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More tasty treats for your holiday stocking: Chino Chinatown and Amberjax, two new restos in Trinity Groves, to open in two weeks


In the biggest restaurant news all year, two new restaurants in the Trinity Groves development will open to the public the week of December 16.

“Sometime that week, we’ll open both Chino and Amberjax,” a Trinity Groves insider who knows such things told me today.

Amberjax, a casual seafood restaurant, is the brainchild of Rex’s Seafood veterans Karen and Larry Williams. “When you walk into Amberjax you’re going to feel like you’re at your sister’s house,” Karen Williams says here.

Chino Chinatown, with Uno Immanivon as its top chef, will offer an Asian-fusion-street food menu that evokes the flavor of a  “Latin Chinatown.”

Chino and Amberjax join a handful of other restaurants that have already opened in the incubator development, including Casa Rubia and Hatch-favorite, Resto Gastro Pub.

Bonus stocking stuffer: Here’s a peak at Amberjax’s entree menu:

  • LUNCH

  • TROUT ALMONDINE – SERVED WITH LEMON BEURRE BLANC
  • GRILLED ATLANTIC SALMON – FLOWN IN FRESH AND SIMPLY GRILLED
  • CRAB CAKE CREOLE – SAME AS THE APP JUST BIGGER
  • DOWN HOME SHRIMP & GRITS – CREOLE CLASSIC – ENOUGH SAID!
  • LOBSTER MAC N CHEESE – CREAMY FIVE CHEESE BLEND
  • PO-BOYS, SANDWICHES & TACOS

  • ACADIANA STYLE PO-BOYS – TRADITIONAL FRENCH BREAD WITH SHREDDED LETTUCE, SLICED TOMATO AND MAYO: YOUR CHOICE: GULF SHRIMP, CRAWFISH, OYSTER, OR CATFISH
  • BBQ SHRIMP PO-BOY – NEW ORLEANS STYLE PAN BOURBON BBQ SAUCE
  • SMOKED TENDERLOIN PO-BOY – IN-HO– USE SMOKED TENDERLOIN WITH CREAMY HORSERADDISH SPREAD
  • BLACKENED REDFISH SANDWICH – LETTUCE, TOMATO, ONION AND REMOULADE
  • AHI TUNA MELT – GRILLED ARTISAN BREAD WITH SWISS CHEESE AND TOMATO
  • GRILLED FISH TACOS – YOUR CHOICE: FLOUR OR CORN TORTILLAS WITH TANGY SLAW, LIME CREMA AND PICO DE GALLO
  • GRILLED SALMON TACOS – YOUR CHOICE: FLOUR OR CORN TORTILLAS WITH TANGY SLAW, CHILI LIME CREMA AND PICO DE GALLO
  • DINNER

  • TROUT ALMONDINE – SERVED WITH LEMON BURRE BLANC
  • GRILLED ATLANTIC SALMON – FLOWN IN FRESH AND SIMPLY GRILLED
  • CRAB CAKE CREOLE – SAME AS THE APP JUST BIGGER, SO BETTER!
  • DOWN HOME SHRIMP & GRITS – CREOLE CLASSIC – ENOUGH SAID!
  • SEARED DIVER SCALLOPS – SEARED TO PERFECTION WITH A LEMON BEURRE BLANC
  • GRILLED SWORDFISH – SEASONED AND GRILLED WITH A CITRUS BEURRE BLANC
  • SEARED AHI TUNA – SESAME CRUSTED AAA SASHIMI GRADE AHI WITH WASABI AND PONZU
  • SHRIMP ALMOST SCAMPI – LARGE GULF SHRIMP SAUTEED IN WHITE WINE WITH GARLIC, SHALLOTS, TOMATOES AND HERBS
  • FILET OSCAR – FILET MIGNON OVER GRILLED ASPARAGUS TOPPED WITH LUMP CRAB AND HOLLANDAISE
  • ENTREE SALADS

  • SEAFOOD COBB – FIELD GREENS WITH SHRIMP, CRAB AND LOBSTER, BLUE CHEESE CRUMBLES, BLACK OLIVES, AVOCADO, TOMATO, EGG, BACON AND HOMEMADE CREAMY BLUE CHEESE DRESSING ON THE SIDE
  • SEARED AHI TUNA NICOISE – SEARED AAA SASHIMI GRADE AHI OVER ORGANIC BABY GREENS WITH BOILED EGG, RED BLISS POTATO, FRENCH GREEN BEANS, KALAMATA OLIVES AND CITRUS VINAIGRETTE
  • CAJUN CREAMY SHRIMP SALAD – FIELD GREENS, ASAIN SLAW, CELERY, ONIONS AND TOMATO

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