Redfin Seafood Kitchen

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Despite being a few months old, Redfin Seafood Kitchen already has a piece of Texas history. 

The restaurant features 150-year-old extinct long-leaf red pine from La Grange, Texas, that co-owners Mike McCollum and Bill Rasch and chef Mario Rodriguez cut and finished for the walls and burned for the bar top.  

“There’s a lot of passion in this place, not only in the food and cooking, but in just building an atmosphere people want to come sit in and have a good time,” Rasch said. “We’ve heard all sorts of comments and most people like the story.” 

McCollum and Rasch, both Steiner Ranch residents, met through their daughters’ volleyball league. McCollum had a dream of opening an oyster bar, and Rasch, who previously worked at Pappas Seafood House, wanted to open a restaurant. 

“I didn’t want to just open a straight-up oyster bar in Austin,” Rasch said. “I figured people wanted more than just fried food. It’s a more health conscious community.”

It was also through girls’ volleyball they met chef Mario Rodriguez, who has 20 years of experience, including working at the W Austin Hotel. 

Rodriguez, who had left the W to open his own restaurant, helped craft the menu and asked to join the team as chef. He created entrees such as the Fruitti di Mare—filet of fish, blackened scallops, grilled shrimp and sautéed mussels in a spicy tomato broth ($23). 

Redfin opened May 29 in the Trails at 620. The menu also includes steaks, burgers, chicken and gluten-free options. The shellfish and raw bar offers a wide selection of oysters from the Gulf and the northeast. McCollum and Rasch said they aim to educate customers on the varieties of oysters.  

Every Thursday, Rodriguez creates weekly specials, such as the Pepita Crusted Mahi-Mahi ($22) served with roasted poblano-tomatillo salsa and Mexican street corn. 

“Everybody loved it and said ‘Please put it on the menu,’ so that’s what we did,” McCollum said. “We try to keep [the menu]fresh and put some new items out there.” 

RedFin Seafood Kitchen offers gift cards and can host parties and events. Happy hour is Mon.-Fri. from 3-7 p.m., and brunch is Sat.-Sun. from 11:30 a.m.-2 p.m. Weather permitting, live music is every Thursday from 6:30-9 p.m.

“Good food, good drinks, people having a good time: that’s really what it’s all about,” McCollum said.  


8300 N. RR 620, Bldg. L, Ste. 800
512-428-5885
www.redfinseafoodkitchen.com
Hours: Sun.-Thu. 11:30 a.m.-9 p.m.,
Fri.-Sat. 11:30 a.m.-10 p.m.

Redfin Seafood Kitchen

From left: Co-owner Mike McCollum, chef Mario Rodriguez and co-owner Bill Rasch (via Amy Denney/Community Impact Newspaper)

Redfin Seafood Kitchen

The signature Blackened Redfish ($20) is coated with Redfin Dust, the housemade seasoning. (via Amy Denney/Community Impact Newspaper)

Redfin Seafood Kitchen

A popular appetizer is the crab hushpuppies served with a spicy remoulade sauce ($8). (via Amy Denney/Community Impact Newspaper)

Redfin Seafood Kitchen

A six-ounce grilled filet of beef ($27) may be topped with shrimp for an extra $5. (via Amy Denney/Community Impact Newspaper)

Redfin Seafood Kitchen

Oysters are served on the half shell with a half or full dozen (market price). (via Amy Denney/Community Impact Newspaper)

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Amy Denney
Amy has been reporting in community journalism since 2007. She worked in the Chicago suburbs for three years before migrating south and joined Community Impact Newspaper in September 2010. Amy has been editor of the Northwest Austin publication since August 2012 and she is also the transportation beat reporter for the Austin area.
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