Clark Food & Wine Co. is Smokin’ Hot

Five-star chef Randall Warder, who was chef de cuisine at The Mansion on Turtle Creek during the Dean Fearing days, introduces Clark Food & Wine Co. to Greenville Avenue.

The space is open and breezy with lofty industrial style ceilings, brightly painted walls and a white marble-topped bar. Slightly European but with an American core, the menu is simple yet sophisticated featuring house-smoked meat and seafood entrees. Think “Jars” of smoked pork rillettes and crostini, small plates of roasted beets with pepitas and Texas goat cheese or Wild Gulf shrimp from the New Texas Smokehouse.

Sides of stone-ground cheddar jalapeño grits, warm spinach chorizo and garlic or shaved Brussels sprouts with crispy shallots will keep you coming back to try more. Sip on a wine from the well-compiled list while you wait for a brick oven flatbread pizza to-go. BTC with smoked bacon, white cheddar, tomatillo salsa with avocado and jalapeño, anyone?

clarkfoodandwine.com

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