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David Fisher
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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.
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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.)
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