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.
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From Food & Wine , FEB 2011
Antonio Gianola, the former wine director at Catalan in Houston, will open his own wine bar...MORE
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