NOT A VERY good photo — and for that matter not a very nice presentation, but let's not be snobbish. Sand dabs are a favorite favorite of ours. I used to cook them often, when we still lived in Berkeley, buying them at Monterey Fish, and cooking them in saor, with shallots and golden raisins and white wine and butter and a drop or two of vinegar. Oh they were delicious.
A friend drove down from Westwood and saved us from the hotel tonight and drove us to Venice (speaking of in saor), and what should be on the menu, the extensive menu, but sand dabs. They were cooked more meuniére than saor, but that works too. I'm not sure the heavily garlicky mashed potatoes were the perfect accompaniment, but I ate every bite. There was also spinach hidden in that stack, and I do love spinach.
Dessert: a curious nectarine-and-berry "tart" that was almost a clafoutis — again, every morsel gone.
🍷Chablis, Jean-Marc Brocard, vintage?
•James' Beach, 60 North Venice Boulevard, Venice, California; 📞(877) 564-4192
☛RESTAURANTS VISITED, with information and rating: 2016 2015 2017
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