Mongers Market + Kitchen
Chef-owner Shane Stark’s little seafood joint and market has left the east side and moved into fancier quarters (formerly Vino Vino) north of the UT campus. Order this to go: Our best luck at dinner has been with the straight-up seafood, three excellent examples being the bluefin tuna, lightly seared, delectably rare; the crisply buttermilk-battered fried shrimp; and the grilled scallops, generously sized with a lovely shimmering-firm texture. An old favorite, the crab cake, generous with bits of crab, needed spunkier seasoning, and the seafood gumbo was too thick for our taste. Generally the seasonal sides and accompaniments (like the grilled shishito peppers and the great pureed cauliflower) are standouts. If you get the Bibb lettuce salad with slivers of pear and Fourme d’Ambert blue cheese dressing, toss it gently before nibbling. Pro tip: The menu is online; call to order, and they’ll bring it to your car (there’s often a space in front).
Note: Review reflects COVID-19 protocols in place at the time of visit.