Fire Up your Taste Buds at the Fish & The Knife
A media tasting was hosted by Lori Freese (FreeseMediaGroup) at the much anticipated Fish & The Knife Sushi Bar and Lounge on 7801 Westheimer Road, Houston, Texas 77063, the brain child of Tony Zheng. The famous Sake Café NOLA owner Zheng moved here from Hong Kong in 1991 to pursue other ambitions and the concept for Fish & The Knife came about by the attraction to expanding to the Houston area.
With two separate kitchens and influences from Japan, China and New Orleans French-Creole, the menu is delicious. We walked into the spacious exquisite restaurant which allows plenty of daylight yet a cozy romantic appeal with one of a kind, custom details. The stone work that occupies the entrance and the bar area was shipped in from Germany and Italy, four crafters had to hand crack each slab and install each crafted piece which took almost a year to accomplish.
An assortment of chef’s choice of sushi rolls was spread at the beautifully arranged media tasting table followed by the Flaming Volcano Roll. The Second Course was: Asian BBQ Ribs Sake Marinated Ribs with creole cole slaw. The sweet soy glazed beef short rib falling off the bones paired with mixed greens, wasabi cream sauce was a winner.
The Chicken and Andouille Pot Pie with puff pastry crust was a comfort food, on the side was chopped salad praline bacon, pecan, bleu cheese, apples, mixed greens in balsamic and olive oil vinaigrette. Guests were very anxiously waiting for the third course: Grilled Lamb T-Bone Ginger and Mint Glaze, Roasted Vegetables and Potato Hash. The Grilled Salmon with Shrimp and Brie Orzo Lemon Confit (which was quite unique). Then lastly we happily dived in for the Yaki Udon Stir Fry Noodles with Chicken and Shrimp. To cool off the heat chef prepared a summer favorite watermelon drink with a splash of Prosecco. According to an 8 year old the sushi is delightful and the ambiance is very welcoming and certainly something fun with family. “I would love to take my dad to the Fish & The Knife for a Fathers’ Day treat,” says Aryika.