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Sky's the limit for fine dining

By Victoria Advocate
Sept. 24, 2010 at 4:24 a.m.


RECIPE

Pecan-crusted Ahi Tuna (with a side of asparagus)

Ingredients:

8 oz Shashimi grade Ahi Tuna

Flour

Mayonnaise mix with seafood seasoning

Crushed pecans

Asparagus tips and garlic butter

Directions

Sear the tuna on one side for 30 seconds. Dab that side in flour and then spread the mayo-seafood seasoning mix on top of the flour. Place the crushed pecans on top of the seasoning.

Sear pecan-side down for another 30 seconds or until the pecans are golden brown. Flip over and sear the other side one and a half minutes for medium rare or 3 minutes for medium.

Blanch the asparagus tips and sautee in garlic butter.

Serve asparagus on the side with lemon.

If you go

Address: 236 Foster Field Drive, Victoria

Contact: 361-576-5335, www.theskygrill.com

Lunch hours: 11 a.m. to 3 p.m., Monday-Friday.

Dinner: 4 p.m. to 10 p.m. Monday-Saturday.

Steak and seafood are restaurant staples in South Texas, but one business owner said the key to his success is atmosphere.

Sky Restaurant owner and general manager Loc Phan said the family-run establishment focuses on providing exceptional service and a warm, inviting environment.

"We treat them like guests that come to our house instead of customers," he said. "We get to know them and make them as comfortable as possible."

Located at the Victoria Regional Airport, the former Air Force Officer's Club and Leo's Feed Lot, was turned into an elegant restaurant, opening in May 2007. Using only quality ingredients, Sky provides a meal worthy of praise, Phan said. Hand-picked steaks, cut in house, and market-fresh seafood makes this an outstanding dining experience.

Ultimately, the goal is for guests not only to come back again and again to eat, but to bring others or recommend Sky to those who haven't been there before, Phan said.

"That's the true measure of a good restaurant."

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