Clark’s v Clark’s

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.

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But it’s not. Oysters are. Wait, are those oyster shooters?

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Why yes, they are. Booze and oysters in one shot.

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Here are the other kinds of oysters. They offer 12 varieties from the east and west coasts, but none from the Gulf.

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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.

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Back to the raw food. Sashimi salad. Fresh and delish.

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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.

2 comments for “Clark’s v Clark’s

  1. Mr. Anonymous
    November 14, 2012 at 3:18 pm

    Passable?! Understated!

    • Lyssa
      November 14, 2012 at 3:23 pm

      Delicious, then. But comparatively …

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