Seafood restaurant – Rincon Restaurants http://rinconrestaurants.com/ Tue, 27 Sep 2022 16:32:03 +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 Mexican seafood restaurant Este opens in Austin in October https://rinconrestaurants.com/new-mexican-seafood-restaurant-este-opens-in-austin-in-october/ Tue, 27 Sep 2022 16:32:03 +0000 https://rinconrestaurants.com/new-mexican-seafood-restaurant-este-opens-in-austin-in-october/ Austin’s beloved Mexican restaurant Suerte will open its highly anticipated coastal Mexican restaurant, Este, in October. The 2113 Manor Road restaurant will debut in the Blackland neighborhood on Monday, October 3. To prepare for the opening of this new restaurant, owner Sam Hellman-Mass and Eater Austin Chef of the Year 2018, Fermín Núñez, traveled to […]]]>

Austin’s beloved Mexican restaurant Suerte will open its highly anticipated coastal Mexican restaurant, Este, in October. The 2113 Manor Road restaurant will debut in the Blackland neighborhood on Monday, October 3.

To prepare for the opening of this new restaurant, owner Sam Hellman-Mass and Eater Austin Chef of the Year 2018, Fermín Núñez, traveled to Mexico’s coastal regions – Ensenada, Valle de Guadalupe, Tijuana, Puerto Escondido , Tampico and Merida – to expand the menus. And according to Núñez’s main love – masa – there will be plenty of heirloom corn masa items.

This will mean plenty of seafood dishes as well as charcoal-cooked foods, like oysters, aguachiles, fried fish tacos on corn tortillas, grilled shrimp, whole fish, vegetables, and steaks. . There will also be desserts by pastry chef Suerte Derrick Flynn.

Drinks will include global coastal wines and champagne selected by General Manager Celia Pellegrini, as well as cocktails and margaritas created by Bar Manager Patrick Wasetis

Este physically took over the classic Austin restaurant Eastside Cafe, which closed in 2019 after 31 years of operation because owner and co-founder Elaine Martin retired and sold the space to Hellman-Mass. The Suerte/Este also revitalized the on-site garden, now called Este Gardens, with vegetables and beehives.

The restaurant features an indoor dining area, bar seating and a chef’s counter. There will be patio seating along the signature wraparound patio. The space was designed by architecture firm Matt Garcia Design and Delineate Studio. The design includes a special tile created by Garcia and ceramist José Noé Suro of Cerámica Suro.

Prior to officially opening Este, Hellman-Mass offered the Manor Road space to temporary food businesses to use the Eastside Cafe and its Elaine’s Pork and Pie spaces. There was the Mum Foods Farmer’s Market Booth from 2019-2020; chef Grae Nonas’ Italian pop-up Le Cowboy from 2020 to 2021 (it’s now at Bufalina’s next East Cesar Chavez space), chef Max Snyder’s 2020 food truck Rogue Radish (which has since moved and is now at the cafe Greater Goods on East Fifth), and a seafood market in 2020.

Este’s hours of operation are 5-10 p.m. Sunday-Thursday, then 5-11 p.m. Friday and Saturday. Meal times will be added later.

Hellman-Mass and Núñez opened Suerte in 2018.

2113 Manor Rd, Austin, TX 78722



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Houston’s Newest Seafood Restaurant Navy Blue Taps New York Chef Jerrod Zifchak https://rinconrestaurants.com/houstons-newest-seafood-restaurant-navy-blue-taps-new-york-chef-jerrod-zifchak/ Mon, 26 Sep 2022 16:13:59 +0000 https://rinconrestaurants.com/houstons-newest-seafood-restaurant-navy-blue-taps-new-york-chef-jerrod-zifchak/ The team at one of Houston’s favorite restaurants, Bludorn, has announced that New York chef Jerrod Zifchak will lead its new seafood restaurant, Navy Blue (2445 Times Boulevard) in Rice Village, which opens in November. Zifchak, born in Chicago and raised in New York, previously worked with James Beard Award-nominated chef Aaron Bludorn at the […]]]>

The team at one of Houston’s favorite restaurants, Bludorn, has announced that New York chef Jerrod Zifchak will lead its new seafood restaurant, Navy Blue (2445 Times Boulevard) in Rice Village, which opens in November.

Zifchak, born in Chicago and raised in New York, previously worked with James Beard Award-nominated chef Aaron Bludorn at the now closed Cafe Boulud in New York under the tutelage of celebrity chef Daniel Boulud.

Their connection began there as they explored seafood in American cuisine with French techniques, Bludorn says. In 2019, Zifchak, who also worked at the three-star Michelin restaurant Le Bernardin, served as executive chef at Café Boulud after Bludorn left to open Houston’s Bludorn.

New York chef Jerrod Zifchak will take the helm at Houston’s Navy Blue.
Michael Anthony

Now the two will collaborate again at Navy Blue to craft a menu that reflects the Gulf Coast, with various seafood dishes that use French techniques, Bludorn says.

After 15 years in New York and multiple visits to Houston, Zifchak says he’s thrilled to finally move to Houston two weeks ago to prepare for the opening of Navy Blue.

“It’s exciting to discover another city…and something new,” says Zifchak. “It’s been really great so far, and I’m super excited to discover the city.”

Although the menu is still under review, Bludorn and Zifchak say they plan to reflect a strong connection to the Gulf Coast in the restaurant’s menu and design. Managing director and Bludorn partner Cherif Mbjodi said the tiled 7,100-square-foot space will take on an ocean theme — with an open kitchen that gives diners a taste of its different cooking styles — and incorporate a menu of wines assembled by a sommelier, with an emphasis on old world white wines and a menu featuring an assortment of modern versions of classic cocktails.

Cherif Mbjodi, Victoria Bludorn and Aaron Bludorn pose in front of the Navy Blue building in Rice Village.

Partners Cherif Mbjodi, Victoria Pappas Bludorn and Aaron Bludorn will run the Navy Blue Restaurant.

Navy Blue will also build on what has been successful at the Bludorn establishment, focusing on a casual dining experience (no tablecloths) with an emphasis on service, Bludorn says. The restaurant, which Bludorn, his wife Victoria Pappas Bludorn and Mbodji signed a lease for last year, will initially focus on dinner but plans to expand with lunch.


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Fat Lobster, Glasgow, review – we try the new seafood restaurant from the team behind Tabac https://rinconrestaurants.com/fat-lobster-glasgow-review-we-try-the-new-seafood-restaurant-from-the-team-behind-tabac/ Sat, 24 Sep 2022 04:07:30 +0000 https://rinconrestaurants.com/fat-lobster-glasgow-review-we-try-the-new-seafood-restaurant-from-the-team-behind-tabac/ Big Lobster Lobsters are strange creatures. Not only do they continue to grow throughout their lives and chew with their stomachs, but they also taste with their feet. Imagine if I had that skill. Reviewing restaurants would become a challenge. Tacos would be nearly impossible, as would eating ramen and using chopsticks. The concept of […]]]>
Big Lobster

Lobsters are strange creatures.

Not only do they continue to grow throughout their lives and chew with their stomachs, but they also taste with their feet.

Imagine if I had that skill. Reviewing restaurants would become a challenge. Tacos would be nearly impossible, as would eating ramen and using chopsticks. The concept of sharing plates would be repulsive, especially if your dining partner had ingrown toenails, and the trend may soon die out. Some people would be VERY happy about it.

Lobster roll

Paddling would be too salty and the taste of the socks would really matter. I would start a business, selling mint stockings.

Maybe I thought too much about this.

I kept my sneakers on when we visited this two-level restaurant, which opened earlier this summer. It offers a seafood menu, sourced from Glasgow expert John Vallance, and organic wine, and is owned by the team behind the Tabac cocktail bar on nearby Mitchell Lane. They opted for a vibe similar to that of a saloon, with tobacco-colored furniture and an understated, laid-back atmosphere.

It’s on the spot once occupied by Mussel Inn, and they have retained the beautiful stained glass window from the previous owner, with mussels in a bright red bowl on a checkered tablecloth. Daylight isn’t streaming through this feature as much as usual, as the building is currently covered in scaffolding, like a lobster’s exoskeleton.

Octopus satay

We ordered a few cocktails, as this place is Tabac related and that’s their thing.

The Green Tea Hibiscus Daisy (£9.50) was RCR for the taste buds, with a smoky, zesty mix of tequila, green tea, hibiscus and a wedge of lime on the side of the Margarita glass. My dining partner opted for the Falernum Ricky (£9.50), which was a longer drink and contained a measure of the alcoholic version of the Caribbean liqueur, falernum, along with lime, sugar, bitters and a plume of mint leaves. All but one of the five cocktails on their list are citrusy, which is totally my favorite kind of scurvy sailor.

I dipped my little piggies in it so I could really savor the flavors.

Of the pair of small plates we ordered, the first to arrive was the octopus (£12). We had heard and smelled shenanigans related to Maillard’s reaction in the open kitchen, and they must have been the ones working on that beautifully tanned tentacle. It was tender but frizzy, and came with a pool of bright yellow turmeric and a thick satay sauce, which was nuttier than an angry squirrel.

Then we had the fish tacos (10) – a pair, one each. They had lightly breaded chunks of monkfish, along with a large amount of herbed, fibrous jalapeno paste, which tasted a little mint and cilantro, before you were bludgeoned with the heat of the chilli. There were also a few slices of jalapeno in there, as well as a splash of lemon aioli and a tangle of pea shoots. We were happy.

As for the big plates, you can choose from a short list including lobster mac and cheese (£16), fish and chips (£18), full lobster (£6) or half lobster (£30). £), or try one of their lobster rolls – hot (£21) or cold (£18).

We shared the hottie, and it was a long, soft, squishy bun finger that had jagged bits of sweet coral-colored lobby and chives in the middle, plus more curly sprouts and peas. Not bad, although we would have liked a little more humidity providing items of garlic butter and Cajun mayonnaise that were on the menu. This option came with lean and well salted fries.

This main course was nice, but in hindsight I think we might have preferred to sample a few more of their small plates. I particularly like the sound of their baked mussels with aioli and chives (£9) or the mackerel, toast, apple, fennel and pickle (£10).

Apart from a cheese option, there is only one thing for dessert: chocolate ganache, raspberry sorbet and chocolate potting (£7), but we abstained because we had already exploded the cocktail budget. Oops.

This place is a decent addition to Glasgow’s seafood restaurant scene, which must already be one of the best in Scotland, with established places like Crabshakk, Gamba and Gandolfi Fish.

How many? Lunch for two, excluding drinks, £43


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Best Seafood Restaurant – Orange County Register https://rinconrestaurants.com/best-seafood-restaurant-orange-county-register-4/ Thu, 22 Sep 2022 12:41:37 +0000 https://rinconrestaurants.com/best-seafood-restaurant-orange-county-register-4/ 1. The crab cooker Newport Beach, Tustin; 949-673-0100, 714-573-1077; crabcooker.com The Crab Cooker has been through tumultuous times in recent years, including the 2018 demolition of its original location in Newport Beach due to earthquake damage from nearby construction and then the pandemic. However, the popular family seafood restaurant, which modestly proclaims “the best in […]]]>

1. The crab cooker

Newport Beach, Tustin; 949-673-0100, 714-573-1077; crabcooker.com

The Crab Cooker has been through tumultuous times in recent years, including the 2018 demolition of its original location in Newport Beach due to earthquake damage from nearby construction and then the pandemic.

However, the popular family seafood restaurant, which modestly proclaims “the best in the world” for its seafood and chowder, is back with a bang, landing at number one on our annual list.

Founded in 1951 and focused solely on seafood, through its restaurants and fish market, the Crab Cooker is a hotspot for the best of the Brackish Deeps.

Originally a funky spot known to Newport Beach locals, it now has two locations.

The restaurant offers fresh Pacific-caught Dungeness crab, Alaskan red king crab legs and claws, king salmon, scallops, oysters and lobster. Don’t forget the catch of the day, which may include white bass, halibut. swordfish and mahi mahi among the offerings.

The fish is usually grilled in mesquite with a light seasoning to let the flavors of the fish shine through.

The service and ambience is casual, old fashioned fish house. Meals are served on paper plates, there are no reservations and seats are allocated in order of arrival. The seats are functional and the decor is uniquely fish-kitsch.

The adjoining fish market is open seven days a week.

As owner Jim Wasko once told the Register, “The whole point is to change as little as possible when you have a family restaurant that’s been successful for 70 years.”

—Greg Mellen

2. King’s Fish House

Huntington Beach, Laguna Hills, Orange; kingsfishhouse.com

King’s Fish House remains royalty among Orange County readers and diners. Based in Costa Mesa, the chain has expanded over the years to three locations in Orange County, plus eight more in other parts of Southern California, as well as Arizona and Nevada.

With its motto, “The house the seafood built,” it’s easy to guess where the emphasis is.

As the owner of its own distributor, King’s Seafood Distribution, the restaurants are assured of the cream of the peach.

Kings offers seasonal menus on which there may be surprising discoveries, such as the Australian lobster that King’s was able to ship live to the United States. There is also salmon and halibut from Alaska in season and a whole fish of red seabream from New Zealand.

King’s buys more than four million oysters a year, 10 varieties of which can be found at Raw Bar, along with other chilled shellfish.

3. The black marlin

560 El Camino Real, Tustin; 714-929-7427; blackmarlinrestaurant.com

The Black Marlin prides itself on being a small neighborhood restaurant that can compete with the big boys and offer unique service, meals and tastes you won’t find elsewhere.

The restaurant’s location in the historic Tustin Garage is apt because the owners say they offer “full-service” dining.

The title of the restaurant tells you that seafood is the main focus, but you can also try steaks, ribs and chicken.

However, the stars of the show are the signature seafood dishes prepared with the recipes of longtime executive chef Alfonso Gonzales, who is constantly experimenting with flavor combinations.

Recipes for dishes such as halibut and sea bass can change every two to three days, and diners are encouraged to ask the waiter for the dish of the day.

The restaurant also offers seasonal menus for lunch and Sunday brunch.

The bar offers a wide range of craft cocktails and live music is held on Sunday afternoons.


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Jefferson Parish seafood restaurant to reopen after repairing Ida’s damage https://rinconrestaurants.com/jefferson-parish-seafood-restaurant-to-reopen-after-repairing-idas-damage/ Wed, 21 Sep 2022 18:08:00 +0000 https://rinconrestaurants.com/jefferson-parish-seafood-restaurant-to-reopen-after-repairing-idas-damage/ Shawn Kelly, one of the owners, said the roof was so damaged that much of the interior also needed replacing. HARAHAN, Louisiana — In Harahan, the Kelly family is reopening Charles Seafood after a year of renovations. Shawn Kelly, one of the owners, said the roof was so damaged by Hurricane Ida that much of […]]]>

Shawn Kelly, one of the owners, said the roof was so damaged that much of the interior also needed replacing.

HARAHAN, Louisiana — In Harahan, the Kelly family is reopening Charles Seafood after a year of renovations.

Shawn Kelly, one of the owners, said the roof was so damaged by Hurricane Ida that much of the interior also needed replacing. Shawn and his wife Patti have faced challenges trying to rebuild amid supply chain issues and battles with insurance companies.

“It was tough getting people to work and doing the construction work and dealing with insurance companies and trying to get the parts, it was tough getting materials,” Kelly said. “We find ourselves, you know, having to go to several different vendors just to get enough material to do what we need to do.”

In addition to renovating their restaurant, the Kelly family was tasked with repairing two houses. One for Shawn and Patti and the other for their two children, Bevin and Nathan.

Now the house for their children is finished, but they haven’t even touched their house. The Kelly family said the community they love gave them life.

“A lot of our customers have our personal cell phone number, and they were calling us every day trying to help. We had a few employees who stayed and worked with us to renovate ourselves,” Patti Kelly said. “We still cook lunch for them every day, so we still have a good family together. We really do. And we can’t wait to see our customers again.”

Although there is still work to be done inside the restaurant, the family say they are well placed to welcome customers back. They reopen their restaurant at 4 p.m. with all their signature dishes.

In February 2022, Hurricane Ida reportedly cost the state $75 million, making it one of the costliest storms in history. Now, more than a year later, residents of the affected areas are completing renovations to their homes and businesses.

RELATED: Saints’ Home Open Gives New Orleans Economic Boost

RELATED: S. Terrebonne High students return to campus for first time since Hurricane Ida

RELATED: City and Traffic Court Set to Reopen Monday at Limited Capacity


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Fresh catch! GR welcomes a new seafood restaurant https://rinconrestaurants.com/fresh-catch-gr-welcomes-a-new-seafood-restaurant/ Tue, 20 Sep 2022 16:54:55 +0000 https://rinconrestaurants.com/fresh-catch-gr-welcomes-a-new-seafood-restaurant/ This summer, Grand Rapids welcomed an upscale seafood restaurant poised to serve an underserved niche in the downtown dining scene. Michigan isn’t exactly a seafood paradise – despite having great Great Lakes fish – so it’s no surprise there isn’t a wide variety of restaurants serving a huge range of seafood. Leo’s has ticked the […]]]>

This summer, Grand Rapids welcomed an upscale seafood restaurant poised to serve an underserved niche in the downtown dining scene.

Michigan isn’t exactly a seafood paradise – despite having great Great Lakes fish – so it’s no surprise there isn’t a wide variety of restaurants serving a huge range of seafood. Leo’s has ticked the box since the early 2000s, Fish Lad’s is a vibrant downtown market retailer, and Beacon Corner Bar recently opened to fill the niche, but the May opening of Real Seafood Company, 141 Lyon St. NW, was a welcome addition. So far, it is delivering on its promise to add quality seafood to the market.

The fact that Real Seafood Company delivers shouldn’t be too surprising, as its parent company, Mainstreet Ventures Restaurant Group, has delighted many Grand Rapids diners over the years at The Chop House and Palio.

Ann Arbor-based Main Street operates much like a local business here in Grand Rapids and Mainstreet CEO Kevin Gudejko said it hopes to add to the increasingly vibrant dining options in Grand Rapids.

“We made this commitment almost 20 years ago with The Chop House. I am very attached to the city and to the west of the state,” Gudejko said.

The Chop House has been a staple of the downtown Grand Rapids dining scene since 2004. In 2017, the company opened the Italian-focused Palio on Michigan Street NE, near the edge of the Medical Mile, as society anticipated the accelerated growth of the city. the health industry.

“Both of these exceeded our expectations and the environment was conducive to business,” Gudejko said. “The city has done a great job of accommodating us and many industries in the city. The community has made it a positive experience and it’s a great market to hire. There are a lot of great people in Grand Rapids.

Mainstreet has several concepts, so the Real Seafood Company was the logical next step in Grand Rapids.

Gudejko said he was interested in the new retail space in the revamped Fifth Third Building. The location was to be a Brazilian steakhouse chain, Texas de Brazil, but Gudejko said the ownership group could not commit to Grand Rapids. As Mainstreet has a strong relationship with CWD Real Estate Investment, which owns the building, Gudejko said they were able to claim the open space due to the COVID-19 pandemic.

However, choosing what was in space was no picnic. Fortunately, Mainstreet has several concepts already proven in various Midwest and Florida markets. Real Seafood Company has locations in Ann Arbor, Bay City, Naples, Florida and Toledo, Ohio.

“One of the advantages we have is having four different concepts, which allows us to assess a market and determine what to do next,” Gudejko said. “The city of Grand Rapids, we were very attached to it. We were already looking at what else we could do here that fits the needs and the market. There’s not a lot of seafood, so that was a no-brainer.

For years, one of Grand Rapids’ favorite restaurants was Charley’s Crab, which at the time was an upscale seafood restaurant, a go-to date night for many Grand Rapidians. Since its closure, Leo’s has continued to carry the torch of high-end seafood in Grand Rapids. But as a growing city, there is more than enough room for several quality seafood menus.

While Mainstreet was already opening up a concept with multiple locations, Mainstreet Chief Executive Brent Courson said that doesn’t mean it’s destined to be the exact same in West Michigan.

“We have a bunch of restaurants, but it’s not cookie cutter for us,” he said. “The people of Grand Rapids are different from those of Ann Arbor, and even the seafood available in South Florida is different from that of Michigan. All menus are unique.

“It’s a combination of all these great menus. They are the most successful artists in these places and colorful plates with new ideas. »

Real Seafood Company has a history. Although not here in Grand Rapids, the restaurant has been in operation in Ann Arbor for over 40 years. It continues to endure and evolve, at least as much as a seafood restaurant can.

“Chief [Courson] did a great job of anticipating what we see in the market,” Gudejko said. “You come back to the world of Real Seafood Company 20 years ago, even 1975, and tastes have changed. It’s not just really good fish and protein that comes with a great selection of sides. It does a great job of composing overall dishes.

The menu begins with a small selection of raw sea bass options, including market-fresh oysters, served with strawberry reseda. There are also grilled oysters, oyster shooters, and a chilled seafood platter which is relatively inexpensive compared to other seafood restaurants in town ($70).

Entrees were an interesting collection of options. Some were better than others. The calamari was an uninspired fried version seen at several restaurants in town. The shrimp cocktail was, of course, simple, but the cocktail sauce added a nostril rush. The crab guacamole sounded interesting, and while the presentation was less than spectacular with what looked like store-bought tortilla chips, the taste was telling after the initial impression.

The waiter wasn’t surprised by the newbie reviews and let us know his true feelings about the items, which helped guide our next orders. Waiters guiding diners are an underrated feature of restaurants and they shouldn’t be shy about offering their input to help diners have the best possible experience at the establishment.

There are often at least six options of fresh fish dishes.

Signature entries also have some enticing options. The scallop risotto – which includes two incredibly easy to miss foods – was impeccably cooked. The scallops looked like perfectly seared pieces of butter, while the risotto was cooked extremely well with a mix of fresh vegetables, which made the otherwise heavy dish feel rather summery. Other entrees include surf and turf, crab-stuffed salmon roulade and paella, but also less expensive entrees like fish and chips and lobster and fries.

The menu was similar in many ways to any seafood restaurant across the United States. But there were more than a few interesting twists on the plates that help separate the restaurant from similar concepts.

“I appreciate the style and the concept, the demands it places on chefs and their abilities,” Courson said. “We are not tied to anything. What does the Midwest taste like? We honor select preparations from countries around the world with great seafood. We have great Latin American, Mediterranean, Asian, New England and Southern states represented in colorful dishes.

“We want to take diners around the world with flavors, textures and colors.”

Real Seafood also stays on the fresh side of produce, which of course can be a challenge with pricing and supply now.

“I liken it to shopping at the grocery store,” Courson said. “The supply chain on the food side is no different than what we experience in almost everything. If I had bananas on the list, but the bananas might not be good on the shelves, you have to so you turn to what looks good and that’s what we’re going to serve.

“There will be times when we don’t have fresh snappers. If high quality fish was not available, we would not have it on the menu. These outages will happen and thankfully it seems people are more forgiving in these times opposed to needing items all the time. When the customers come in, we’ll have the best, highest quality fish possible.

As Courson focuses on navigating the increasingly difficult supply of high-quality food, Gudejko said he wants front desk staff to focus on ensuring guests have a great experience, no matter what’s in their glass or on their plate.

“We try to focus on the total experience,” he said. “We are here for people to enjoy their time and I think table turn times have increased post COVID.

“It’s not just a meal, but they’re spending time having a great experience. What used to be a group of four taking an hour and fifteen (minutes) will be an extra half hour. It’s not just eating; we want to be part of the entertainment.


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A new seafood restaurant is now open in downtown Tryon – The Tryon Daily Bulletin https://rinconrestaurants.com/a-new-seafood-restaurant-is-now-open-in-downtown-tryon-the-tryon-daily-bulletin/ Tue, 20 Sep 2022 16:22:48 +0000 https://rinconrestaurants.com/a-new-seafood-restaurant-is-now-open-in-downtown-tryon-the-tryon-daily-bulletin/ New seafood restaurant now open in downtown Tryon Posted at 12:16 p.m. on Tuesday, September 20, 2022 KD’ Sea Shack opened earlier this month in the space formerly occupied by Lavender Bistro in Tryon. KD’s Sea Shack offers fish, lobster, crab cakes and more Fans of fresh seafood have a new dining option in downtown […]]]>

New seafood restaurant now open in downtown Tryon

Posted at 12:16 p.m. on Tuesday, September 20, 2022

KD’s Sea Shack offers fish, lobster, crab cakes and more

Fans of fresh seafood have a new dining option in downtown Tryon. Earlier this month, KD’s Sea Shack officially opened and began welcoming customers.


Owned by Katie D’Oyen, KD’s Sea Shack is located in the space previously occupied by Lavender Bistro and celebrated its grand opening last Wednesday. The menu features all types of seafood, including lobster rolls, crab cakes, oysters, clam dishes, and a “catch of the week” dish. In addition to fresh, high-quality food, KD’s Sea Shack also offers a full bar and welcoming atmosphere.

D’Oyen also owns Katie D’s New York Style Bagels and Deli in Tryon. Originally from New York, she has worked her entire life in the food industry. Longtime Polk County resident Travis Morris is the new restaurant’s chef and has been cooking for 20 years. For eight of those years, he served as head chef at two famous local restaurants at the Tryon International Equestrian Center.

General Manager Forrest Lane says, “This is the place to be in downtown Tryon. People can enjoy a taste of the ocean here in the foothills.

KD’s Sea Shack hours of operation are 3:00 p.m. to 9:00 p.m., Wednesday through Friday, and 12:00 p.m. to 9:00 p.m. Saturday and Sunday. For more information, visit kdsseashack.com.


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The superb New York seafood restaurant that Ina Garten absolutely adores https://rinconrestaurants.com/the-superb-new-york-seafood-restaurant-that-ina-garten-absolutely-adores/ Fri, 16 Sep 2022 20:13:00 +0000 https://rinconrestaurants.com/the-superb-new-york-seafood-restaurant-that-ina-garten-absolutely-adores/ If you can’t make it to New York to check out the impressive seafood restaurant The Fulton, you can always have a dreamy time by the sea via its Instagram page. You can almost taste the freshness of delicious seafood while sitting on ice-filled pedestals and admiring city views through floor-to-ceiling windows that frame the […]]]>

If you can’t make it to New York to check out the impressive seafood restaurant The Fulton, you can always have a dreamy time by the sea via its Instagram page. You can almost taste the freshness of delicious seafood while sitting on ice-filled pedestals and admiring city views through floor-to-ceiling windows that frame the famous Brooklyn Bridge. While you scroll, host Ina Garten’s dinner party with her ever-popular partner, Jeffrey, and check out The Fulton with them, via Garten’s Instagram.

Garten snapped some photos while having dinner with his “favorite dinner” at the Fulton. The celebrity chef chose to dine on the saffron seafood rice, which she found delicious. The famous couple sat waterside on the patio as the lights of the Brooklyn Bridge and New York shimmered across the water, calling the dining experience heavenly.

Garten supporters chimed in agreeing that they too loved The Fulton as well as the relationship between The Barefoot Contessa and her husband. One person thanked her for reminding her followers how to love life.

Fulton’s enchanting ambience and exquisite seafood give guests much to love.



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Strangely, Houston’s Missing Seafood Restaurant Finally Gets a New Fish Showcase – Gatsby’s Prime Seafood Is Coming https://rinconrestaurants.com/strangely-houstons-missing-seafood-restaurant-finally-gets-a-new-fish-showcase-gatsbys-prime-seafood-is-coming/ Wed, 14 Sep 2022 22:57:46 +0000 https://rinconrestaurants.com/strangely-houstons-missing-seafood-restaurant-finally-gets-a-new-fish-showcase-gatsbys-prime-seafood-is-coming/ For a major metropolitan city with such geographic proximity to the Gulf Coast, it’s a wonder Houston doesn’t have more seafood-focused restaurants within it. The leaders of Gatsby’s Hospitality Group (owners of Montrose-based Gatsby’s Prime Steakhouse) are about to change that. Owner Luis Rangel is opening Gatsby’s Prime Seafood in Tony Mandola’s 6,700 square foot […]]]>

For a major metropolitan city with such geographic proximity to the Gulf Coast, it’s a wonder Houston doesn’t have more seafood-focused restaurants within it. The leaders of Gatsby’s Hospitality Group (owners of Montrose-based Gatsby’s Prime Steakhouse) are about to change that. Owner Luis Rangel is opening Gatsby’s Prime Seafood in Tony Mandola’s 6,700 square foot former plaza at 1212 Waugh Drive.

Like Rangel’s steakhouse, this new seafood restaurant pays homage to the Roaring Twenties and Prohibition era that was the backdrop to F. Scott Fitzgerald’s novel. Gatsby the magnificent. (Only cocktails are legal here.) Executive chef Erick Anaya, who manages the range at the neighboring steakhouse, will oversee back-of-house operations here, too. With more than two decades of restaurant experience, his menu will include dishes like branzino tenderloin, New Bedford scallops, sea bass, a tiered seafood tower and even caviar offerings. .

With seating for 225 guests, hospitality veteran Patrick Smith will oversee the front of the house in a dining room outfitted in blue with gold accents, as well as outdoor patio dining. The bar will shake up pre-prohibition cocktails, while the restaurant’s world-class wine list will favor Californian vintages.

Goldfish is on the menu for the upcoming opening of Gatsby’s Prime Seafood. (Photo by Michael Anthony)

“What may appear at first glance to be a concept without deviating too far from Gatsby’s Prime Steakhouse is instead a carefully considered expansion of the Gatsby’s brand into an entirely new culinary category,” Rangel said in a statement. “We plan to deliver the level of professionalism in all aspects that customers have come to enjoy at Prime Steakhouse while simultaneously upping the ante when it comes to presentation, flavor and consistency of all dishes.

“We’ve been delighted with the success of Prime Steakhouse so far, and Gatsby’s Prime Seafood is our chance to prove this brand is here to stay.”

Gatsby’s Prime Seafood is due to open at the end of this month. Its daytime hours will run from 11 a.m. to 2 p.m. for lunch and 2 p.m. to 5 p.m. for “social hour” with a limited menu Tuesday through Friday. Dinner service is provided from 5:00 p.m. to 9:00 p.m. Sunday to Wednesday, from 5:00 p.m. to 10:00 p.m. on Thursdays and from 5:00 p.m. to 11:00 p.m. on Fridays and Saturdays. It is closed on Mondays.


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Houston Seafood Restaurant in the Heights Lures Chef with Michelin-Star Pedigree https://rinconrestaurants.com/houston-seafood-restaurant-in-the-heights-lures-chef-with-michelin-star-pedigree/ Wed, 14 Sep 2022 17:02:02 +0000 https://rinconrestaurants.com/houston-seafood-restaurant-in-the-heights-lures-chef-with-michelin-star-pedigree/ 1751 Sea & Bar’s new executive chef, Matthew Young. Photo by Lisa Gochman. 1751 Sea & Bar, the Houston Heights-area seafood restaurant and gin haven, welcomes a new executive chef. This follows JD Woodward post on his Facebook page announcing his departure in June, after three years at the head of the kitchen. Chief Matthew […]]]>

1751 Sea & Bar, the Houston Heights-area seafood restaurant and gin haven, welcomes a new executive chef. This follows JD Woodward post on his Facebook page announcing his departure in June, after three years at the head of the kitchen. Chief Matthew Young took over the reins in August, just in time to craft a new fall menu. Young has been in Houston since 2019, working first as a sous chef at Guard & Grace and most recently as an executive chef at Sixty Vines.

Young attended the Culinary Institute of America. After graduating, he worked at Michelin-starred restaurants Michael Mina — Mina’s flagship that closed in 2021 in San Francisco — and Alinea in Chicago as sous chef and chef de partie, respectively. He considers Denver a restorer Trojan Guard as a mentor, and, when Guard opened Guard & Grace at Allen Center, Young moved to Houston to help.

Young is a fan of fusion flavors and describes his signature style as “emotional cuisine.” He believes food should spark excitement, conversation and curiosity. Young attributes his love of cooking and his inspiration to be a chef to his mother, who he says is a fantastic cook. He remembers waking up to the aroma of fresh breads and other delicious treats. His travels have also influenced what he brings to his cooking: “As I traveled, I found the excitement of dining in different regions and discovering new flavors. As a chef, seeing new sights, flavors and techniques is like an amusement park. These feelings are what he strives to evoke in his cooking in 1751.

1751 Sea & Bar’s new executive chef, Matthew Young. Photo by Lisa Gochman.

The menu will continue to feature the fresh seafood that customers have come to expect from 1751. There will be staple dishes including Sake Zuke (soy-dried salmon belly, nori flake tempura and creamy wasabi) and the signature 1751 Calamari (calamari with Alabama white sauce, jalapeño glaze and cilantro). However, Young wants to add his touch of bold flavors and whimsical plays on traditional techniques and classic dishes. When asked if he could tell us a bit more, he teased with, “I don’t want to spoil anything, but the dishes you will enjoy with us will be truly unique!” Diners won’t have to wait long, as the new menu will be launched next week.

Combining his experience at high caliber fine dining establishments and the lessons he has learned about being part of and leading a team, Young aims to provide each guest with a unique experience. “Our next chapter with 1751 will maintain the same level of integrity and standards, while making your time with us intimate,” he said. “You’ll feel like the party is just for you. I’m thrilled to have the support of our incredible team for my vision through this change.

Michael Sambrooks, owner of Sambrooks Management, the company that operates 1751 Sea & Bar along with The Pit Room, The Patio at the Pit Room, Candente and upcoming steakhouse, Andiron, looks forward to things to come. “Matt is a great guy and a fantastic chef,” Sambrooks said via press release. “We couldn’t be more excited to give him the opportunity to showcase his food at 1751. He has great energy and is the perfect person to lead this next chapter.”


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