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A First Look at the New Silo Terrace Oyster Bar


Silo Fried Oysters with Braised Pork Belly

Silo Fried Oysters with Braised Pork Belly

Give in to your seafood cravings by dropping by the new Silo Terrace Oyster Bar near the Dominion on I-10. Whether you love your seafood on the half-shell or fresh out of the fryer, you’ll likely find something to please you.

Silo's Flounder Special

Silo’s Flounder Special

A pair of oyster-loving friends and I met up there recently for lunch and had a hard time narrowing our appetizer choices to just three selections from the lengthy menu of bivalves, largely from the Northeast.

We started with a trio of oysters from Prince Edward Island, New Brunswick and Maine. Each had its own delicious personality, even if the flavors did not always match the menu’s description. For example, we read that the liquor of our La St. Simon oysters were more sweet than salty, but the ones we were served were so briny that we felt instantly transported to a wind-swept seascape. That’s a good thing, by the way, as is trusting your own taste buds to come up with your own descriptors. You do it with wine and beer, right?

The Terrace

The Terrace

One friend couldn’t get enough bivalves in her diet that day, so, for her main course, she went for Silo’s signature fried oysters, which were served up with generous slabs of braised pork belly. It may have only been listed as a small plate, but it was large enough to please her while offering a few tastes to share.

The serving of fish and chips was enormous, with two large slabs of fish fried to a deep brown. There was plenty of tartar sauce, which taste better on the fries, in my opinion, than on the fish. Blame it on the European habit of dipping fries in mayonnaise, which I also love.

Silo's Fish and Chips

Silo’s Fish and Chips

I opted for the daily special, which was pan-fried flounder over coconut milk rice. A dollop of avocado relish (aka guacamole to most of us) and a few strands of fresh chervil crowned the dish in elegance. It was real eye candy, and it tasted as good as it looked.

The indoor dining area is more intimate than Silo 1604’s, yet there was a healthy vibe of contentment energizing the scene. The new location also offers an elevated patio with its own oyster bar and plenty of tables for fair weather days. I can hardly wait for spring – or even a warm afternoon — and a chance to dive into a dozen or two oysters on that patio.

Silo Terrace Oyster Bar
22211 I-10 W.
(210) 698-2002Lunch: 11 a.m. – 3 p.m. Monday-Saturday
Dinner: 5 – 10 p.m. Monday-Thursday, 5 – 11 p.m. Friday-Saturday

The inside dining room at Silo Terrace Oyster Bar

The inside dining room at Silo Terrace Oyster Bar

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Ask a Foodie: Where’s the Orange Roughy?


An easy recipe for whitefish is to sauté it in butter with dill and capers.

Q. Why don’t I see orange roughy in the supermarket anymore? — J.C.

A. Orange roughy, which got its name from its orange color and rough scales, was once the go-to fish for people who don’t like fish. It doesn’t have a fishy taste, the bones are usually missing, there’s no skin to deal with, and it can be cooked in minutes. Plus, it is both light and refreshing.

So, we’ve just about fished it out of existence. At least that’s what the seafood monger at my local H-E-B told me when I put your question to her.

One of the reasons is that the fish is slow to mature, according to Mar-Eco, an ecological group that focuses on the environment of the northern Mid-Atlantic. That means the supply won’t replenish itself quickly.

For people who want orange roughy, there are numerous substitutes.

Tilapia is a favorite with many for many of the reasons listed above, but it is usually farmed raised and that means it is not appealing to a growing number of people. (For one perspective on the issue of farm-raised fish, click here.)

In the seafood case, I found a wild-caught whitefish, Cape Capensis, which comes from the coast off Southwestern Africa. The frozen seafood section had barramundi, which was the seafood saleswoman’s other suggestion.

I sautéed the Cape Capensis in some butter with salt, pepper, dill and a few capers on top. It cooked in minutes and was delicious. The one drawback for some is that the fillets broke apart as they cooked, so it wasn’t picture perfect, though it tasted great.

If you need further guidance, get to know the people behind the seafood counter where you shop. They can be a big help.

Click here for a recipe for Cape Capensis baked with herbs. The cereal coating will help keep the fillets together.

If you have a question for Ask a Foodie, email walker@savorsa.com or griffin@savorsa.com.

 

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