The current, erm, wave of seafood restaurants has us wondering why it took so long for this port city on the Gulf Coast to net such a haul—not that we’re complaining.
With the latest addition to Clark-Cooper restaurant group’s prestigious portfolio, chef Brandi Key’s SaltAir, Upper Kirby now has its biggest see-and-be-seen spot since Armando’s, complete with a massive raw bar selection equaled in size only by the bar itself, which anchors the sleek dining room. Vegetables receive equal attention here—the grilled zucchini atop a squash blossom gremolata is as fine as the octopus carpaccio with house-made taramasalata.
And in Rice Village, Sud Italia pays some well-deserved attention to the seafood-soaked cuisine of southern Italy. Don’t miss the olive oil–marinated raw Sicilian tuna with limoncello-infused capers and whole-roasted Mediterranean sea bass. Both are best enjoyed al fresco on Sud Italia’s attractive patio.