The Battalion. (College Station, Tex.) 1893-current, February 04, 1983, Image 19

The Battalion., February 04, 1983, Image 19

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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Feb. 4, 1983)

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Newspaper Page Textro - David Fisher i j Friday, Fefcvru So 50 years after Cadet Richard graduated, Fish Richards Half Century House was born. Because of the prices, the clientele consists mainly of the professional and business com munity, said Perry. “Students' budgets would not permit them to eat here often." Fish Richards has tried to give the people of College Station “an American fine dining estab lishment," said Perry. Students usually visit Fish Richards only on special occasions. The average price for a din- ner-for-two with wine is $36, said Perry. As you walk into the re staurant, the first thing you see is art deco decor reminiscent of the early twenties — or for some, the sixties, when art deco was revived. The walls and ceil ings are dressed in fancy geometric splashes of subdued color. This gives the interior of the building a woven silk tex ture. All baked goods are freshly made in the restaurant's own bakery, said Perry. Dressings and sauces are all made from scratch from the restaurant's own recipes. Half the vegetable dishes include frozen rather than fresh vegetables, but Perry insists they will try to serve more fresh vegetables in the near future. Fish Richards' chefs do not rush in their preparation of meals, he said. In fact, the prime rib is cooked by a special slow cooking process that takes six to seven hours. The patrons are not rushed either. The restaurant is a place to sit down, relax and savor a meal. But when the dock strikes 9 p.m., the floor will vibrate, the walls will rumble and the Well born Road train will zip by, re minding diners they are in Col lege Station rather than Hous ton or New York. Fish Richards maintains an extensive wine list. There is no formal dress code, yet it's not the kind of place to go in torn blue jeans and tennis shoes. The restaurant begins serving din ner at 5 p.m. Monday through Saturday. . jipjfiiili The entrance from Fish Richards (top left.) Customers lihe up at Buster's where you eat it or beat it (top right and center.) An inside view of Fish Richards (bottom.) continued on page 8