Chef Craig Deihl: Special Fish Specialist

If you are interested in trying local fish less commonly found on menus around town, may we suggest Cypress. The founding chef there, Craig Deihl is known for elegantly balanced daily specials of species his customers may not have tried. And, he’s not afraid of the obstacles—he doesn’t balk at the labor it takes to gut a 1 1/2 pound vermilion or a small [...]

Seared Perfection

To sear a filet of fish you need a well-seasoned, heavy duty, French steel pan. (See “Chef’s Secret”.) Searing or browning, also know as the Maillard reaction, caramelizes the natural sugars and proteins on the surface of the fish (or meat) and gives it more profound flavor. You also need a good exhaust fan or some open windows in the kitchen as high heat cooking can produce a lot of smoke.

Seared Peppered Tuna with Onion Confit & Roasted Tomato, Black Olive Tapenade

The menu at Hank’s is partially modeled after the beloved Charleston restaurant Henry’s which closed its doors in 1960s. On one half of the menu are classic old school dishes like fried seafood and curried shrimp. On the other are exceptional more modern dishes created by Le Bernardin trained chef Frank McMahon. Below is one [...]