Not since Bryan Caswell’s Reef opened in 2007 has there been so much buzz about a new seafood place, and justifiably so. Having captained Pesce for many years, chef Mark Holley brought an impressive seafood pedigree to his own restaurant—thus does the menu source its oysters and other fare from the best spots nationwide. But he also drew inspiration from local influences, which is why you’ll find East Texas lady creamer peas and Korean-influenced kimchi collard greens under blackened grouper, and barbecue shrimp served on thick, buttery slices of Texas toast. And if you’re going with a group, ordering the impressive Thai-style whole red snapper is almost imperative.