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This Seafood Restaurant Is Welcome to California Our Texas
In 2003 a chef named Tyson Cole opened a sushi place called Uchi, ushering in a golden age for restaurants in Austin. Diners fell in love with the menu, which offers Japanese cuisine adapted for Texas tastes, with dishes incorporating bacon and jalapeños. Ever since, the Capital City, roughly two hundred miles from any vast body of salt water, has been a seafood town. Nay, a seafood destination (see the recent boom of omakase). Over the next couple of decades, the East Coast, Louisiana, and Mexico inspired many a seafood restaurant, including Clark’s Oyster Bar, Uptown Sports Club, and Este, respectively. Now California has entered the chat. Fish Shop, from Uchi alumnus Justin Huffman and his wife, Nicole Rossi, traffics in the bounty of the cold…The post This Seafood Restaurant Is Welcome to California Our Texas appeared first on Texas Monthly.