Fish & The Knife Opens Today
Photo by Mai Pham Sushi chef David Kim (far right) leads a team of sushi chefs.
The almost austere, minimalist Fish & The Knife sign on the Westheimer-facing part of the building may be prominent, but it doesn't properly hint at the beauty that awaits inside. And if anything can be said about the Fish & The Knife, which has been under construction since 2010, it is that it is unequivocally beautiful.
In fact, the 13,000-square-foot space is stunning -- from the almost zen-like entryway that reminded me of a chic entrance to a secret club, to the tall rectangular fish tank at the entry, to the cabana-like booths in the lounge, to cascades of tubular light fixtures hanging above the bar area, to the gorgeous open dining room that wraps around the glowing two-sided, exhibition-style sushi bar.
Photo by Mai Pham This bar is definitely going to become a hotspot!
It's obvious that no expense was spared in the construction of the Fish & The Knife, whose owners commissioned New York-based architect and designer Tony Chi to create the space. Chi's firm has designed restaurants for prominent chefs such as Wolfgang Puck, Alain Ducasse and Michael Mina, as well as for hotels including Ritz-Carlton, Park Hyatt, Intercontinental and Mandarin Oriental.
I attended the unveiling of the Fish & the Knife this past Sunday, when the restaurant hosted a friends and family event. Headed by veteran sushi chef David Kim, who has years of experience in the sushi world (most notably at Soma), two teams of orange-clad sushi chefs created plate upon plate of sushi and sashimi tastings for guests, followed by a seven-course hot tasting by executive chef Bob Iacovone.
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