living
PESKA
SEAFOOD CULTURE
I
a “FOOD REVIEW” by Gilbert Landras
grew up on an island
where seafood was king. That
goes to my point that I am pretty
critical of seafood. It was a combination of being in an environment that had fresh seafood readily available in a melting pot of
cooking styles. So, when all the
initial fanfare and media about
Peska came around I had to try it.
you look into the kitchen. Above
that are chalkboards listing the
day’s fresh catch. Tables are set
in formal dinner setting. Servers
have smaller sections so they can
be more attentive. The outside
patio created another atmosphere
that may very well be the place to
spend time with friends in much
nicer Houston weather.
Walking in the door there is an
immediate trendy chic look. Everything polished everything positioned for the best display. The
showcase of seafood where you
can in fact pick your meal cooked
to your liking is a very good
centerpiece. You may have just
walked past your meal … quite
The menu items are a showcase of
international seafood culture as is
in the name. Though it is Mexican inspired it pays homage to
global styles. We had all four ceviches offered on the menu. My
favorite was the Yucateco ceviche
with shrimp though I felt that
there could have been a little more
16 iF Magazine | September 2016
literally. Spanish Sole, Tuna, Tiger Prawns, Red Snapper, Lobster
tails, King Crab, and more all on
ice ready to be picked out. Behind that is a glass wall that lets