Chef Nick Badovinus grew up in Seattle hunting and fishing. So, naturally, he decided to incorporate some of his youth into his latest Henderson Avenue venture, Hibiscus, which opened in February. “I want to show the quintessence of seafood,” says Badovinus of his menu, chock full of choices from the ocean blue. And, he says, as is the case in his other restaurants, including the nearby Fireside Pies and Cuba Libra, “the quality is awesome.” Case in point — the tuna is flown in fresh from Hawaii every other day. Other menu items include spicy crab-crusted Sea Bass and the chef’s favorite, Voodoo Shrimp. But Badovinus is quick to point out that the steak at Hibiscus is as good as anywhere in town. Badovinus describes his new restaurant as “a celebration of refined rusticity.” With a dark but warm interior showcasing natural materials such as heavy white oak tabletops and sophisticated menu selections, it’s an apt description.
HIBISCUS
2927 N. Henderson
214-827-2927
