A few weeks ago we took our dad to Silver House in San Mateo for an early dinner before heading back to Salinas. A large party took the table next to us, and I caught part of their conversation with the waiter about how the pheasant, duck, and fish they'd brought in would be cooked. I paid attention because we used to take our catch to Chinese restaurants to be prepared but I'd thought the practice had long died-out. Also, this group didn't seem to include any Chinese or Chinese speakers so I was even more curious. I asked the woman sitting near me about the wild game and fish cooking. She confirmed that this is one of the last places she knew that still did this and said that Silver House always did a wonderful job. We left before their food came out so I can't report on looks alone even. I did ask the manager how much this cost, and my recollection is about $6, maybe $8, per pound.
Anyway, if you're not a hunter or fisherman, you can still have a wonderful dinner at Silver House. This was our first time here, and the level of cooking is much more elegant and skilled than I had expected for such an unassuming place.
We had fish filet (flounder) with tender greens that was expertly cooked with a very light and non-greasy sauce garnished with yellow leeks. The yee mein had a satisfyingly chewy texture, swollen with tasty stock. My dad's oyster cravings were met with a beautiful platter of steamed oysters with black beans. So sweet, tender and plump, William said that he usually likes a more robust black bean sauce, but with oysters this great, it would be sinful to add anything more than this light seasoning.
Image of fish filet with tender greens and steamed oysters on the half shell with black beans -
The complimentary old fire house soup --- oxtail with lotus root --- and free dessert made this even more of a bargain. Our total with rice, tax, and tip was less than $30.
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