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First Look: Lovers Seafood and Market

Thursday, March 2, 2017 at 10:49 a.m.

Beth Rankin On the screen behind the raw bar, you'll eventually be able to watch one-minute demos from chefs Kent Rathbun and Aaron Staudenmaier, who will film short videos explaining how to cook different cuts of fish. 1/10

Beth Rankin Lovers' space, designed by Greg O'Neal of Philosophy Design, is understated beach-chic with ship lap walls, hemp ropes and herringbone millwork, plus an aquamarine bar and a boardwalk-inspired patio that can seat an additional 40 diners. 2/10

Beth Rankin Lovers opened in the space formerly occupied by Rex's Seafood. 3/10

Beth Rankin Ty'S Warm Terra Cotta Pot Bread with black pepper-herb butter, $5. 5/10

Beth Rankin Dill pickle popcorn, made with fresh dill, clarified butter and dehydrated, powdered dill pickles. 6/10

Beth Rankin The tuna poke bowl ($15; full serving not pictured) gets a delightful crunch from dried wasabi peas. 7/10

Beth Rankin Charred broccoli in cajun ranch. 8/10

Beth Rankin Executive Chef Aaron Staudenmaier hails from Minnesota, so don't be surprised to see cuts like Great Lakes walleye, an underrated fresh water fish you don't see much of on Texas menus. 9/10

Beth Rankin The Elvis is a beautiful reminder that peanut butter and banana will always pair well together. 10/10

First Look: Lovers Seafood and Market

Take a peek inside Lovers Seafood and Market, a new Lovers Lane restaurant and fish market from Tracy Rathbun and Lynae Fearing, whose Asian fusion spot Shinsei is just around the corner. Read more about the new restaurant here.

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