The Best French Fries Cookbook by Martha Stone

With its diverse textures and colors, it was also one of the most visually appealing dishes of our meal. However, it would have benefited from a touch of heat or heavier seasoning. One example, the Crawfish Dip and Chips was rich, cheesy, and - once combined with the crispy tortilla chips - full of texture. Overall, the dishes we tried featured gentle seasonings that were often balanced, but on occasion could have been kicked up a notch. The main flaw with this dish was the presentation the large plate made the serving size look significantly smaller than it was. They were meaty, but compact enough to keep the fried oysters from becoming soggy. The heat of the hot sauce was tempered by butter and the blue cheese cream spread on the housemade tortilla chips.

The fried Oyster Nachos appetizer was one of the favorites of the visit. Houston Food Finder was invited to try some of the dishes and drinks. S o Houstonians should find Low Tide’s offerings comforting and familiar. Jarrett drew inspiration from the Lowcountry cuisine of South Carolina, where she grew up, and from living on the Gulf Coast. It closed during the pandemic, but now Jarrett has reopened it as a brick-and-mortar at 2030 Bingle. Alli Jarrett, who owns Harold’s in the Heights, debuted Low Tide Kitchen & Bar at Finn Hall in downtown Houston. An eatery specializing in seafood has put down roots in Spring Branch.

The Best French Fries Cookbook by Martha Stone