TEXARKANA MAGAZINE
Ray Verona Restaurant & Wine Bar has been a downtown fixture since 2015, and there’s a reason it keeps showing up on every list of Texarkana’s best. The space is warm and unhurried, candlelit in the best way, with an atmosphere that makes you want to order another glass of wine just to stay a little longer. The wine list is solid, and the food makes you slow down and actually pay attention to what you’re eating. Our server, Jacob, was excellent from the start— knowledgeable, attentive, and responsible for one of the evening’s best calls. That recommendation was Caymus Cabernet Sauvignon, and it set the tone for everything that followed. Caymus is a wine that earns its reputation every single time—a rich, full-bodied Napa Valley Cabernet with deep notes of dark fruit, hints of vanilla and mocha, and a finish smooth enough to make you forget you were planning to stop after one glass. It paired beautifully with the food and complemented the evening perfectly. I ordered the blackened snapper with rock shrimp risotto, and it was outstanding. The fish had a beautifully charred, spiced crust that gave way to tender, flaky snapper underneath. The heat was real and intentional, not just for show. The rock shrimp risotto alongside it was rich and creamy, loaded with flavor, and the two together made for a combination I would order again without a second thought. I also had the chopped wedge salad, and it deserves its own shoutout. It was crisp, cold iceberg stacked with toppings, dressed just right, and substantial enough to feel like a full course. Andrew started with the Caesar salad made with romaine, freshly made dressing with just the right amount of anchovy depth and lemon brightness, shaved Parmesan that melted into every bite, and house-made croutons with a satisfying crunch. A Caesar salad could be easy to phone in, but Verona took the time to do it right. It was exactly what a Caesar should be. Andrew tackled the night’s special—devil’s shrimp pasta, which our menu listed with a Sicilian name none of us caught or can remember, but the dish itself needed no translation. It arrived in a deep, glossy sauce built on heat and butter, the kind that coats every strand of pasta and makes you want to drag bread through the bowl when no one is looking. The shrimp were
(above) Jacob, a server at Verona, pours Shelby a glass of Caymus Cabernet (right).
(below L-R) Burrata Appetizer Chopped Wedge Salad Insalate Caesar Salad
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COMMUNITY & CULTURE
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