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Chef Kevin Bryant, formerly of the Capitol at St. Germain, will be executive chef at 11:11.: Photo: Nick de la Torre
Kevin Bryant is getting ready to swim with the fishes. In a good way.
The chef who opened the Capitol at St. Germain (and recently departed L’Olivier after a brief stint) is working on opening a new restaurant at 607 W. Gray in the former Bibas Diner spot.
The new restaurant, which is under construction and expected to open in March, will be called 11:11. Or Eleven 11. Either way, you can call it Eleven Eleven. The name, according to Bryant who will act as executive chef, is “a lucky number for them.”
In this case, the luck may come from Bryant’s seafood-centric menu which he describes as “Southern coastal.” There will be an oyster bar, a raw bar program (sourcing East Coast bivalves), sashimi, lobsters, and a ceviche of the day. The restaurant will use Gulf seafood where appropriate, but source from all over.
“We’re excited,” said Bryant, whose resume includes Tony’s Oceanaire and Landry’s restaurants). “There’s a lot of opportunities to be creative with the menu – with concepts and ideas.”
The building currently is being renovated and will include seating on the main floor and bar area for 120 with a patio that can accommodate about 100 additional guests; upstairs will be private dining for 80-90 including a private terrace. There also will be a chef’s table accommodating up to 12.
Expect a casual fine dining restaurant, Bryant said. “The management team is all from fine dining.”
Good luck, 11:11.
From what I can see of the restoration of the building, it's going to be one heck of a fine place.
Really looking forward to seeing what they come up with and hoping for their success.
What, he's offering "East Coast bivalves?" (Those are oysters for those of you who went to public school.)
What exactly is wrong with the oysters from Sabine Pass or Calcasieu Parish, La.? Much tastier in my opinion. East Coast oysters lack the saltiness found in Gulf oysters.
Who said anything was wrong with them? Since you can get Gulf oysters in about 500 places in Houston; what's wrong with a little variety?
Nothing is wrong with variety. But TM as a good point. They bill it as "Southern Coastal" then say they will feature oysters from the northeast. I guess they are talking about the southern coast of Maine instead of the Gulf coast. There is a lot of variety in our Gulf coast oysters. I would like to see a casual fine dining, emphasis on casual, seafood place in that location featuring good Gulf coast seafood with a variety including some northeastern choices. Especially lobster.
Jon M, the problem is shipping. Crustaceans and shellfish - not to mention fish themselves - lose a bit of their freshness and natural taste when shipped by rail or air from a minimum 500 miles away.
East Coast varieties are delicious - on the east coast, that is. You'd have the same problem flying in Alaskan wild salmon or other Pacific varieties. Salmon is delcious, but less so if it's had to make a trans-Pacific-coast flight to reach you.
This is why native fish and shellfish are much tastier. They are caught and harvested locally and the freshness quality is not overlooked. That's also why native fish - Palacios redfish or Sabine catfish, for example - tend to do better on local palates.
The lesson - support your local fish.
I had some fat,salty raw oysters day-before-before yesterday for lunch. They were so delicious and for dinner that night I had some fried on a po-boy bun dressed with mayo-mustard, lettuce and tomato. They come from a small place in Louisiana, called Bayou DuLarge. The company? Wilson's Oysterhouse.
It just does not get better than that. No east-coast oyster can compare to what I ate on Tuesday. They were the kind that pictures are made of. Wonderful. I could eat like that every day.
Enjoy your day.
Oh, Docmo - I think I love you! That's how you eat oysters...
This is what We love about our gulf coast cultures, cuisines, and most importantly the passion of our people.
Let's not judge a team or menu by the first article please. Having been born and raised within 15 miles of the briny smokey love shack that is gilhooley's...
Let me be very clear on the fact that our team will pay homage to gulf oysters in all there glory. smoked on the half shell, happy hour slurping specials, and plenty of fresh shucked fried and broiled presentations will be a large part of our oyster program.
I would put our Texas appellation oysters against any in the world ladies and gentleman.
If you prefer a delicate beau soleil, or a home grown meaty Sabine pass oyster..
11:11 will be glad to help. As for local we would gladly supply the restaurant with reds, flounder, and specs exclusively that we caught ourselves if we were allowed..;)
If anyone would like to reach out to our team with questions please feel free to contact us at
info@r11-11.com, or follow us on twitter @team11eleven..
Cheers
Thanks, Team 11-11. I'm looking forward to trying out your place when it opens.
PS - Will you offer charcoaled oysters a la Drago's in NOLA? ;-)