Been meaning to try Clark's for some time.
Finally got a chance to come here.
They have a very yacht club vibe to the decor and the staff's clothing.
They give you some bread, and I don't usually see this, nor is it often offered. But butter plus salt was a first for me. It was a nice combo.
Since they're known for oysters, we have to get some. To be honest, I'm very partial to North East Oysters. I know there's tons of Gulf ones, but let's face it, it's gritty and cannot compare to the North East ones, they tend to be more crisp, clean, even they may be on the smaller side. At any rate, we got (L) Blue Hill Bay (Maine), East Cape & Glacier Bay (PEI). I don't usually get a chance to have PEI down here, Maine are often do-able. But once you've had it, and how clean and crisp they are compared to Gulf Coast's oysters, you'd understand. Which is why, we thought it was weird that our server was recommending Moon Bay from Louisiana. If you are every given a choice of North East Oyster, always choose that!
We got Roasted Cauliflower, to our surprised, every bite was delicious. They added hazelnuts, raisins and chili pepper. Not spicy, but does have flavor.
Not Pictured: Black Mission Fig - that was another nice surprise, 4 little figs - halved, feta, thinly sliced celery, with toasted pecan on top. That was a nice combo. Highly recommend.
We ordered Crab Cake to share, it has watercress & frisbee salad, and the crab cake itself sits on top of Hollandaise sauce. It's not too heavy, just made it less dry. Not that the crab cake itself is dry by any means, but in case you want something to dip.
Heard good stuff about the Crispy Snapper. It sits on top of a bed of grits, and surrounded by a layer of Sofrito which is a layer of tomato, pepper, and garlic blend. The sauce wasn't as strong and flavorful as I had hoped but it does give the contrast to the crispy skin of the snapper. The fish was good though, just the flavor profile can be raised a bit more.
For après meal, we got a coffee, they don't have a cappuccino machine or decaf. So French Pressed it is.
For dessert, we got the Basque cake, which is essentially an almond cake, topped with cream cheese ice cream, which I've never had that before. The texture is not thick like cream cheese at all. And I won't lie, my favorite part is the cherry preserve and the nuts, if you get a bite of cake, ice cream and the cherry preserves, it's delectable.
The place is not big, so having a reservation helps get you better seating. Not that they won't seat out outside, they do have heat lamps on. But the night we were there, it was drizzling so being outside would be difficult when the wind blow the rain in. Also, for parking, it's best to valet just because the parking in the neighborhood has lots of signs. It's worth paying the tip for the complementary valet.
Clark's
3807 Montrose
Houston, TX 77006
713-347-8180
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