Golfstrommen
Photo by Duc Hoang
A collaboration between Norwegian chef Christopher Haatuft and Texas chef Paul Qui, Golfstrommen applies the focus on sustainability that Haatuft champions at his fine dining restaurant Lysverket to a Gulf Coast context. Meals at Golfstrommen start with dishes from a first rate raw program that covers a range of oysters, clams, caviar, crab claws, and sashimi made with sustainability-sourced fish like Atlantic bluefin tuna and Ora King salmon. At lunch, look for a range of “snitters,” Norwegian-style toasts topped with a range of different proteins.
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