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| - The time we spent last Friday evening at Fishbar was a toda madre!!! Awesome...
I could feel the smoothness of the summer breeze inside the restaurant (the place is open in the in front, and for the first table gives the impression of been hanging out on an European terrace...People walking thru, would stop to ask us if the food was good, and while chewing with guilty-pleasure faces, we would just made positive signs with our thumbs).
The quality, flavor, consistency and presentation of the food was impeccable. They gave time for enjoying each curse without been pushy. The service was fast, extremely friendly, and attentive without been around too much (they give space to the couples that were the main concurrence... just a dude was sitting in the bar, but maybe he worked there...)
Because the ambiance is chilled-relaxed-romantic, this place could be use or it's been used for couples to enjoy flirty moments, after all, we all know what the oysters and seafood are famous for, right?? wink, blink!! So guys, this do is a special date spot to pamper girls, or for setting the mood for the night...
We ordered 3 different kind of oysters (the Shigoku from BC were choby, firm, similar to those plane shelled gallego oysters). They came with horseradish, and 3 really original and cool toppings: red salsa (spicy home made), echalote wine vinaigrette (a lil too sour), and the winner, vodka with chilies (Mateo made vodka oyster cocktails with it instead... ay Mateo...).
The smelts were really meaty, crunchy, and I think they are the perfect summer guilty free tapa... omega3, olive oil, and healthy stuff... Apparently, if you want to captivate a Portuguese guy, this are a must along with Sardines (Mateo's eyes were orbit outed, he was smiling while watching them, and he was rubbing his hands).
The grilled octopus and the tuna tartar came afterwards...OMG!!! I was feeling the love in every bite, not only for the chef who executed such delicatessens , but also for this amazing husband, who invited me here to celebrate his new job!!! Speaking about that octopus.... There are places in this city that serve it under cook, chewy-not swallowing style, or over cooked, like disintegrating-watery in your tongue, but this joint served it al dente, crunchy but smooth, and those veggies who accompanied it were succulent as well. The tartar came with a guacamole and crispy plantain or something... it was buttery, creamy, exquisite..
Everything was accompanied by a bottle of perfectly chilled Alvarinho.
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