Its decor also drives home a nautical, dock-side aesthetic, with nods to New England, including a yellow and white striped awning, a painted shiplap, and a marble-topped raw bar.ĭiners can also experience various styles of seating depending on their mood, whether at the raw bar’s counter, the spacious bar that seats 23 people, the dining room, which is complete with leather booths, or the expansive outdoor patio, which seats 90 people. Those familiar with Clark’s know that its dedication to seafood goes far beyond its menu. Clark’s Oyster Bar is bringing its seafood classics, including its lobster rolls and mussels to Houston. The restaurant is promising other fare, too, with catches from the Gulf and seasonal fish around the country, bread baked freshly in-house, including its popular sourdough, and its award-winning pan-roasted Black Angus Hamburger, which is topped with Sauce Gribiche and gruyere cheese, and a side of its cult-favorite shoestring fries. ![]() The restaurant opened its third largest location over the weekend, on Sunday, October 22, in Montrose, and staying true to its brand offered a bevy of seafood classics, including East and West Coast oysters, lobster rolls, saucy mussels and clams, delicate crudo, daily fish specials, and piping hot bowls of chowder. After more than a year of anticipation, Austin’s seafood haven Clark’s Oyster Bar has finally landed in Houston.
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