| rev:text
| - I miss seafood, especially now that I am about as far away from an ocean as I can be and still be in the US. But when I heard good things about Sardine, I had to try it out.
First, my order: half dozen Prince Edward Island oysters to start. Seared monkfish with roasted tomatoes, squash, haricots verts, and some variation of a Bearnaise sauce. For dessert, a raspberry Genoise cake and espresso. (Side note - Sardine is not $$. The above order was about $70. It's definitely $$$-$$$$.)
See, this is good, no-nonsense, modern French/American cooking. Fresh ingredients (although I should have asked how they source their fish), done professionally without unnecessary pretension. Good technique and flavor combinations that aren't confusing. Also, their wine list is superb. I got a glass of Sauvignon Blanc to pair with the seafood, and the one they had available by the glass was a Puilly-Fume whose fragrance and dryness worked to buoy but not overwhelm the delicate flavors of the seafood. The service was attentive and sharp. Indeed, I wanted a meal to unwind after a very long week, and I got that 100%.
|