Uber fresh sable fish, braised with mirin, sable stock, coconut milk, peppers, micro Thai basil. Purple sticky rice and a little garnish. Killer.
I'm just filling with some recent photos. Above is the ever present tuna tataki. The colors look especially good in this shot. The tuna was exceptional as well. Big-eye out of Hawaii
Our apple turnovers fresh from the oven.
I'm not a sauce over the protein guy but I needed some contrast between the golden pancake and salmon.
Special salad we did tonight. Spring mix and romaine rolled in a nori sheet with golden pea shoots, amaranth and typical sesame dressing.
I really like the title pic. It's kind of interesting when you zoom in on specific areas. I love the clothes pins. Been there a long time.
Classic.
6 comments:
Like the sable a lot.....
also see you are running 3 course dinner for 19.95?
That is amazing.....cause i know your food is not going to be sort of quality and the portions are going to be nice you certainly give them a super deal...
We cater to an upscale business crowd during the week. Our challenge is to get the locals in on the weekends. The Friday deal has worked for us. It turns out the guest check average isn't much different than the rest of the week. (They drink the difference)
Starting 1/31 I'm starting a Chef's "prixe fixe" dinner.
Very shiney kitchen, pats on the back to the guys who did all that polishing!
Sable dish looks bright and well-composed. Who makes that bowl?
It's a Crate and Barrel. It comes with a cool lid but their life span was shorter than the bowls.
Scott,
Your presentation is always stunning. You are a fantastic artist.
Dave Risch
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