![]() ![]() It certainly has the talent to take us there the crew just has to decide where they really want to go. Since last summer, at least eight coastal-inspired restaurants have opened in the metro area, influenced by the shores of such places as Peru (Tió Lucho’s), France (Pêche), Thailand (Snap Thai Fish House) and Australia (Isla & Co.).Ĭarmel, meanwhile, offers a passport to any place where land meets sea. There are things that servers can’t fix, including a meat-heavy list of entrees that have no business on a coastal menu, and starters, sides and mains that leave you parched and wondering whether anyone is tasting the very salty freekeh with mushrooms, the roast chicken or rice blackened with squid ink. From dealing with a backup of plates ready for serving to apologizing for HVAC issues and poor lighting, she was astute, even coming to our aid with a stylish inverted flashlight when reading glasses weren’t enough to decipher the menu. The fish was cooked beautifully, but the flaky flesh drowned in the red sauce, and the tortillas were wet, turning any assembly of a fish taco, as suggested by a server, into a mess. ![]() Butterflied and resting in a smoky guajillo sauce, this Acapulco specialty was served with a loose salsa verde and house-made blue corn tortillas. Pescado a la talla is something that Salgado knows well. The fish dish that felt the most genuine was the whole snapper, baked in the wooden hearth. You can suck out the heady juices, all the same, but it was a messy presentation for $26. The heads were not attached when the dish arrived. Likewise, a dish simply listed as shrimp had about half a dozen prawns swimming in a smoky coconut-peanut broth, swirled with chili crisp. The restaurant offers a variety of spa-like salads, from bibb with green goddess dressing to recommendable heirloom tomatoes with dabs of ricotta and drizzles of chile and basil oils, as well as melanges of colorful quinoa and lentils.Īmong more filling plates, the lobster cannelloni with caviar and lemon butter was a decadent number, featuring a sauce that deserved to have a milk bun dipped into it. The scallop aguachile, with a spicy broth of coconut water and steeped in habanero and serrano peppers, was fresh and bright from cucumber and herbs. However, the thick pool of sweet potato puree at the base was an unexpectedly creative take on what typically is a chunked Peruvian treatment of this root veggie. Chock full of Gulf shrimp, along with a medley of diced fish, the dish did not come with a lick of leche, the wonderful liquid that typically accompanies ceviche. Leche de tigre is a tasty, albeit misleading, ceviche. ![]()
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