1/25/2024 0 Comments Cactus music store![]() Both the more than 20 by-the-glass selections and an extensive bottle list focus on seafood-friendly whites, lighter reds, and sparkling wines - especially champagne. Robert Smith, Pappas Restaurants fine spirits and expanding concepts wine director has curated the Little's wine list with selections that pair well with its food. Do you want your own plate? Shared plates? Do you want to try as many things as possible? Did you come in here already knowing I want this kind of dish and this kind of dish?” “Do you want one course, two courses, ten courses? We can do it. That’s what I’m trying to present the guests with,” Ryczek says. “What it comes down to is, it’s up to you. Ultimately, diners have the choice to sample broadly by sharing multiple dishes or going down a more traditional appetizers and entrees route. ![]() The focus is on seasonality and serving the best ingredients that Pappas’ massive buying power allows it to source. Ultimately, it’s a more compact menu than diners would typically find at a Pappas restaurant. Some of the fish comes from Pappas's boats, while others is sourced from sustainable fisheries around the world. Each piece of fish comes in a hearty 10-12 ounce portion that’s designed to be split (or not). Entrees will be served steakhouse-style, i.e., as stand alone proteins - options include grouper, red fish, salmon, and “chicken fried snapper” - with a la carte sides such as charred carrots, grits, and french fries. Hot appetizers feature lobster gnocchi, baked oysters, and an Israeli-inspired grilled octopus dish with zhug and smashed potatoes. Cold plates include big eye tuna crudo with watermelon and a Caesar salad riff with burrata and boquerones. Ryczek’s passion for caviar is reflected in the menu’s three varieties of sturgeon caviar - house, Kaluga, and Osetra - including six sturgeon the chef personally harvested at the California Caviar Company.įrom there, diners will move on to cold appetizers and hot appetizers. Meals at Little’s will start with selections from the raw bar, which include both Gulf Coast and East Coast oysters along with crab Louie, shrimp cocktail, and lobster. “Where I say, ‘that sounds great, but don’t you think that belongs at Pappadeaux? Or maybe we should run that at the steakhouse.’ Then we talk about it until it gets to that next plane where it is different.” “It became a collaboration where my outside input was to be there to question something that’s always been Pappas,” he says. That meant bigger portions than he’s used to serving - “if someone has eight to 10 ounces of protein, it’s through the course of 10 different dishes on a tasting menu,” he says with a laugh about his typical approach - but also required the Pappas team to reconsider some of its practices. ![]() When it came to developing the menu, Ryczek worked with Pappas’ corporate R&D team to adapt his style to meet Houstonians’ expectations. “We try to get close at a lot of the restaurants I’ve been in in California to have that power behind us as chefs.” “What really sold me is the level of perfection in everything they do from top to bottom in all of their restaurants,” he says.
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