Catalan
Despite the restaurant’s name, chef Chris Shepherd’s small plates menu is very much rooted in the Gulf Coast and is influenced as much by Asia as Spain. Shepherd serves dishes like cockles cooked in a broth flavored with sambal (a spicy Southeast Asian condiment made with chiles) and Tabasco-cured salmon. The offbeat wine list by sommelier and partner Antonio Gianola includes grower Champagnes (small-production Champagnes made by grape growers), little-known names from Hungary and Italy’s Friuli—all at low markups.
As Featured In...
From Food & Wine, Jul 2007
“This elegant restaurant takes 'catalan' as 'a concept, not a hard-and-fast-rule,' notes sommelier and partner Antonio Gianola, though the 350-selection wine list features plenty of Spanish selections....” MORE>>
From Travel + Leisure, Jul 2007
“Try the messy chili dog—laden with homemade chili con carne....” MORE>>
Last updated July 2007 lastArticle = 7/2007 and lastAward =
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