Long awaited Fish & The Knife is not just a sushi bar!
After three years of construction and much anticipation, Fish & The Knife Sushi bar and lounge opened earlier this year. One step into the dining room, and I was a captive audience. This Creole and Japanese inspired spot offers a lot of eye candy and brings something very different to the Westheimer/Voss area of Houston.
Longtime New Orleans Executive Chef Bob Iacovone and Executive Sushi Chef David Kim teamed up to offer Houstonians the experience of “the Big Easy” with Asian flare. Sounds intriguing right? We thought so too!
The 13,000 square foot space is stunning and includes a patio, bar, lounge, dining room and sushi bar, with upscale features at every turn. On weekends, a huge section of the space transforms into a nightclub. Date night, dinner and dancing all in one place.. yes, please!
For starters, Fish and The Knife serves up dozens of options of creative sushi rolls and sashimi.
The “Fire Roll” combines spicy salmon, stuffed jalapeño that is tempura battered and fried. The jalapeño is then mixed with cream cheese and tempura flakes, wrapped in seaweed and rice and topped with feathered crabstick and fire sauce. Despite its name, this roll is surprisingly not as hot as you might expect.
We also tried the “New Orleans” roll which includes spicy crawfish, avocado and tempura flakes wrapped with seaweed and rice and topped with snow crab, spicy tuna wasabi tobiko and eel sauce. Very tasty.
The popular “Flaming Volcano” roll lived up to its name – flames and all. This crabstick, tamago, shrimp, and eel is wrapped in rice and seaweed and then tempura battered and fried. The roll is then cut into six pieces and topped with snow crab or spicy tuna with a touch of spicy mayo and eel sauce. Then, it’s set on fire!.
Besides sushi rolls and sashimi, there is also a large selection of non-sushi menu options that a traditional restaurant might serve – only with the “Fish and The Knife” twist.
The chopped salad is a creative combo of mixed greens, blue cheese, pecans and sugar coated bacon called Praline bacon, all dressed in a light balsamic and olive oil vinaigrette. The Sweet Soy glazed beef short rib was laced with a delicious wasabi cream sauce.
One of our favorites was the Grilled Salmon with Shrimp and Brie Orzo. The shrimp was cooked to perfection and paired with creamy and buttery orzo.
The unique Creole/Asian flavor combos didn’t stop with the food. Standouts on the drink menu include Blueberry Mojito with fresh blueberries, lime and mint leaves and the Lycheetini – with vodka, lychee liqueur and lychee syrup shaken over ice.
Fish and The Knife has daily Happy Hour specials from 3pm – 6pm and on Friday nights a reverse Happy Hour that begins at 9pm.