Chef Adam Buress was recently featured on Food Network’s “Chopped” and is the owner of Game (gourmet burgers made with exotic game), Hammerheads and Migo. Now, he has another outlet for his creative culinary expression with less meats and more sustainability. Ostra is now open from 5 to 10 p.m. Tuesday through Saturday at 1758 Frankfort Ave and serving pacific foods..and bugs.
“Ostra’s menu was designed with purpose,” said Chef Burress. “We respect the process it takes to create the proteins we use and the produce we source locally. It is time for the restaurant industry as a whole to find sustainable ways to deliver creative, palate-pleasing meals. We’re here to give diners a completely new experience involving unique foods prepared using tried and tested methods.”
The restaurant name Ostra is spanish for “oysters,” which are on the menu along with seviche coupled with South American-inspired petites and handhelds. With a focus on sustainability and Pacific-inspired seafood, all food is responsibly sourced from small producers and local farms. Other dishes include rabbit empanadas, a Nashville hot style soft shell crab slider, and a duck stroganoff. The new eatery will also feature vegetarian options like the potato pambazo and a crispy avocado bahn mi. Unique daily specials are also offered as well as desserts such as pistachio goat cheese phyllo rolls, a cricket flour brownie with ripe banana coconut smear (garnished with crickets), and red velvet churros served in a mint julep cup.
Ostra’s cocktail menu was designed by Chris Derome. The boozy drinks are named after different Nickelodeon shows — Kablam, Pinwheel, All That and Double Dare but you can also opt for a non-alcoholic “Ducktail.” Derome spent his early restaurant years at F.I.G. in Charleston, SC and at Savoy in New York City before running a boutique wine store in Brooklyn. Most recently he ran the bar program at Seviche (Louisville, KY) for 10 years.
Photography: Adam Burress (left) with Chase Mucerino, who he opened Hammerheads with. Read our 2016 Q & A with them here.
