Dining
BY KATLYNN FOX
Lobster rolls at C.R. Surf and Turf are made with one fresh lobster per roll.
The menu has a variety of seafood, steak, tacos and more.
PHOTOS BY KATLYNN FOX COMMUNITY IMPACT
C.R. Surf and Turf o ers fresh sh and steaks Hao Lien has spent most of his life in restau- rants. The Lien family owned and operated a range of restaurants serving Asian dishes for about 50 years, including Sea Dragon in Austin. After construction near Sea Dragon caused owners to terminate the lease, Lien took it as an opportunity to try something new. “I just found an opportunity to do what I like,” Lien said. “And we went with it.” Diving in deeper
C.R. Surf and Turf uses between four and eight cases of lobster per week, Lien said.
“We have live lobsters, we have fresh clams. We pick up seafood every other day from the airport. These are straight from the source.” On the menu Menu items include oysters, gumbo, cat sh, po'boys and the bestselling lobster rolls. “We serve our lobster roll one full lobster per roll,” Lien said. “So, in order for us to prove that to you, each lobster has a tail and two claws so we present that in every lobster roll that we serve.” Why it matters Lien’s favorite part about owning a business is seeing people happy when they have a good meal, which inspires him to make menu items in-house.
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C.R. Surf and Turf opened in 2007 serving fresh seafood and steaks cut in-house. The restaurant brings in shrimp from the gulf. Cod, snow crab, lobsters and clams are own in from Maine. “What we like to do is fresh seafood,” Lien said.
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601 E. Whitestone Blvd., Ste. 200, Cedar Park www.crsurfandturf.com
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CEDAR PARK FAR NORTHWEST AUSTIN EDITION
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