By Joey Stewart
Finding something besides fried seafood and burger restaurants along the Texas coast can be challenging, so we are thrilled to have found an alternative on the island of Key Allegro, Rockport, in the form of six-month-old Chartroom.
Executive Chef Chris Veatch (far right) and his team boast a serious experience level as well as degrees from the New England Culinary Institute and Le Cordon Bleu
Located in a scenic setting on the marina, Executive Chef Chris Veatch aims to provide a finer dining experience to the area. “Our menu is upscale American, using only fresh ingredients. Everything, including sauces, is cooked to order. Nothing is held over. Even our desserts are made in-house,” he reports. “The focus is fresh, Gulf Coast seafood, but we’ve also created some interesting meat and poultry dishes.” Continue reading
