Seafood restaurant – Rincon Restaurants http://rinconrestaurants.com/ Mon, 09 May 2022 14:34:04 +0000 en-US hourly 1 https://wordpress.org/?v=5.9 https://rinconrestaurants.com/wp-content/uploads/2021/11/icon-120x120.jpg Seafood restaurant – Rincon Restaurants http://rinconrestaurants.com/ 32 32 New Orleans Seafood Restaurant Near Me: 131 Lameuse in Biloxi https://rinconrestaurants.com/new-orleans-seafood-restaurant-near-me-131-lameuse-in-biloxi/ Fri, 06 May 2022 14:53:28 +0000 https://rinconrestaurants.com/new-orleans-seafood-restaurant-near-me-131-lameuse-in-biloxi/ You can go home, discovered two friends from Ocean Springs when they returned to the coast and opened a fine dining restaurant in downtown Biloxi. Throwing One Thirty One Lameuse, between Biloxi City Hall and Hard Rock Casino, is something that Ryan Bolton and Loren Gautier, both in their early thirties, have been talking about […]]]>

You can go home, discovered two friends from Ocean Springs when they returned to the coast and opened a fine dining restaurant in downtown Biloxi.

Throwing One Thirty One Lameuse, between Biloxi City Hall and Hard Rock Casino, is something that Ryan Bolton and Loren Gautier, both in their early thirties, have been talking about for years. They graduated together in Ocean Springs and both went to Ole Miss College.

“It’s just something we always dreamed of when we were in college,” said Bolton, who studied business.

Gautier decides to become a chef. He cooked for classmates and friends and Bolton said he jokingly told her, “I have the building and you’re the chef.”

One Thirty One opened in 2021 at 131 Lameuse Street in Biloxi, in the downtown area where new restaurants and attractions are opening and accommodations and vacation rentals are on the way.

“It ended up happening,” Bolton said.

“Him doing the front of the house and me doing the back of the house,” Gautier said.

From FL to New Orleans to Biloxi

They first separated, Bolton Florida to work in business. Gautier studied at the Culinary Institute of America Napa Valley in California and in 2018 became the new Sous Chef of SoBou and W French Quarter in New Orleans.

They met and decided to return to southern Mississippi, work together, and raise their families where they grew up. The de Gautier family owns The Old Place in Gautier. Bolton’s mother, Laura Bolton, owns the building where the restaurant is located.

It took a lot of renovations to get the “NOLA meets downtown Biloxi” look they wanted, Laura Bolton said. The drop ceiling has been removed to reveal the original tongue and groove ceiling. The 80 year old wooden floors have been restored. Balconies on either side of the restaurant overlook Lameuse Street and the parade route.

They first opened as a wedding venue and later became a restaurant that also hosts events.

Menu with a unique New Orleans twist

“We’re not going to be the typical restaurant,” said Gautier, who cooks from scratch. His dishes — and the experience of dining at One Thirty One — will always have some kind of kick or spice, he said.

Grab the Mother’s Day Jazz Brunch menu, offered this weekend. Instead of the standard Eggs Benedict, Gautier’s offering is a Benne-grit on a grain cake. Shrimp, oatmeal and other favorites are on the menu, but for something different, the Caesar salad is spiced with fried oysters and chorizo ​​and cheddar fritters is a choice people won’t find on most menus.

The menu changes seasonally to provide a five-star fresh meal without a suit or tie, Gautier said. He wants people to feel comfortable coming in, he said.

At lunch and dinner, the menu offers a selection of small plates like crayfish pies or duck poppers, and large plates. These are also something special, like the Cajun Cubano made with pulled pork, Creole Fly Llama mustard, house-made pickles and pepperjack cheese on pressed French bread.

Gulf BBQ Shrimp is so popular with regular customers that some are asking for it with pasta.

“It’s off the menu but it was a huge hit,” Gautier said.

The dinner menu adds beer-roasted chicken, Szechuan duck and Southern stuffed quail to the selections and even sides are unexpected smothered greens or chilli macaroni and cheese.

Oenological dinners, champagne brunch, music

The restaurant is open for lunch and dinner from Wednesday to Saturday and for brunch on Saturday and Sunday. It is on the second floor, accessible by stairs or an elevator. It also has space for private parties, with seating for around 100 indoors and 40 outdoors.

Along with the varied menu is a selection of craft cocktails like New Orleans Bourbon Smash or Blueberry Lemon Drop, as well as fine wines.

An Italian Wine Pairing Dinner in April included Banfi Wines and Champagne Dinner and a range of other planned events.

Every second Saturday of the year, Greater St. John’s Church in Biloxi brings its gospel and hymns to the monthly brunch for two shows at 11:30 a.m. and 1 p.m.

Steve Johnson, one of the lead singers, said they had been performing for years, but this was the first time they had brunch.

Mary Perez has won awards for her articles on business and casinos for the Sun Herald. She also writes about Biloxi, jobs and new restaurants and developments coming to the coast. She’s a fourth-generation journalist.


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Dining: Cameron’s Chinese seafood restaurant is a Kitchener staple https://rinconrestaurants.com/dining-camerons-chinese-seafood-restaurant-is-a-kitchener-staple/ Thu, 28 Apr 2022 19:00:16 +0000 https://rinconrestaurants.com/dining-camerons-chinese-seafood-restaurant-is-a-kitchener-staple/ It’s a good thing the pandemic has made us kinder and kinder, or I might have started by ranting about how restaurants interact with their customers online. Instead, I’ll start with the dish that prompted my return visit to a worthy Kitchener institution, the Cameron Chinese Seafood Restaurant. Although it is a dish served at […]]]>

It’s a good thing the pandemic has made us kinder and kinder, or I might have started by ranting about how restaurants interact with their customers online. Instead, I’ll start with the dish that prompted my return visit to a worthy Kitchener institution, the Cameron Chinese Seafood Restaurant.

Although it is a dish served at Chinese banquets, I had never come across prawns with walnuts before. Online, diners have rated it as a “must try”.

Three brothers – all cooks – have been running Cameron continuously since 1996, including one entirely dedicated to producing Dim Sum. I included them in a January 2020 roundup of the best Dim Sum spots in town: the new mission was to sample the shrimp dish among other menu items.

Arrived ready for dinner, I was disappointed to find that Cameron currently only offers takeout. Phlegmatically accepting this as part of pandemic life, my companion and I made hasty choices, waiting about a quarter of an hour until a securely packed and heavily marked holdall was brought to our vehicle. Word to would-be dinner thieves had been sent to my mate’s house, and puppy eyes led to the boys being admitted to the adult table. There our loot turned out to be enough to feed everyone.

The spring rolls were as expected. Slightly greasy, and possibly too full compared to the crispy exterior.

The long-awaited Sesame Walnut Shrimp ($17.95) was an odd dish. The plump prawns came in a white sauce which may have contained mayonnaise and condensed milk, but which we found mostly tasteless. Small chunks of nuts provided texture. The surprise, although it shouldn’t have been had I studied the recipe before, was the inclusion of broccoli which I have a hateful relationship with. Mustering the requisite courage from the critics, I found it firm rather than the lunch ladies’ favorite porridge that soured my schoolboy palate.

On the other hand, the spicy eggplant with pork ($15.50) turned out to be very tasty, with ground pork complementing the vegetable, in a sauce that kept us guessing. Cameron’s chefs have made up their house sauces over the years: this dish featured a house-made chili sauce that we think included chili flakes, but no Sichuan pepper, and an elusive, tangy note.

The spicy eggplant with pork was a nicer dish than the special fried rice.

The protein in our Beef with Ginger and Scallions ($21.95) was nicely smooth and included whole cloves of garlic, sweet lengths of scallions, and slices of fresh ginger. Cream soup is the term for a Chinese cooking technique that tenderizes meat by marinating it in a slurry of cornstarch or baking soda before cooking. The starch provides a protective layer that helps prevent the protein from hardening during cooking. Since beef is increasingly appearing on menus as “market priced”, the portion was generous.

The Singapore noodles ($15.95) were exactly what one would expect, with a light curry smoke, tiny tender prawns and a nice ratio of bean sprouts to noodles.

The special fried rice ($16.50) didn’t seem like it had a lot of frying time, but it was invigorated with the addition of soy sauce.

A sampling of Cameron Chinese Seafood Restaurant takeout.

Unfortunately, a growing number of restaurants seem unable to keep their websites up to date, accusing the people who set them up of being unresponsive or unavailable. While friendly, restaurateurs should do more to use channels like Facebook to reliably inform customers of opening hours and what’s on offer. Cameron seems to have let things slide to the point where it’s very difficult to communicate with them other than by showing up at their doorstep.

Effective communication is often the first casualty when resources, including time, are limited. Surely in a technology community like the Region of Waterloo there is a business opportunity for someone to reliably help such establishments at a modest cost?

It was a good dinner to share. Cameron maintains its position as one of the area’s top options, though I’ve often wished there was a finer Chinese dining alternative available to local diners.

Cameron’s prices are said to be higher than average, but there is a cost to quality. In the future, I would love to enjoy a mix of Dim Sum and other off-the-card dishes, in their cozy dining room. And someone answer the phone.

A B

Restaurant columns focus on foods available for pickup, takeout and delivery in Waterloo Region, as well as patio and restaurant dining. They are based on orders or unannounced visits to establishments. Restaurants do not pay for any portion of the examiner’s meal. Alex Bielak can be reached via Facebook.com/Food4ThoughtArchives or Twitter and Instagram (@alexbielak).

Cameron Chinese Seafood Restaurant

19 Cameron Street, Kitchener

519-576-3030

cameronrestaurant.ca (see Notes)

Hours: Open six days a week (closed on Tuesdays) from 3:30 p.m. to 8 p.m. Dim sum is currently only available for takeout on weekends, from 11 a.m. to 2 p.m.

Get your food: Take-out, and possibly delivery — inquire directly. (I was informed that Cameron was not yet ready to open indoor dining, but intended to do so in the future.)

The law project: $94.43 (taxes included but no tip) for a selection of dishes.

Payment: Cash, debit or all major credit cards

Remarks: In addition to a la carte dishes, fixed dinners with no substitutions start at $34.95 for two diners, with more interesting variations – including prawns with walnuts – serving up to 10 ($152.95) also available. The staff member who took our order kindly advised that by ordering only two spring rolls ($5), our total bill would be over $90, qualifying us for a 10% discount. Access to the restaurant for motorists is a bit complicated: the Ion goes up rue Charles Est, which is one-way in front of the restaurant, taking a little precaution to enter the car park. The phone does not seem to be regularly busy. Google may be your best bet when it comes to inquiries. Website issues related to the article mean that the site may not be reliable and some information may not be up to date.

Ordering food in the time of coronavirus: As restaurants make day-to-day decisions, please check their social media or call them for updates. Lists of restaurants open during dining room closures are available at https://bit.ly/3d2JV74 and wilmotstrongertogether.ca; a crowdsourced list can be found on Facebook Food In The Waterloo Region at bit.ly/3d1cKAX.


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New coastal seafood restaurant to offer shareable menu and social dining at Dana Point https://rinconrestaurants.com/new-coastal-seafood-restaurant-to-offer-shareable-menu-and-social-dining-at-dana-point/ Thu, 28 Apr 2022 17:43:53 +0000 https://rinconrestaurants.com/new-coastal-seafood-restaurant-to-offer-shareable-menu-and-social-dining-at-dana-point/ SUPPORT THIS INDEPENDENT JOURNALISMThe article you are about to read comes from our journalists doing their important job – investigating, researching and writing their stories. We want to provide informative and inspiring stories that connect you to the people, issues and opportunities within our community. Journalism requires a lot of resources. Today, our economic model […]]]>

SUPPORT THIS INDEPENDENT JOURNALISM
The article you are about to read comes from our journalists doing their important job – investigating, researching and writing their stories. We want to provide informative and inspiring stories that connect you to the people, issues and opportunities within our community. Journalism requires a lot of resources. Today, our economic model has been interrupted by the pandemic; the vast majority of our advertisers’ activities have been impacted. This is why the PD time now looks to you for financial support. Learn more about our new Insider program here. Thank you.

By Breeana Greenberg

Outer Reef, a new coastal seafood restaurant from chef John Tesar at the Laguna Cliffs Marriott Resort & Spa, is set to open Friday, April 29.

The restaurant will offer a distinct West Coast twist on seafood restaurant favorites Tesar’s Spoon Bar and Kitchen in Dallas, with a menu focused on the philosophy of primarily raw, lightly touched and lightly cooked preparation.

The restaurant was supposed to open in 2020 but was delayed due to COVID-19. Outer Reef is part of the hotel’s recent $25 million renovations, which included renovating 378 rooms.

“Basically, I was asked to do this restaurant so that it wasn’t a hotel restaurant, in a hotel,” said Tesar, a four-time James Beard-appointed chef.

Initially, Tesar had hoped to create a highly focused, upscale seafood restaurant serving ultra-fine cuisine. However, he said with COVID he had to rethink and change the concept. Outer Reef will always provide a fine dining experience, but Tesar emphasized the food-sharing aspect of the restaurant.

“The menu is high, but accessible and very shareable,” Tesar described. “A group of people can come to dinner and order a whole fish, a lobster and a steak and taste a bit of everything, sort of creating their own tasting menu. It’s more social than sitting behind a table for three hours and making a multi-course tasting menu.

The menu will be divided into three main categories: raw dishes, lightly touched dishes and lightly cooked dishes in addition to salads, pastas, steaks and sides. The menu will vary depending on seasonality and availability, using fresh seafood sourced from the West Coast.

Outer Reef will also feature dry-aged steak from Tesar’s steakhouse, Knife, with dry-aged rib eye, sirloin and premium beef tenderloin.

“I adapted this menu based on the changing dining style and what I think is the way people want to eat these days,” Tesar said.

“I think our guests will be pleasantly surprised by the unique perspective we put on classically prepared recipes,” he continued. “All fish are native to this ocean, so in that sense it will be familiar, but we’ve done it differently with scrupulous attention to detail.”

The restaurant’s design incorporates coastal elements throughout the space, according to Tesar. Outer Reef also has an outdoor patio with five fire pits.

“The restaurant was designed as a beautiful beach house in the Hamptons because that’s where I grew up,” he said. “It’s all white and blue with clean lines, but it’s also really fun and whimsical, like you’re visiting someone’s beautiful beach house.”

Opening to the public on Friday will offer limited seating while the restaurant “goes into full gear”. Tesar will be in town, cooking at the restaurant.

“Especially if you like steak and seafood, good socializing and a great patio, this is a great place to come and eat and drink, grab some snacks to eat,” Tesar said. “It’s just another beach front in Dana Point and great food.”

The restaurant will offer dinner to begin with, but there are plans to eventually offer breakfast and lunch. Outer Reef will be open from 5 p.m. to 10 p.m. Thursday through Sunday. Reservations are available on OpenTable.

Breeana Greenberg

Breeana Greenberg is the city reporter for the Dana Point Times. She graduated from Chapman University with a Bachelor of Arts in English. Prior to joining Picket Fence Media, she worked as a freelance journalist for the Laguna Beach Independent. Breeana can be reached by email at bgreenberg@picketfencemedia.com

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Bubba’s seafood restaurant in Virginia is delicious https://rinconrestaurants.com/bubbas-seafood-restaurant-in-virginia-is-delicious/ Tue, 26 Apr 2022 19:30:23 +0000 https://rinconrestaurants.com/bubbas-seafood-restaurant-in-virginia-is-delicious/ Posted in Virginia To eat April 26, 2022 by Beth Here in Virginia, we get our seafood very seriously. Because specialties like crabs and oysters are always sourced locally, we’re downright spoiled when it comes to dining on the coast. Today’s featured destination is one of those places that specializes […]]]>



Here in Virginia, we get our seafood very seriously. Because specialties like crabs and oysters are always sourced locally, we’re downright spoiled when it comes to dining on the coast. Today’s featured destination is one of those places that specializes in local seafood. But it is also appreciated for a particular dish: crab bisque. While you can’t go wrong with anything on the menu, you’d be remiss to forgo this delicious Virginia specialty. Learn about the Virginia seafood restaurant you’ll want to visit many times.

In these uncertain times, please keep safety in mind and consider adding destinations to your bucket list at a later date.

Have you ever been to Bubba’s Seafood Restaurant in Virginia? Have you tried the crab bisque? Feel free to share your experiences with us in the comments below – we’d love to hear all about your cooking adventures! For more information, be sure to visit Bubba’s Seafood Restaurant online.

Address: Bubba’s Seafood Restaurant and Crabhouse, 3323 Shore Dr, Virginia Beach, VA 23451, USA


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Cajun Seafood Restaurant Shaking Crab opens in South Portland https://rinconrestaurants.com/cajun-seafood-restaurant-shaking-crab-opens-in-south-portland/ Mon, 25 Apr 2022 03:52:30 +0000 https://rinconrestaurants.com/cajun-seafood-restaurant-shaking-crab-opens-in-south-portland/ More than six years ago, there was a lot of excitement when national restaurant chain Tilted Kilt decided to open its first Maine location near the Maine Mall. However, after four tumultuous years in business, the restaurant chain permanently closed its South Portland in May 2020. For nearly two years, the property sat vacant, with […]]]>

More than six years ago, there was a lot of excitement when national restaurant chain Tilted Kilt decided to open its first Maine location near the Maine Mall. However, after four tumultuous years in business, the restaurant chain permanently closed its South Portland in May 2020. For nearly two years, the property sat vacant, with people wondering what would end up in the space. After all, the former Bugaboo Creek restaurant next door eventually became a plasma business. Good news for foodies, the former Tilted Kilt will continue to be a restaurant with a very different concept from its predecessor.

Town Square Media

Town Square Media

The old Tilted Kilt has become a new Cajun seafood restaurant called Shaking Crab. It doesn’t appear to be under the same umbrella as the Shaking Crab chain which is no secret in New England, with multiple locations in Massachusetts, Rhode Island and New Hampshire.

So what is Shaking Crab? Their seafood broths are a southern staple. Boils is a multi-step process where you choose your seafood (crab, shrimp, lobster, mussels, etc.), then you choose your sauce (lemon pepper, garlic butter, etc.) You can order individual dishes or combine them.

Town Square Media

Town Square Media

Seafood restaurants have struggled to find a foothold in the Maine Mall area. Maine’s first Red Lobster location opened in South Portland in 1991 before closing its doors permanently six years later. Weathervane Restaurant also struggled to establish itself. Shaking Crab may have just the right single hook to make it a destination among other well-known chains. Shaking Crab is currently open.


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This is a Mainers, by Mainers wishlist of spots we’d like to see appear at the Maine Mall sooner rather than later.

19 of Portland’s oldest bars and restaurants that have stood the test of time

Before Portland, Maine became a hip food town, there were still dozens of amazing restaurants that laid the foundation for what the city is today. Many have closed over the years, but a handful have stood the test of time and continue to thrive today.



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Springtide: new seafood restaurant in Charleston, Cornwall https://rinconrestaurants.com/springtide-new-seafood-restaurant-in-charleston-cornwall/ Thu, 21 Apr 2022 13:17:00 +0000 https://rinconrestaurants.com/springtide-new-seafood-restaurant-in-charleston-cornwall/ Published: 2:17 pm 21 April 2022 Update: 4:54 pm April 21, 2022 Cornwall’s south coast will host a new seafood restaurant in Charlestown for 2022. Charlestown Harbor World Heritage Historic Site is about to become home to enough exquisite places to meet friends over a bite to eat. Springtide has opened its doors for business, […]]]>

Published:
2:17 pm 21 April 2022



Update:
4:54 pm April 21, 2022

Cornwall’s south coast will host a new seafood restaurant in Charlestown for 2022.

Charlestown Harbor World Heritage Historic Site is about to become home to enough exquisite places to meet friends over a bite to eat. Springtide has opened its doors for business, with a menu to dream of. Featuring fresh, seasonal and sustainable fish, lobsters and seafood sourced from the finest local produce
suppliers, the menu is complemented by a selection of cocktails.

Its opening spring menu – created by executive chefs Will Spurgeon and Matt Liddicoat – features seaside classics, family favorites and a selection of meat main dishes. Expect dishes such as Surf & Turf, Prawn Linguine Alfredo, New England Chowder, Mackerel Filet Burger, Banana Blossom ‘Fish’ and Chips – plus bites of sea bass, cockles and leftovers, and delicious sides, or extras to share, like Roast Broccolini with olive oil and Maldon sea salt, curry sauce and parmesan crisps with truffle aioli. All of this will be complemented by daily specials, decadent desserts, delicious cocktails and local beers, wines and spirits.


Inside Springtide
– Credit: Springtide

Overlooking the UNESCO-listed Georgian harbour, Springtide offers picturesque sea views from the outdoor terrace and a lively indoor restaurant. The building dates from the early 19th century and was originally a fish cellar, then used as a boathouse before being carefully restored. Now the interior reveals original character features, such as rustic wooden beams and exposed brickwork.

Melissa Marquis, co-owner of Harborside Hospitality’s Springtide Restaurant, says:

“It goes without saying that we are big foodies and love the fresh off the boat seasonal fish and seafood that our amazing local suppliers can provide – Springtide is a celebration of delicious Cornish produce, cooked with a twist. Mediterranean to offer menu quality, in a beautiful setting.It’s relaxed, unpretentious and has a fun atmosphere with friendly service and great food!”


A series of dishes and cocktails are arranged around a table

Cocktails will be a big part of the Springtide menu
– Credit: Springtide

Main courses are available from £13. There is also a dedicated children’s menu, as well as vegan and vegetarian options available. Springtide is now open, Wednesday through Sunday for dinner from 5 p.m. and for lunch (12 p.m. to 3 p.m.) and dinner (from 5 p.m.) on Saturday and Sunday. Advance reservation is recommended.

You can book and learn more about springtidecharlestown.co.uk.


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Brand new Barbecue Thirteen seafood restaurant opens in Exmouth https://rinconrestaurants.com/brand-new-barbecue-thirteen-seafood-restaurant-opens-in-exmouth/ Thu, 21 Apr 2022 13:10:53 +0000 https://rinconrestaurants.com/brand-new-barbecue-thirteen-seafood-restaurant-opens-in-exmouth/ A new restaurant has opened in the heart of Exmouth offering customers seasonal seafood with a difference. Barbecue Thirteen was previously based at the Manor Hotel in Exmouth, but opened its new premises on The Strand earlier this month. Darren Grice is the owner and chef of Barbecue Thirteen. Although he said working at the […]]]>

A new restaurant has opened in the heart of Exmouth offering customers seasonal seafood with a difference. Barbecue Thirteen was previously based at the Manor Hotel in Exmouth, but opened its new premises on The Strand earlier this month.

Darren Grice is the owner and chef of Barbecue Thirteen. Although he said working at the hotel helped put his restaurant on the map, he was keen to put his own stamp on things.

“The new place has a lot of character, a little more intimate,” he said. “The kitchen is fully exposed. It’s really nice for our guests to enjoy the kitchen theater on the fire. So far it has been well received. The weekend we have been fully booked so far .”



One of the dishes offered at Barbecue Thirteen

Read more: Why the Jurassic Coast was voted the UK’s best road trip

Darren has been cooking since 2006 and has lived in Cyprus and France. This played a role in the way he prepares the restaurant’s dishes which are all cooked over fire, wood and charcoal.

“It definitely has a Mediterranean feel, cooking over charcoal with fresh fish,” Darren said. “We don’t mess around with ingredients too much because we take what Exmouth has to offer, which is amazing. All of our fish is sourced from the South West Coast. Only what’s in season, and from there, then we’ll create a sauce and topping to go with it. Being by the sea, cooking over charcoal, it all comes together.”



Barbecue Thirteen offers seafood cooked over charcoal, wood and fire

Hospitality continues to face many challenges after the arrival of Covid-19, and so Darren hopes people will continue to support him and enjoy a quiet evening at Barbecue Thirteen. “We’re not going to rush you,” he said.

“Hospitality is very difficult at the moment, and we have felt it as much as anyone else – the staff have been quite difficult. It’s the only job I know. I guess the place in as a whole, to me, it’s not just cooking – it’s providing a place that people can come and enjoy in its entirety.

“We are like nowhere else in Exmouth. If you want great food, great service and a great night out then come and see us.”

Barbeque Thirteen is located at 53 The Strand, Exmouth, and opens Wednesday to Saturday for lunch, dinner and the restaurant also has a bar that opens until late.

Get the best stories about the things you love most curated by us and delivered to your inbox every day. Choose what you like here

Read more news from Devon:

‘Abba Weekender’ extravaganza heads to Exeter

The magical Polar Express tram ride returns to Devon this Christmas


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Acclaimed chef to open upscale seafood restaurant in Dana Point https://rinconrestaurants.com/acclaimed-chef-to-open-upscale-seafood-restaurant-in-dana-point/ Wed, 13 Apr 2022 17:30:49 +0000 https://rinconrestaurants.com/acclaimed-chef-to-open-upscale-seafood-restaurant-in-dana-point/ DANA POINT, Calif. — Chef John Tesar, a four-time James Beard-nominated chef and two-time Bravo’s “Top Chef” nominee, will open his new seafood restaurant, Outer Reef, on April 29 in Dana Point. The opening of the restaurant, at the Laguna Cliffs Marriott Resort & Spa, has been delayed since 2020 due to the fallout from […]]]>

DANA POINT, Calif. — Chef John Tesar, a four-time James Beard-nominated chef and two-time Bravo’s “Top Chef” nominee, will open his new seafood restaurant, Outer Reef, on April 29 in Dana Point.

The opening of the restaurant, at the Laguna Cliffs Marriott Resort & Spa, has been delayed since 2020 due to the fallout from COVID.

Known for its “Knife” steakhouse concept in Texas, Tesar now focuses on sophisticated Outer Reef offerings that feature fresh produce from California and West Coast seafood from Baja to Alaska.

“I think our guests will be pleasantly surprised by the unique perspective we put on the classically prepared recipes,” Tesar said. “All the fish are native to this ocean, so in that sense they will be familiar, but we’ve done it differently with scrupulous attention to detail.”

the outer reef The menu is inspired by the “mostly raw”, “barely touched” and “lightly cooked” food preparation philosophy, according to Tesar, who also operated the former Spoon Bar & Kitchen, a popular seafood restaurant. in Dallas.

Selections from the mostly raw dishes include:

  • Razor Clam Tartar: pickled golden Greek peppers, Ligurian olive oil, Passmore trout roe;
  • San Diego Uni: black pudding, cucumber and spring onion emulsion;
  • Pounded dry-aged tuna: terrine of duck liver, crispy baguette, chives, fleur de sel.

Barely touched dishes:

  • King Crab “Scampi”;
  • Half Roasted Lobster à la Shanghai;
  • Live Diver scallop: shallot brown butter, wild mushroom dashi, black truffle shavings.

And among the lightly cooked options:

  • Baked Hawaiian swordfish: Jerusalem artichoke puree, expressions of spring peas
  • Milanese-style black cod: leaf and flower salad, toybox tomatoes, fried capers, lemon, brown butter;
  • Kimchi-glazed Pacific halibut: steamed savoy cabbage, Korean vegetable pancake, crispy pork belly;
  • Passmore sturgeon: papas bravas, gribiche sauce, fried quail egg;
  • Whole grilled lobster: tarragon garlic butter, breadcrumbs.

Outer Reef will also serve caviar, shellfish, pastas, salads and select meats from 44 Farms’ dry-aged steak program, launched by Tesar, author of the cookbook “Knife: Texas Steakhouse Meals At Home.”

Hailing from New York, Tesar gained a somewhat temperamental reputation in kitchens during his early years, but was dubbed “the most talented cook I’ve ever worked with” by celebrity chef and world traveler, the late Anthony Bourdain. In Bourdain’s bestselling memoir “Kitchen Confidential” and in “Medium Raw,” Tesar is introduced as “Jimmy Sears.”

Tesar’s new venture, Outer Reef, will offer dinner to start, with breakfast and lunch coming later, and a separate menu available in the bar and lounge. With an “elegant but casual” dress code, the restaurant will be open Thursday through Sunday from 5:00 p.m. to 10:00 p.m. with reservations through OpenTable.

Outer Reef is located at the Laguna Cliffs Marriott Resort & Spa, 25135 Park Lantern, Dana Point.

———-

IN OTHER PATCH RESTORATION NEWS:


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New Spanish tapas and seafood restaurant with stunning sea views to open in Clevedon https://rinconrestaurants.com/new-spanish-tapas-and-seafood-restaurant-with-stunning-sea-views-to-open-in-clevedon/ Wed, 13 Apr 2022 07:00:00 +0000 https://rinconrestaurants.com/new-spanish-tapas-and-seafood-restaurant-with-stunning-sea-views-to-open-in-clevedon/ A brand new Spanish-style tapas and seafood restaurant is due to open in Clevedon next month, replacing the former II Giardino restaurant on The Beach Road. Situated in a much sought after location with stunning views over the canal and pier, ‘Escala’ is the latest venture from Dom and Alex Lamy who already own two […]]]>

A brand new Spanish-style tapas and seafood restaurant is due to open in Clevedon next month, replacing the former II Giardino restaurant on The Beach Road.

Situated in a much sought after location with stunning views over the canal and pier, ‘Escala’ is the latest venture from Dom and Alex Lamy who already own two popular locations on Hill Road. Following the closure of II Giardino’s in July 2020, the premises have remained vacant ever since.

The new venue is now set to open in the second week of May, with work underway to put the final pieces of the puzzle together. Escala will start off as a temporary business, with the six-month pop-up bar aiming to extend its stay more permanently – depending on business.

READ MORE: 28 reasons why Somerset is the best place in the country

Mr Lamy told Somerset Live that a Spanish fine food company had been acquired to import seafood from regions such as the Balearics, with prawns and fresh fish sourced from the Mediterranean. He said: “We will be working with a company called Mevalco, who will be importing food from Spain. The idea of ​​tapas is that we can run Escala as an easier place to eat, which requires a lot less work than our other Puro chain.

“When we came up with the idea for a seafood and tapas restaurant, we thought – what doesn’t Clevedon have yet – and that’s what we decided.”

The bar will also have Spanish staff at its heart, with Jose A Ricarte and Dioni Martinez taking over as head chef and front of house respectively. The couple have extensive experience in the region, having worked and managed many Spanish restaurants in England and France.

Lamy added: “It will be great to have Jose and Dioni bringing their passion for Spanish cuisine with them and making the experience more authentic. We plan on having around 70% seafood options on the menu and the other 30 made from meats and other cuts.

“In addition, we have an alcohol license so we will be serving a wide range of drinks from sangria to red wine, all of which are supplied by our store on Hill Road – Vintage and Vine.”

The venue will serve food from 12 p.m. to 9 p.m.


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The Best Seafood Restaurant in Norfolk – Rocky Bottoms https://rinconrestaurants.com/the-best-seafood-restaurant-in-norfolk-rocky-bottoms/ Sat, 09 Apr 2022 07:00:00 +0000 https://rinconrestaurants.com/the-best-seafood-restaurant-in-norfolk-rocky-bottoms/ Nestled between East and West Runton, Rocky Bottoms has come a long way from its origins as a brick kiln built in the 1800s, housed in a dilapidated building left derelict after World War II. In 2008 it was purchased by husband and wife team Ali and Richard Matthews, a local fishing family who transformed […]]]>

Nestled between East and West Runton, Rocky Bottoms has come a long way from its origins as a brick kiln built in the 1800s, housed in a dilapidated building left derelict after World War II. In 2008 it was purchased by husband and wife team Ali and Richard Matthews, a local fishing family who transformed it into what you see today.

The uniqueness of this place is that every day Richard and his son Winston set sail in their traditional double-ended Norfolk crab boat, the Anna-Gail, to set up lobster pots and catch the famous local brown crabs. Their loot is then taken back to the restaurant where it is either placed in specially constructed seawater tanks or prepared on site, served a few hours later.


Richard and Ali Matthews
– Credit: Rocky Bottoms

“We wanted a place where we could serve the best local crabs and lobsters,” says Ali. “We hadn’t planned to open a restaurant, but one day as I was walking on the cliffs, I saw the brick oven and thought, ‘I’d like to buy this. We thought it would be a good place to sell our products.”

A seafood bar followed, but it was when Ali bought a coffee machine that the idea for the restaurant was born. “It started from there!” she says, “I ended up employing a chef and seven people, which has now grown to 20 people.”

Richard, a 45-year-old fisherman, leaves the coast at Weybourne each day, and his departure time varies according to the tide. It’s not an easy job, he’s usually off for four or five hours. After being caught and brought ashore, the crabs are soaked, cooked, brought to the dressing area and then served. From the boat, at home, cooked and served – you’d be hard pressed to get fresher than this in many other places.

It is a very family business, each of the couple’s three sons, daughters and daughters-in-law having participated in its creation. Adam did the carpentry, Winston, a plasterer and mason, played his part and goes to sea with Richard, Hector takes care of their media, and daughter-in-law Abbie and her daughter Pollyanna take care of the facade of the home.

If he didn’t already have several USPs, the physical framework is to be wondered about; on the cliffs overlooking the Norfolk coast.

Ali has planted a lovely wildflower garden up to the top of the cliff so people can come and sit and have a glass of local beer or a glass of wine and enjoy the view.

If you want a table here you will need to book early. It’s open Monday through Thursday from noon to 5 p.m., and Friday and Saturday until 8 p.m., but you can stay for a drink until around 10:30 p.m.

“I just think it’s good to keep it a bit unique because we’re not the pub up or down the road,” Ali says. “I think it’s good for people to go out and eat early and enjoy the rest of the evening sitting down and relaxing. If we stay open later I think we might lose that uniqueness, plus the Richard and I are up very early to start work, so 5am to 8pm is a long day!”

During the pandemic they have continued to sell crabs and lobsters, provide a delivery service and supply other local venues, but after a bit of redecoration and new hires on board they are excited to fully reopen.


Rocky Bottoms Crab and Lobster Restaurant, Cromer Road, West Runton.  New interiors.  Photos: Britta

Rocky Bottoms Crab and Lobster Restaurant, Cromer Road, West Runton. New interiors. Photos: Brittany Woodman
– Credit: Archant

“I always have a good redecoration every year, a nice makeover with some changes in the artwork,” Ali reveals.

Fortunately, she says, despite its remote location and a general shortage of hospitality workers, they weren’t affected. Some former staff came back and they managed to recruit a full team.

“I think it’s a nice place to work,” Ali says. “Because you’re a remote location between the Runtons, we’re just behind the cliff, it’s an incredible view of the sea, and we have lots of birdwatchers who come here too. Every morning the sunrise is amazing and the sunset is beautiful.”

The venue has also hosted several weddings, but the company is not expected to fully commit to this. “Weddings by the sea and on top of a cliff? I need another permit! Ali has fun.


Rocky Bottoms Crab and Lobster Restaurant, Cromer Road, West Runton.  Chef Sean Creasey.  Picture

Rocky Bottoms Crab and Lobster Restaurant, Cromer Road, West Runton. Chef Sean Creasey. Photos: Brittany Woodman
– Credit: Archant

The key to the restaurant’s success will be what comes out of the kitchen, and the man running things as the restaurant resurfaces in the new season is Sean Creasey.

Over his 20-year career, Sean has amassed an impressive resume in the culinary world, working alongside Galton Blackiston (Morston Hall) and Stuart Conibear (The Ivy and Dorchester). He also ran Butlers restaurant in Holt, Tatlers in Norwich, the Dun Cow in Salthouse and the White Horse in Blakeney. Having joined the Rocky Bottoms team just before the pandemic in 2020, this is his year to really get into it.

“I’m an eater and I love to cook for people,” he says, adding that he enjoys helping diners get out of their comfort zone.

For someone who is used to cooking a lot of different dishes, the prospect of running the kitchen in a more specialized location was really appealing. “That’s part of the attraction,” he says, “I like the fact that with Richard and Alison, they grab it and we serve it. It cuts out all the middleman, we get the pick of the crop and the best product and that’s what’s so appealing about it.”


Rocky Bottoms Crab and Lobster Restaurant, Cromer Road, West Runton.  Lobster with garlic butter, chi

Rocky Bottoms Crab and Lobster Restaurant, Cromer Road, West Runton. Lobster with garlic butter, fries and salad. Photos: Brittany Woodman
– Credit: Archant

This year Sean is bringing some new dishes to open up the menu a bit, as it makes sense that they expand to suit a wider range of tastes and have a backup in case something happens and something goes wrong. ‘they couldn’t get out in the boat. or in case of bad season.

Let’s talk menu, then. Sean brings both his experience and his favorite dishes to Rocky Bottoms, which includes one of his signature entrees – wasabi tuna tempura, soy sauce and pickled pink ginger.

“It’s very raw and the dough is very light on the outside,” he explains. “It’s wrapped in black seaweed, put in batter and fried very quickly so the outside is crispy, but the inside is still nice, pink and raw. Wasabi, soy and pickled ginger sharpen it up and cut the fat from the tuna. It is a very good dish.


Rocky Bottoms Crab and Lobster Restaurant, Cromer Road, West Runton.  Tuna tempura with wasabi soy and

Rocky Bottoms Crab and Lobster Restaurant, Cromer Road, West Runton. Tuna tempura with wasabi soy and marinated ginger. Photos: Brittany Woodman
– Credit: Archant

“I started doing this on day one of Butlers, where it was on the menu for eight years, then followed me to Dun Cow and now I’ve brought it to Rocky Bottoms, so it’s been almost 20 years since I cook this dish for.“

As for her favorite main course, it’s crab linguine with chilli, mint and lime. “An Italian dish doesn’t get any more complicated than that,” he says.

“The crab works really well with the pasta. You have the dark meat, which is almost a bit mushy, and then you have the delicate white meat, so once those two are mixed with the pasta, things like linguine and fettuccine.

“Crab alone is probably one of the most beautiful things you can eat,” he says. “I look at it as a fatty fish; it doesn’t want anything fatty with it. Something like mackerel, for example, you put things like capers, lemon and lime. Crab can handle those flavors too, so I would use chilli and capers and a bit of salt and vinegar, with anything fatty there should be something spicy to balance it out, a bit like putting vinegar with fries.

So what are Sean’s top tips when it comes to the best way to serve local crab? Keep it simple and serve with mayonnaise, lemon, brown bread, and salt and pepper to taste.

“I like chili or cilantro because the crab handles a lot of flavors without going away. So I’d say either don’t touch it at all, or put stronger flavors with it, if that makes sense!

“Similarly, mashed potatoes with crab, cilantro and lime made into a fishcake, rolled in breadcrumbs and fried works great too.”

Find out what’s on the menu at rockybottoms.co.uk


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