Ostra Restaurant Review:
Ostra’s Oyster Bar, featuring ceviche of Texas redfish, miniature tuna tacos with seaweed salad and, of course, bountiful bivalves, dominates the dining room at the River Walk level of the Mokara Hotel & Spa. The kitchen emphasizes Texas-sourced seafood such as said redfish and brown shrimp while also admitting cold-water halibut and scallops from New England --- with a coconut/peanut curry...
This riverside restaurant at the Mokara Hotel has some outdoor tables on a lovely spot on the river, and a large, modern, understated dining room with comfortable booths and a sharp-looking glass oyster bar. The executive chef, John Brand, who also supervises Las Canarias, has definite ideas about seafood and keeps the dishes simple, yet with contrasts. Such was the case with the lobster...