The kitchen's subtle sense of invention is evident in the barbecue salmon. The fish I tasted had a lightly crispy exterior and a moist, pink center, and the avocado relish blanketing it was just right. It came perched on a tasty mash of soothing cauliflower, which had none of the graininess that sometimes hinders the vegetable. It's a dish that's modern without being pushy about it.
There's a slideshow of photos by Angela C. Bond to accompany the review. You can see them here or click on the photo of the barbecue salmon above.
She expertly wielded a set of black chopsticks and plucked up delicate, paper-thin slices of translucent amber beef tendon. I used a fork, stabbing the bits of chilled tendon with increasing delight as I found that the rubbery-looking connective tissue wasn't chewy at all but supple. Each bite added to the dish's slowly accumulating fire.
Click here or on the picture above for photos by Angela C. Bond.
Click here or on the picture above for photos of the restaurant and its cuisine by Angela C. Bond.
Garcia's explanations of his dishes are passionate and alluring. I'd tasted the spicy beef concoction known as picadillo before but never heard it described with such wild abandon. The night I ordered it, Garcia delivered a poetic monologue, naming every sultry spice and piquant pepper. I wasn't sure whether I was expected to eat it or bathe in it.
Click here or on the photo above for pictures by Angela C. Bond.
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