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| - Grabbed a seat at the bar, ordered a perfectly prepared Negroni and perused the menu. Shared whole fish ceviche, oysters, beer battered perch, spot prawns, basque cake and celery panna cotta.
Oysters: briny and lovely.
Beer battered perch: golden brown and delicious, topped w/ green onions, spicy mayo and jalapenos. Crunchy and flavorful w/ just enough heat to remind you it's spicy.
Whole fish ceviche: chunks of fish marinated in lime w/ chunks of rich, smooth avocado to cut the acid. Just order it, it's amazing.
BC spot prawns: off-menu special was cooked on a bed of smoking wood chips. The heads were flavorful and the tails were smooth, barely cooked, sweet and served w/ clarified butter and gray sea salt. Another standout.
Basque cake w/ sherry cream: Served warm, crispy on the outside, soft on the inside. It's a good traditional dessert.
Buttermilk panna cotta w/ celery and buckwheat crumble: This was less traditional, but still a standout. Be prepared, it's celery flavored and tart w/ the crumble providing a textural and sweet contrast.
tl;dr: The food has flavor. It's not salty, it's actually flavorful. That's not surprising considering the chef's time at Ad Hoc. Throw in excellent cocktails, and you got yourself a winner.
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