca Nor, a California native with culinary roots in Miami and Italy, Dive brings a thoughtful approach to clean eating: balancing bold flavor with health-forward ingredients, all served in a laid-back coastal-themed space.
INGREDIENTS THAT MATTER
Seafood is sourced daily, and the kitchen uses organic, non-GMO, and locally grown produce whenever possible. They also serve grass-fed beef, hormone-free chicken, and gluten-free cooking oils!
STANDOUT MENU ITEMS TO TRY
🥬 Seared Ahi Tuna Wrap: Ginger slaw, cucumber, avocado, coconut rice, sweet chili + ponzu, wrapped in a spinach tortilla
🥭 Ceviche: Lime-marinated striped bass with mango, red onion, cilantro, jalapeño, and tomato, served with housemade plantain chips
💚 Hearts of Palm Salad: Romaine, avocado, hearts of palm, grapefruit, Hawaiian sea salt, and garlic citrus vinaigrette
🐟 Crispy Cod Sandwich: Fried cod with tomatillo citrus slaw, tomato, and tartar sauce on a toasted ciabatta bun
🌱 Grilled Artichokes: Lemon-marinated and chargrilled, served with sriracha and wasabi aioli
🔥 Catch of the Day: Fresh Alaskan halibut, Norwegian salmon, mahi mahi, rainbow trout, or kampachi, depending on the day
FARMING THE FUTURE: DIVEDWN
Franchesca’s mission goes beyond the plate. In partnership with @4DWN_org, a local skate park and community hub, Dive launched the DiveDWN Future Farm, a sustainable, zero-waste farm that grows produce using 95% less water, no pesticides, and zero soil, that supplies fresh ingredients both to the restaurant and to those in need.
