In 2007, F&W Best New Chef 2009 Bryan Caswell and partner Bill Floyd turned a coolly rehabbed Pontiac showroom into an outstanding Gulf Coast seafood restaurant offering unusual regional fish like triple tail and croaker. Caswell’s witty takes on Southern dishes, like pecan-shallot cracklings, share the menu with Thai and Vietnamese flavors that reflect Houston’s multi-ethnic makeup.
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From Food & Wine , NOV 2011
The staff of Bryan Caswell's restaurant get the holiday off, but the chef always cooks a huge Thanksgiving spread for two...MORE
From Food & Wine , APR 2011
The talented chef at Houston's Reef went to Catholic school but calls fishing...MORE
From Food & Wine , JUL 2010
Bryan Caswell of Houston's Reef prefers crawfish because it's more flavorful—and half the price...MORE