The new Fins & Feathers restaurant at Gatlin BBQ opened on July 15 in Independence Heights

For nearly two years, Greg Gatlin had been planning a second restaurant which he saw as different from the popular Gatlin’s, but totally impressed. On Friday, he and his crew will see if the dining crowd takes them to the new restaurant with the same fervor as the Temple of Smoked Meat.

You probably don’t have to worry about the success of his new venture: Gatlin’s Fins and Feathersopens July 15 at 302 W. Crosstimbers comes with a menu of classic Gulf Coast and Southern food routes near and dear to the hungry heart of Houston.

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Described as an ode to beloved Gulf Coast cuisine, the restaurant is just a generous and delightful array of all-Texas stars: oysters, fried chicken, camchana, okra, popboys, fried catfish, and enchiladas.

“When we looked at what we want the menu to be, we thought about what Gulf Coast means and rest,” he said. “It’s my house, it’s fresh; I think it says Gatlin’s word.”

In fact, some of the dishes have been embraced as specials at Gatlin’s at 3510 Ella, and it already has its fans’ seal of approval. But there’s a lot more to Fins & Feathers. Diners can start their food with freshly shelled oysters or char-grilled oysters simmered in garlic herb butter and Parmesan. Or maybe prawns and lobster, grilled New Orleans-inspired shrimp, or the “jumbo three” that combines chicken, shrimp, lobster, smoked sausage, and okra in a dark roux. There’s also sweet and spicy chicken whites miso glaze and a quarter of a duck thigh slowly roasted in traditional red mole sauce served with warm tortillas. Or maybe you fancy a plate of buttermilk biscuits served with seasonal jams?

Let’s talk about chicken. The signature fried chicken (soaked in brine for 24 hours) is served as a half yardbird and served, as with all appetizers, with a side dish that includes red beans and rice, cream corn, collard greens, macaroni and cheese, and potato salad or french fries. Cut into slices. Other Karker options: Crispy chicken pieces. Crispy chicken sandwich dipped in spicy veet cajun sauce; A smoked chicken salad sandwich and Charcuterie-like plate filled with Szechuan-marinated chicken nuggets, fried chicken gizzards, crispy chicken feet glazed with chile, smoked chicken livers, and barberry-marinated quail.

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The menu is rounded off from the turkey club sandwich. crunchy fried fish sandwich po’boys (fried catfish, shrimp, or clams with lettuce, tomato, pickles, and Creole mayonnaise); Black Catfish, Grilled Chicken, Smoked Chicken Enchiladas with Green Sauce; And a grilled whole fish dinner served with spicy sambal rice, coriander and lemon.

For dessert: pecan pie, apple pie, cheesecake, and dreamcycle cake. Wine, beer and champagne are also served.

This richness plays out in a repurposed former Mexican restaurant in Independence Heights that Gatlin and his family frequented in his youth. The 3,000-square-foot, 80-seat restaurant is just a short walk from Gatlin’s BBQ.

Gatlin got important help putting the fins and feathers together. He created the menu alongside Executive BBQ Chef Gatlin Michael Wallace and Head Chef at Fins & Feathers Darius King. It’s time to shine, too.

Fins and feathers Gatlin, 302 W. gatlinsfinsandfeathers.com. Open Tuesday through Saturday from 11 am to 9 pm. In September, Sunday brunch will be served from 10:30 a.m. to 3:30 p.m.

Greg Morago writes about food in the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at [email protected] Listen to it on the BBQ State of Mind podcast to learn about the barbecue culture in Houston and Texas.

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