Houston Press' Minh T. Truong visited the (super meta) restaurant-within-a-restaurant gem that is Cove: "The ceviche spoons consisted of tilapia, tomato, onion, cilantro and chiles -- the citrus was just right and all the other ingredients remained crunchy. The oysters on the half shell came four to an order, the server let us know that they were Conway Royale oysters from Northern Prince Edward Island, Canada. They were briny but not deeply salty, and the beautiful orange and shallot vinaigrette that came as a condiment was the perfect complement to the salinity." [Houston Press]
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