I am finally getting around to reporting on a great new development at Rick's. The restaurant now has a great sous chef (Tyler is his name, do not know last name) who is cooking some pretty unbelievable food in the evenings. He has previously plied his trade at some of the finer Texas seafood restaurants and he has a deftness with seafood found nowhere else in Tyler. Last night I had a potato encrusted halibut served over sauteed garlic spinach with shitake mushrooms with a very fine gruyere sauce. The fish was cooked perfectly and the dish was amazing. Last week it was pan broiled salmon (perfectly cooked and crispy on the outside) served over julienned vegetables with a balsamic reduction sauce. Recently he has also prepared roasted halibut or sea bass in a buerre blanc sauce with poached fingerling potatoes, cherry tomato confit and sweet pea puree and a sliced rare filet with in-house made gnocchi, sauteed spinach and portabella mushrooms. Several patrons are starting to take notice and if we support Tyler's efforts I see more excellent cooking in the future. Thursday nights have become a sort of "Chef's Choice/Feed Me " night for several of us--we just come in and ask the chef to prepare what he feels like with the freshest ingredients he has available.
Tyler is not known for fine dining although there are places where you can get a decent meal. Bernard Mediterranean Restaurant comes to mind, of course. I hope that the locals and those traveling to Tyler get the word and give this fine chef a chance. I am going to cross post this on the DFW Board as well since lots of visitors to Tyler come from there. (I assume the moderator will move this post but, whatever).