Wow. Beautiful light airy room- with- a-view, comfortable seating, welcoming professional service, impeccably fresh seafood (including Striper 'from down the street' .) We were major Happy Campers.
Each dish was a Highlight:
Sesame Miso Tuna (crudo) Timbale with Avocado Mousse
Daisy Bay P.E.I. Oysters ($1 @ at beginning and end of service)
House made Cavatelli w/ Duck Confit Carbonara
Daily Special Soft Shell Crabs w/ Thai Red Curry Sauce
Skate w/ Lemon Beurre Noir
Gelato Trio- Honey Nougat, Choc.Hazelnut, Cinnamon (out of ~ 10 flavors)
Bar- made Blueberry Mint Soda
During and after tonight's dinner, the awareness that really hit home for me- was that this chef (Barry Edelman, owner/chef, formerly of Aquitaine Boston) has the admirable ability to both prepare and present his food beautifully, but as important, he has a very fine-tuned sense of flavor compatibility and proper seasoning needs. Not once did I need salt , or pepper, or 'more ___'. What a rare treat that is.
I.e. in the hands of a less talented chef, a Pasta with Duck Confit Carbonara could hit you over the head with competing peppery rich flavors, but Edelman's treatment was toned down yet unctuous and sublime.
After lingering a bit, we drove 5 minutes to the harbor and watched the sunset and the boats coming in for the night.
Can't wait to go back!