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The restaurant is also keen on providing a pleasant drinking experience, with Pappas’ wine director Robert Smith and bar manager Oliver Brooks curating a beverage menu with lighter wines and bright cocktails that pair well with the seafood-focused menu. “One of the best parts of growing up in a coastal town is sitting outside with a container of crab, a pack of saltines, drinking beer in a plastic cup,” Ryczek says. “Obviously, our presentation is more refined.” Those seeking to imbibe can take pleasure in the champagne and white wines from Europe and the U.S., but Smith insists that there will be something for red wine lovers, too — with light to medium reds such as New World Pinot Noir and Burgundy. Cocktails will include aperitivo spirits and Brooks’s riff on a Garibaldi spritz that uses cappelletti, clarified carbonated orange juice, curacao, and vermouth. Sourcing locally will be a huge mission of the restaurant, with the Pappas company using their own boats to locally catch featured fish, including snapper, Grouper, and tilefish. Ryczek, who worked for years with the California Caviar Company, is also taking Little’s caviar service very seriously and will be using the six California white sturgeon he’s harvested since October to provide the caviar for the restaurant.
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Little Pappas Seafood House will reopen as Little's Oyster Bar - Houston Chronicle
Little Pappas Seafood House will reopen as Little's Oyster Bar.
Posted: Thu, 05 Jan 2023 08:00:00 GMT [source]
Three styles of caviar will be served by the ounce, including a house caviar, Kaluga, and Osetra. Pappas Seafood House has been serving generous portions of delicious Gulf Coast seafood since 1981. Descending from a long line of Greek fishermen, owners Chris and Harris Pappas pull from these deep roots to provide their Guests the highest quality seafood available. To do that, we ship in the freshest catch daily and pride ourselves in only serving the best.
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Pappas’ in-house design team has renovated the space, creating a sleek and modern decor with gold accents and contrasting colors that welcome 80 people indoors and 50 on its patio. Those seeking to revel in some nostalgia can take in the subtle nods to the original Little Pappas Seafood House location, which opened in 1987. The repainted vintage sign hangs on the outside, while indoors prints of chef Zycek’s sketches of his dishes are framed on the entrance walls, guiding guests to the oyster bar, past the banquettes, tables, and millwork that stay true to the Pappas’ style. Chef Jason Ryczek, a California native, is leading the charge, with a menu created with an emphasis on catches from the Gulf and other thoughtfully sourced seafood.
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