Rosedale is getting a new seafood restaurant with the opening of Guild, which debuts on Friday, March 9 at 3800 North Lamar Boulevard (which happens to be the beginning of South by Southwest). The restaurant is from the Chameleon Group, which also oversees downtown restaurant and bar Swift’s Attic and downtown Chinese restaurant Wu Chow.
Under chef and partner Sterling Ridings, the Rosedale restaurant will focus on all things-seafood. This means a raw bar dishing out oysters, crudo, and ceviches; as well as entrees spanning cod with squash, octopus topped with seafood tapenade, to oysters sabayon. Plus there are landlubber proteins like lavender chicken with potatoes and schmaltz, hanger steak with clementines and peanuts, and the sharable pork tomahawk. The chef knows his way around fish, he was previously the executive chef of Uchiko.
Desserts take a classic approach, from pastry chef Monica Glenn Sullivan (who previously worked at now-gone Qui). There are chess pies with buttermilk gelato, light cardamom pavlova, and opera cakes.
As for drinks, there are cocktails like apricot daiquiris, white Negronis, and Old Fashioneds that are smoked with sake. Plus there are wines and beers.
The rest of the Guild team includes sous chefs Hannah Yerby, Mike Warnock, and Ben Savage, as well as general manager Dan Fitzgerald, assistant general manager/sommelier Lindsay Drew, and Chameleon Group’s beverage director Jeff Hammett.
The large space features two patios (one with a shuffleboard court), private dining room, garden, a pergola, and the restaurant group’s usual green communal table.
Guild will be open for dinner on Tuesday through Thursday and Sunday from 5 to 10 p.m., and then until 11 p.m. Friday and Saturday.