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  • Another incredible meal at David Clawson! It was the perfect way to end a very stressful week & kickoff a relaxing weekend. To the hardworking Anthem community - if you haven't yet discovered the wonderful cuisine offered here I strongly encourage you to do so. We are very lucky to have a restaurant of this quality in our neighborhood, and I love the flexibility to have a light meal of one small plate or indulge in several tastings and wine pairings. We were both in the mood for seafood/fish, and David Clawson has such a nice variety of European-size plates from shellfish to fish to fowl to red meat to vegetable to dessert that there's something for everyone. Even nicer is that the menu introduces new dishes, keeping the experience fresh & interesting. And the wine & sake! You don't have to commit to a full glass, because a generous selection is available for 2 oz tastings (although beer is full bottle) as well as 5 oz pours. We started with the yellowtail salad with avocado & sprouts; it's such a lovely, refreshing way to start our meal. I started with a Moscato as my "aperitif". We decided to try the asparagus with romain lettuce, Parmesan, and white anchovies with a gorgeous Meyer lemon sauce. I don't like anchovies. I don't eat anchovies. Until now. So well done! The duck was highly recommended, and I can see why. Perfectly prepared "duck confit with honey, lemon, and luscious blueberries" (David-Clawson.com). By this time I had finished a refreshing glass of "J" vineyards cuvĂ©e, a sparkling white from Sonoma. We were looking forward to the sea bass, and it comes recommended with the Shimizu No Mai "Pure Dawn" Junmai Ginjo. Holy cow, what a pretty, pretty miso broth and sake pairing. The sea bass is, again, perfectly prepared and sits atop a delicate, flavorful miso broth with tiny mushrooms and bok choy. I was sipping on a glass of Pinot Gris from Willamette Valley - this may be one of "go to" whites. It's so nice to sip and relax while nibbling. I had to try the crab cakes again even though we were full by then - so good! Thank you David Clawson for another lovely meal!
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