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What kind of floundering sole doesn’t carpe
diem like a monkfish liver? Not me. When I want to splash out, I head to
a shore thing. Service:
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Do
you like mud flap girls? Then you won't bar the Crude-O
logo! |
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Assorted shellfish ($1.50 - $2.25 each) were served with sliced lemon, as well as mignonette and cocktail sauces. This order includes oysters, little neck clams and marinated mussels. This seasonal display included hits and misses but the marinated mussels and fresh clams were the tastiest of this day's platter. |
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Uni ($20.00) was served with greens, enoki mushrooms, tobiko, quail eggs and vinaigrette. This was exceedingly good in what amounted to an impeccably fresh sea urchin roe salad. The yuzu, black and wasabi tobiko added a mild citrus, salty and peppery crunch and the raw quail eggs and vinaigrette pulled all the elements together with a robe of rich and tangy flavors. | |||||||||||||||||||||||||||||||||||||||||
Crudo for two ($19.00) was a striking presentation of four sashimi assemblies. Crème fraiche boosted the richness of the char which was focused by the wasabi tobiko, and dill. Delicate slices of bass were arranged with paper thin radish coins and faintly peppery daikon sprouts. Marshmallow sized, red, tuna chunks were strewn with green onion ribbons. Of the quartet, this was the least dynamic. My favorite was the sweet tasting raw scallop halved and hidden under thin slices of fennel, chopped olives, mint and chunks of orange. | |||||||||||||||||||||||||||||||||||||||||
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Entire
contents copyright ©
2006 by BunRabCo. All rights reserved. |
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