GALVESTON, TX -- Award-winning chef Randy Evans, known for his commitment to fresh gulf seafood and local/farm-to-table cuisine has consulted along with Managing Partner Bryan Davis and Executive Chef Brian Peper for the opening of Ocean Grille to create a menu taking full advantage of the gulf's bounty for the window-filled space looking out at the Gulf.
Evans, a spokesman and consultant for the Texas Department of Agriculture's Shrimp Marketing Board, Texas Department of Forestry and Horticulture and for the Gulf Seafood Marketing Coalition was excited to work on a project focusing on fresh gulf seafood.
"I'm always amazed at how much of the seafood served in Galveston is brought in from elsewhere," Evans said. "You won't see any salmon on the menu because, well, we don't have it in the gulf. You also won't see any tilapia - or catfish, either for that matter! We also wanted to bring in the element of fresh, seasonal produce to compliment the clean flavors from the sea."
Chef Peper visits the legendary Katie's Seafood Market on the 19th St. Pier each day for the seafood portion of the menu, which will evolve depending on availability.
Ocean Grille is located at 1228 Seawall Blvd in Galveston, Texas, 77550. For more information, call 409-974-4508 or visit their websites at either www.oceangrilleandbeachbar.com or facebook.com/oceangrilleandbeachbar
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