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SaltAir Seafood Kitchen
SaltAir's U-shaped bar sets the tone for the restaurant's dining experience.  Photo by Eric Sandler
SaltAir Seafood Kitchen
Salt and pepper calamari with nuoc cham ($10). Photo by Eric Sandler
Brandi Key, Grant Cooper, Charles Clark at SaltAir
Brandi Key, from left, Grant Cooper and Charles Clark. Photo by Shelby Hodge
SaltAir Seafood Kitchen
Hamachi crudo with onion, Asian pear and shaved foie gras ($16). Photo by Eric Sandler
SaltAir Seafood Kitchen
The sun room offers a view onto Kirby.  Photo by Eric Sandler
SaltAir Seafood Kitchen
Italian white anchovy on crisy jasmine rice ($9). Photo by Eric Sandler
SaltAir Seafood Kitchen
Clam fries with sauce gribiche ($10). Photo by Eric Sandler
SaltAir Seafood Kitchen Brandi Key Grant Cooper
Grant Cooper and Brandi Key spent two years developing SaltAir with partner Charles Clark.  Photo by Eric Sandler
SaltAir Seafood Kitchen
Chilled corn soup with crab and pumpernickel ($9). Photo by Eric Sandler
SaltAir Seafood Kitchen
Redfish 1/2 shell with salsa verde (mkt. price). Photo by Eric Sandler
SaltAir Seafood Kitchen
Dreamsicle with orange sherbet ($8). Photo by Eric Sandler