Sustainable seafood restaurant from Norwegian Chef Christopher Haatuft + James Beard Award-winning Chef Paul Qui that merges international culinary prestige with Texas Gulf fish bounty
Our Food.
Our Drink.
Good food is made even better with the right bottle of wine. At Golfstrømmen we focus on wine the same way we do our seafood - sustainable, unique and delicious.
Once dubbed the “punk chef godfather of Neo-Fjordic cuisine,” Haatuft will bring not only a fresh seafood menu with his Nordic bent but will also sell fresh Gulf seafood. Of note, sustainability is a core value for Haatuft and his market will sell and prepare only sustainably and ethically harvested seafood.