Chris Collins, the chef and founder of Common Ground Culinary, said that while his new concept — Cowboy Seafood — makes so much sense to him, other people have to see it to understand.
While Phoenix has its share of competition-level barbecue joints and restaurants with elevated seafood, Collins is bringing those things together on the same menu. He think that not only does the food goes good together, but the space is perfect for the concept.
“When you walk in, the building, the decor, the art, the light fixtures, the wood, the subway tile, the smell – it is Cowboy Seafood,” Collins said…