Pinch Seafood and Bar opened in late January, but only of recent have they been able to offer the “bar” portion of their name – TABC has approved their license and Pinch Seafood and Bar is now a fully operating bar and restaurant.
General Manager Julian Nguyen said their concept is focused on producing high quality seafood in a laidback, casual setting with a Southern influence. The executive chef built out the menu and he’s from Biloxi, Mississippi – Nguyen says, “he’s a real Southern boy.” One of Pinch Seafood and Bar’s proprietors is also from Beyluxe; another from New Orleans.
“We kind of wanted to do Southern takes with Houston ingredients and Houston flare,” Nguyen said. “So you’ll see Asian influence, Mexican influence on our menu – it’s really just a big melting pot, which is representative of Houston and how multi-cultural it is. You’ll see Texas culture reflected on our menus, too. You can’t really say ‘Southern’ anymore without taking into account all the different influences in the modern day South. If you consider Houston ‘Southern’ then you’d have to include all the cultural diversity of the city, and the Texas culture as a whole.”
The Pinch Sliders are a great example from the menu of the many influences that make up Pinch’s Southern flare. The sliders are not your traditional slider – incorporating a Vietnamese-style bao as the bun (pork and egg deep fried), USDA angus beef, bacon, pickled cucumber, mayo, and a creole mustard.
The menu incorporates gulf seafood, something Nguyen said is of high importance for their menu.
“We have a relationship with a small vendor,” he said. “He comes by every day with fresh oysters, shrimp, and other fresh caught gulf seafood. We have crawfish on the menu only seasonally. The crawfish has to be from Louisiana. We don’t want to use anything frozen or shipped from China.”
New to the menu, Pinch Seafood and Bar is now operating as a full bar. The restaurant got caught in Super Bowl limbo, with several bars and restaurants opening at the beginning of the year, trying to open in time for the big game. Pinch’s general manager said they anticipated on having their liquor license after a month of their opening, but that month actually turned out to be six.
Much awaited, Pinch Seafood and Bar is ready to shake up some drinks.
The cocktail menu stays true to their Southern charm and also pays homage to Houston through drink names. Find Southern classics like their Mint Julep, which they call the Pinch Julep. Try an old fashioned or mojito. Go Houston with The Marvin Zindler, a jalapeno margarita that uses a tequila out of Stafford, or the Hakeem Dreamsicle, which pays homage to Hakeem Olajuwon – it tastes like an orange dreamsicle. Majority of their craft cocktails use either Houston based brands of liquor, or Texas.
The drink that Ngyuen is most excited about: The Bromosa. This drink is served in a one liter mug, dosing an entire bottle of champagne and blood orange juice – limit one per customer.
The restaurant will soon be adding their Sunday brunch menu with the kickoff for football season and Nguyen said this will be the perfect Sunday football brunch pair.
The restaurant and bar said the 290 construction is going to be an uphill battle, but they are ready and appreciative of the neighborhood support thus far. To show their appreciation, Pinch has sponsored the Oak Forest Home Owner’s Association and hosts a spirit night every first Monday of the month for the neighborhood association.
“Every first Monday of the month, we are donating a percentage of sales from customers who come in and mention the spirit night,” Nguyen said. “The money goes towards the neighborhood patrol, and then the next month it goes to the school system – it flip flops every other month.”
Pinch Seafood is located at 10510 Northwest Fwy. 77092. Find them online at www.pinchseafoodrestaurant.com.