Guild, the seafood restaurant from the hospitality group behind Swift’s Attic and Wu Chow, is aiming for a December opening date in Rosedale on North Lamar.
Executive chef Sterling Ridings will whip up a seafood-centric menu for the Chameleon Group restaurant. He’ll focus on mostly plated dishes, but yes, there will be smaller sharable ones as well. The raw bar will provide oysters, crudo, and ceviches. Fish and the such will be sourced from the East, West, and Gulf coasts.
Monica Glenn Sullivan joins the Guild team as the pastry chef. “I want my desserts to taste like your grandma made it,” she said of her approach, “even if the presentation or idea is at first a little unfamiliar.” She was previously the pastry chef at Qui (which is now Kuneho).
Rounding out the team is sous chef Hannah Yerby and Chameleon’s beverage director Jeff Hammett. The group hosted a pop-up dinner at Juniper last month, where the team trotted out ceviche, mi-cuit of trout, cod, hanger steak, and pavlova. It will hold more pop-ups before the winter opening.
The open space of the restaurant, with a lot of natural light, will include two main patios. The first is the outdoor lounge near the entrance with limited service, and the second is found under the pergola with full service, pictured in the rendering above. Michael Hsu is designing the space.
Austin’s restaurant attention seems to be turned towards seafood now: poke is taking over the city; Mongers chef Shane Stark is opening a Hawaiian-inspired trailer with poke and seafood; chef Camden Stuerzenberger opened his own seafood trailer as well; impending South Lamar restaurant TLC will offer seafood boils; and downtown Mexican restaurant ATX Cocina boasts of a raw bar.