Although it occasionally branches out with specialty menu items at Gatlin’s BBQ, pitmaster Greg Gatlin has long been associated with its juicy barbecue. Now, he’s diving deeper into Gulf cuisine and southern dining ways this week with the opening of his newest restaurant, Gatlin’s Fins & Feathers.
Gatlin’s Fins & Feathers, sister to Gatlin’s BBQ, officially opened Friday, July 15, at 302 West Crosstimbers Street, in honor of the barbecue king’s upbringing in the historic Independence District, where fish fries and post-church fried chicken were commonplace, Gatlin says.
Gatlin, Executive Chef at Gatlin Barbecue Michelle Wallace, and Fins & Feathers Kitchen Chef Darius King developed the menu, which, as the restaurant’s name suggests, serves chicken and fish, harnessing Southern flavors with a Houston flavor, which can be seen with appetizers alone.
Starters include fresh, char-grilled oysters topped with herb butter and Parmesan, sweet and spicy miso wings, shrimp and crab camphana, duck leg quarter slowly roasted in rogo mole, and buttermilk biscuits with jam for good measure.
The generous portions of fried chicken—accompanied by a selection of sides such as slow-cooked red beans with smoked sausage, white rice, baked macaroni and cheese, sliced French fries, cabbage with smoked turkey, and red potato salad—are an obvious standout, but other bird options abound.
There’s smoked chicken, crusty, stuffed with enchiladas, and in fried tenders. But the most interesting is the Clucker panel. This poultry-driven version of Charcuterie offers a sample of Sichuan-marinated chicken nuggets, fried giblets, chipotle-glazed chicken feet, smoked chicken livers, and barberry-marinated quail. H-town hot sandwich, made with the customer’s choice of fried fish or chicken, dipped in spicy veet cajun sauce and topped with slaw and pickles.
And as one does when incorporating Gulf Coast food routes, there is no shortage of seafood at Fins & Feathers. Options include fried shrimp dishes. Upscale presentation of McDonald’s Fillet or Fish; black catfish or cornmeal husk and fried; The catch of the day is grilled and served with spicy sambal rice, coriander and lemon. Okra Everything, made with dark roux, is loaded with shrimp, lobster, smoked sausage, and okra.
Kids can take part in the experience, too. The kids’ menu makes sure the little ones have options like chicken or catfish tenders, and donut slots for dessert. Adults can opt for the large dessert version, with Vince’s donut, or opt for other options, such as New York-style cheesecake or apple and walnut muffins.
The restaurant does indeed have great sentimental value for Gatlin, who not only grew up in the area but frequented the location of the restaurant, which formerly housed Herrera’s Mexicatessen – a restaurant where Gatlin and his family dined growing up. He wants to convey the same familiar and relaxed feeling to other Houstonians through Fins, he notes.
“I really wanted to [Fins & Feathers] Being just a place where people can really sit down and have a meal with friends and family. “We want to have the same consistency that we’ve always had to be a staple in Houston,” Gatlin said. eat houston before opening. “We want to be around for the long haul. It connects to who we are and what we believe in – our mission in our restaurant group is faith, family, and food, and we want to grow these things all equally.”
Fins & Feathers is open from 11 a.m. to 9 p.m. Tuesday through Saturday, and 10:30 a.m. to 3:30 p.m. on Sunday, and Fins & Feathers will officially serve breakfast and lunch on Sunday in September.