Fish & Fizz
Nick Barclay made his mark as a restaurateur in Dallas in the eighties, but he’s spent the past fifteen years in Cornwall. Back in the States, he and his wife, Kelli, have brought a little slice of that beach town to Richardson. The house fish and chips come on a picture-perfect, newspaper-lined tin tray; the cod is flaky and crispy, the chips are golden, and sauces include a house-made tartar and Sarsons malt vinegar. We added a side of the “mushy peas” to round out the meal. Bangers and mash features locally made sausage covered in a thick brown “proper” gravy, a large fried onion ring, and a side of thick, chunky mashed potatoes. The atmosphere is colorful and playful, with booths designed to look like coastal fishing shacks.
Drinks: Beer & wine