Owner of Harold’s Restaurant & Tap Room Launches Seafood Restaurant in Spring Branch

Alli Jarretowner of longtime restaurant Heights Harold’s, is opening his second physical restaurant. Kitchen and bar at low tide, a seafood-focused concept, debuts at Spring Branch on August 22 at 2030 Bingle. The new space seats approximately 100 people in the main dining area, has two private porch rooms, and outdoor space for additional seating.

If the name sounds familiar, that’s because Low Tide used to be a stand in Finn Hall downtown. Low Tide closed during the COVID-19 pandemic and did not reopen when the closings ended.

owner Alli Jarrett of Low Tide
Alli Jarrett at her new restaurant, Low Tide Kitchen & Bar. Courtesy picture.

The menu features Gulf and East Coast dishes, many of which are inspired by Jarrett’s youth in South Carolina. In addition to raw and boiled seafood, there are two soups – chicken and sausage okra and crab soup — as well as a selection of appetizers such as fries Oyster Nachos and Crawfish dip and fries.

The menu has a few salad options and enough different sandwiches, tacos and enough burgers to satisfy most diners. These choices include a Oyster BLT, shrimp po’boys and a variety of burgers. The Bingle Burger, features a traditional beef patty, but other protein choices include chicken, shrimp patty, and a vegan patty made with butter beans. Additionally, diners can order any burger without the bun and ordered in a bowl with fresh veggies or quinoa instead.

Shrimp and grits at low tide
Shrimp and Grits at Low Tide Kitchen & Bar. Courtesy picture.

For plated starters, diners can choose from seafood dishes such as Shrimps and Grits and grilled salmon. Other choices include bowls of pasta, fried chicken and mashed potatoes and one surf and grass combined.

Low Tide also offers a handful of desserts, such as Aunt Dot’s Blonde Brownie and Beach Bread Pudding topped with cinnamon and vanilla sauce.

bar area at Low Tide Kitchen & Bar in Spring Branch
The bar at Low Tide Kitchen & Bar in Spring Branch. Courtesy picture.

For drinks, the restaurant offers a full bar with cocktails, beer, and wine. Some examples of cocktails are Pavement with gin, lemon, turbinado, berries and lemon and berry garnish, and The #34, which implements whiskey from Fort Worth’s Silver Star Distillery, yellow chartreuse, lemon juice, honey simple syrup and lemon zest garnish. Non-alcoholic options include non-alcoholic cocktails, coffee and espresso drinks.

The Low Tide Kitchen & Bar is initially open for dinner only. The hours are Sunday to Thursday from 4 p.m. to 9 p.m. and until 10 p.m. on Friday and Saturday. Jarrett plans to add breakfast, lunch and brunch services later.

Disclosure: Harold’s Restaurant & Tap Room is a valued sponsor of this publication. find how you can become a corporate sponsor or supporting reader by emailing us.


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