Photos: Charcoal, the subject of this week's review

Pickled herring sided with a cracker and fingerling potatoes.
Pickled herring sided with a cracker and fingerling potatoes.
Mark Manger

Patrik Landberg is turning out some pretty awesome food at Charcoal, the seven-month-old restaurant in the Golden Triangle that I review this week. His seafood dishes, in particular, are like a fun, fast joyride: They exhibit skill and playfulness, and they're absolutely delicious.

Here, to go with my review, are a few photos of his triumphs. For more of Charcoal, check out our slide show.

Aquavit-brushed gravlax.
Aquavit-brushed gravlax.
Mark Manger
Mussels in a buttery broth imbued with Hatch green chiles.
Mussels in a buttery broth imbued with Hatch green chiles.
Mark Manger
Scallop and prawn fricassee in a saffron scented foam, sided by pistachio baklava.
Scallop and prawn fricassee in a saffron scented foam, sided by pistachio baklava.
Mark Manger
Roasted chicken with grilled tomatoes, scallions and Marcona almonds.
Roasted chicken with grilled tomatoes, scallions and Marcona almonds.
Mark Manger

Use Current Location

Related Location

miles
Charcoal

Sponsor Content

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >