SaltAir Seafood Kitchen
The fifth restaurant from Clark/Cooper Concepts (Ibiza, Brasserie 19, Coppa Osteria, Punk's Simple Southern Food) has elevated the quality of the dining options on Kirby. While the boldface names have gravitated to the space for its air of "relaxed elegance," those who consider food their first priority will find a lot to like here too. Chef Brandi Key has delivered her most ambitious menu to date, with a mix of cold seafood options that can be shared, center of plate items that can be savored, and innovative vegetables dishes that could be a meal on their own. Hamachi crudo and fried calamari are standouts.