Peska Cocina Latina
New chef emphasizes Mexican flavors; new bar entices, too
THE CONCEPT
A reboot of the former Peska Seafood Culture in the Galleria area, with a new chef, Chris Loftis, and a menu that now highlights Mexican flavors while keeping a strong focus on seafood and meat.
THE SPACE
The retail marketplace at the entrance is gone, and the one-sided bar is now expanded to a more welcoming bar open on all sides.
THE FOOD
Loftis’ menu includes appetizers such as smoked whitefish guacamole; Gulf fried oysters with Valentina aioli, bacon and pepperoncini; smoked short rib empanadas; yellowfin tuna tostada; octopus a la plancha; and queso fundido. A few entree options: seared snapper with fried artichokes; ancho chile blackened redfish with lobster cream; pecan-crusted grouper with jumbo lump crab and lemon butter; coriander crusted tuna with curry corn; and grilled hanger steak with Mexican gnocchi, queso fresco and cilantro salad.
THE DRINKS
Think cocktails with a Mexican spin, such as the mezcal margarita or the tequila Old Fashioned. ONE MORE THING
Happy hour 2 to 6:30 p.m. Mondays through Saturdays means oysters on the half shell for $1.50 each; small plates priced at $6; half-price wine by the glass; and $7 cocktails.
THE DETAILS
1700 Post Oak, 713-9619229; peska.us