The fryers are heating up for an August 3 opening of Fish & Fizz, the fish and chips restaurant in Richardson from husband-and-wife Nick and Kelli Barclay.
This is a return to Dallas for couple returned who previously had a restaurant in Uptown Dallas called Barclays and WorldService UK, a British food shop on Lower Greenville.
F&F has fish and chips fans enthused because Nick is English and has the know-how to do them right. They'll use cod in a batter that is light with a golden brown crunch. The chips will be a little fatter than what we usually find in town.
"We'll do it as authentically as possible, with all the traditional sides like curry sauce and pickled eggs and proper malt vinegar with Cornish sea salt," Nick says.
In addition to fish and chips, the menu has a number of British specialties including bubble & squeak, consisting of cod fritters with tomato-basil chutney; and Cornish pasty in two versions: traditional filled with meat and vegetables, and a veggie pasty with cheese, onion, and potato.
Other starters include "prawn" cocktail, fish cakes, cured salmon, chicken liver parfait with toasts, and a pickled vegetable salad.
Entrees include a crispy "fish finger" sandwich; bangers and mash with tempura onions; battered sausages with fries; and tempura halloumi, with pickled vegetables and spicy yogurt.
Sides are also quite British including mushy peas, smashed minted peas, baked beans, bread & butter (for $2), chips, and a side of gravy also for $2.
Prices are cheap, topping out at $14 for the fish and chips with everything else running from $9 to $12.
Sweets include a mini Victoria sponge cake with vanilla ice cream; bread and butter pudding; and Cornish cream tea ice cream, one scoop for $3, two for $6, or three for $8. Finish with a pot of cornish tea featuring Smugglers brew from Cornwall.
As for the "fizz" part, their lineup of sparklers includesa brut and a Rose from Camel Valley, from Cornwall, England, which they describe as "the only English vineyard with a Royal warrant, served in first class on British Airways."
There's a Belstar prosecco and a Scarpetta Brut Rose, both from Italy, and two bubblies from France: Louis Perdrier from Languedoc, and a grand brut from Laherte Freres in Champagne.
There are also whites, reds, roses, and classic English and Irish beers such as Guinness, Bass Ale, Boddingtons, and Newcastle Brown Ale, plus a collection of ciders.
They're proudly using local suppliers such as Deep Cuts Butchers, Proper British Baking Company, Sweet Firefly ice cream, Oak Cliff Beverage, and Four Bullets Brewery based in Richardson.
F&F is at 400 North Coit Rd. in a space that was previously home to Pelican House and Alligator Cove. It'll be a hybrid of fine dining and fast casual in format.
Despite a post announcing the opening on the restaurant's Facebook page, Barclay says he's hoping for a "quiet" opening weekend; maybe give them a week to shake it out.