"Try to remember what you were doing two months ago. That’s approximately when the giant slabs of tuna belly started dry-aging at Top Roe, a swanky new handroll bar Downtown. They’re on display when you walk in, but most of the fish is caught in the Gulf each morning before getting prepped to go into little temaki rolls right in front of you. This is classic sushi with a taste of Texas—even the red wine vinegar that seasons the rice is made in the Hill Country. Choose from a few set menus, or put together your own five-course taster of tuna with crispy fried shallots, scallops with smoked trout roe and xo sauce, and over a dozen traditional, creative, and vegan options that you’ll still be thinking about two months from now." - nicolai mccrary, matthew jacobs, matthew jacobs, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, ni
