The brainchild of lifelong friends and business partners Dave Echols and Mickey Morrison, 1852 takes its name from the historic building it occupies, the former Planters Bank & Mercantile, established 171 years ago. The pair has entrusted the kitchen to classically trained chef Eric Welsh, whose international experience elevates dishes like boudin egg rolls and bucatini pesto primavera. We arrived famished on a Friday night and thus began with an appetizer avalanche (our term for “try them all and keep them coming”). The crispy brussels sprouts, pan-fried with a lemon balsamic glaze and topped with Parmesan, were delightful, the truffle fries crisp and smoky, and the oysters Rockefeller light and lemony. The sherried lobster bisque made a lovely second course, leading perfectly to the main event: blackened halibut with red pepper coulis, lump crab, and sweet creamed corn. A local friend tried the center-cut pork ribeye finished in a peach bourbon glaze and served with charred broccoli and sweet potato hash.
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1852 on Austin
A historic East Texas bank building is home to eclectic Southern-inspired fare.