I live above a Clark’s grocery store in Aspen, Colorado.
On a recent 12-hour stint in Austin, Texas, I visited a new restaurant called Clark’s.
Clark’s Oyster Bar took over the Portabla spot on far West 6th and has been a smashing success since day one. The nabe needed a new hangout, and the uber-nautical, tiffany-blue and canary-yellow spot fit the bill—the staff even wears polos, boat shoes, and stripes! Like its sister restaurant Perla’s (same chef + owners), Clark’s focuses on raw seafood and superb drinks.
Their bread and butter is … well, let’s just say it’s good enough to be their bread and butter.
But it’s not. Oysters are. Wait, are those oyster shooters?
Why yes, they are. Booze and oysters in one shot.
Here are the other kinds of oysters. They offer 12 varieties from the east and west coasts, but none from the Gulf.
This is the other kind of booze. An absolutely delicious concoction of homemade ginger beer, blackberry juice, and gin. They change flavors of ginger beer drinks every day.
Back to the raw food. Sashimi salad. Fresh and delish.
Chopped salad with giant cubes of pork belly (bacon). Yep. It’s as tasty as it looks.
While my Clark’s grocery store in Aspen serves a fantastic Cherry Goat Cheese Kale salad and a passable sushi handroll, it’s no match for the fabulously preppy, expertly executed Clark’s restaurant in Austin. I can’t wait to go back.