Former Little Pappas space to reopen as seafood restaurant with focus on oysters, Gulf fish
. With California native Jason Ryczek overseeing as executive chef, Little’s will be a seafood restaurant with a focus on oysters, Gulf fish, raw bar goodies, caviar, and seafood from sustainable farms throughout the country.
“I’m focusing on seasonality and simplicity,” said Ryczek whose resume includes executive chef post at the late great Farallon restaurant in San Francisco. “I’ll use the best ingredients and let them shine. I want this restaurant to show our guests what seafood can be.”The seafood menu will be paired with a wine list from Robert Smith, spirits and wine director for Pappas Restaurants. Carlos Velasquez, formerly of Pappas Bros. Steakhouse in Galleria area, will serve as general manager.
Little’s Oyster Bar, which is being redone by Pappas’ in-house design team, will offer seating for about 80 with an additional 50 on the patio; an oyster bar will accommodate 10 people. Vintage signage will be repainted and remain as a nod to its opening in 1987.Greg Morago writes about food for the Houston Chronicle. Follow him on
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