One of the original concepts at downtown’s Finn Hall food hall is being resurrected as a new standalone restaurant in Spring Branch.
Restaurateur Alli Jarrett will open Low Tide Kitchen & Bar on Aug. 22 at 2030 Bingle with a menu of seafood dishes, chicken, and burgers in a new space with seating for 100 diners.
Monday’s opening of Low Tide represents a rebirth for the restaurant that was among the initial vendors when Finn Hall had its debut in December 2018 downtown. Originally bill as a fresh seafood and raw bar concept, Low Tide was among several restaurant concepts to shutter at the food hall that went through its own growing pains compounded by the pandemic’s ugly toll on the Houston restaurant scene.
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But Jarrett, the owner of Harold’s Restaurant & Tap Room in the Heights, had faith in the restaurant brand she named for the low tide country of her native South Carolina. The restaurateur, recently recognized as the 2022 Outstanding Restaurateur of the Year by the Texas Restaurant Association, found a way to resurrect Low Tide in a neighborhood she feels is a good fit for an affordable seafood and southern fare restaurant.
“I’m very bullish on Spring Branch,” Jarrett said. “It’s a multicultural area. It’s the face of Houston. And we will be one of the few restaurants in the immediate area offering weekend brunch and weekday breakfast.”
Karen Warren/Staff photographer
Karen Warren/Staff photographer
Karen Warren/Staff photographer
Karen Warren/Staff photographer
Alli Jarrett, the owner of Harold’s in the Heights inside the dining room of her new concept restaurant Low Tide, a raw bar located at 2030-A Bingle Road on Wednesday, Aug. 10, 2022 in Houston.
When it opens, Low Tide will serve dinner daily followed in several weeks by expanded hours to include breakfast and lunch.
The menu includes an oyster bar with Gulf and East Coast oysters, oyster nachos, fried chicken and pancakes, shrimp and grits, scallops Benedict, and burgers (including a shrimp burger and a vegan butter bean burger). Burgers and sandwiches will also be offered in bowls with either quinoa or mixed green salad. There’s also a brunch menu and kid’s menu. The restaurant also offers a full bar with beer, wine, and specialty cocktails such as The Crabtrap (coconut rum, peach schnapps, pineapple and cranberry juices), The Causeway (gin, lemon, turbinado sugar, and berries), and The #34 (whiskey, yellow chartreuse, lemon, honey and simple syrup).
Designed with colors, fixtures and furnishings suggesting beachfront dining, the restaurant also has patio seating for 20 as well as two private porch rooms that can seat between 12 and 16.
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To open Low Tide Jarrett had the help of her former Harold’s chef Antoine Ware who conducted training; the restaurant’s operation manager is Devin Gonzales, food and beverage manager is Hector Sandoval, and Benito Torres will be heading kitchen operations.
“I grew up fishing, creeking, crabbing with my family and I’m always drawn to salt marsh air. I’m hopeful Low Tide will be known for providing fun seafood and simple southern American dishes like you would cook on a dock or on a screened in porch at the beach while sipping a cold beverage and sharing stories,” Jarrett said.
Low Tide Kitchen & Bar, 2030 Bingle, 713-360-6304; lowtidekitchenbar.com. Open Sunday through Thursday 4 to 9 pm, Friday and Saturday 4 to 10 pm Breakfast, lunch and weekend brunch coming.
Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Hear him on our BBQ State of Mind podcast to learn about Houston and Texas barbecue culture.
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