Eastside Road, July 23, 2010—
DOWN TO BERKELEY AGAIN today and lunch at the restaurant — those who know me know what that refers to. I'll have fish and fish, I said mischievously to Karen; she looked away for a moment, smiled, and said I get it, the sardine toasts and the sea bass.
We don't eat fish often enough, so when I know it'll be tasty, and its politics impeccable, I don't turn it down. The sardines, from Monterey Bay, were quickly grilled and served on toast, with cucumber salad, mâche, and chervil, and the textures, colors, and tastes all offset one another perfectly. The bass, white bass from the California coast, was breaded and sautéed and served with haricots verts and fennel-potato purée, with anise hyssop to point up the flavors. Butter sauce on both dishes: I'm currently twelve pounds underweight.
A great combination. Fish and Fish. We should do this twice a week at least.
Non-alcoholic "beer", Clausthaler
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