The Black Marlin Bar & Grill at Palmilla Beach Resort and Golf Club in Port Aransas, Texas, is now open for lunch, dinner, and drinks with indoor and outdoor seating and sweeping views of the Gulf of Mexico and Corpus Christi Bay from a third story, elevated bar.
An American grill, the Black Marlin fits the Port Aransas environment with its laid-back, casual ambiance, though the contemporary food Executive Chef Kaharim Becerra prepares is something new to the local dining scene. Chef Becerra is committed to fresh, sustainable ingredients, so the menu will be ever changing in order to take advantage of local producers.
"I plan to have an evolving menu because I focus on fresh, locally sourced ingredients, and those change with the seasons and as we learn of new producers," Chef Becerra says. "We are currently featuring grass-fed beef and lamb, crab, tuna, calamari, salmon, shrimp, snapper, and pasta dishes, so there will be a great variety [and] something for everyone. We also offer small plates, sandwiches, salads, and desserts."
Current dinner entrees include a Grass Fed Petit Filet Mignon with a delicate wild mushroom glaze; Braised Lamb Shank with artichokes, fennel, pancetta, and Seville roasted tomatoes; and Chef-favorite, Pan-seared Gulf Snapper & Black Garlic Shavings. The menu also offers simple small plates, soups, sandwiches and salads. The full bar offers everything from carefully craft cocktails to an expertly selected wine list.
"Life is as good as the things we eat and enjoy with our loved ones," Chef Kaharim says. "I like to get creative as I cook; that makes it a great joy for me. I'm very excited to be in Port Aransas, and am looking forward to introducing the culinary influences of different cultures and pairing those techniques with the fresh ingredients and traditional dishes of the Texas Gulf Coast to create new dining experiences."
Chef Becerra's eclectic culinary style draws from his home in Cuernavaca, Morelos, Mexico, where he explains food has evolved from what the Spaniards brought to the new world from the Mediterranean influence to Asian. His experience includes seven years at the Grand America Hotel, the only AAA Five Diamond hotel in Salt Lake City, experience at another Five Diamond luxury resort in Montana and, most recently, as executive chef at Frida Bistro in Salt Lake City.