had a post-inspiring meal of appetizer-sized delights at bsm and wanted to rave. the boulliabase is wonderful -- every time it is on the menu it should be ordered. light and complimentary to the well-chosen seafood in it. tuna and trout that have both been ciculating on and off the menu lately are excellent and interestingly atypical in terms of herbage, and generously portioned to boot. washed it down with the by-the-glass pinot blanc; yummy. disclosure: i live 2 blocks from this place, have been going regularly since they opened, and i believe i am rewarded for my loyalty with extra attention.
anyone try the new turk that opened on coney island avenue off ave u? i had a mixed experience of take-out, but the roasted octupus, the flat-bread (sesamied and oiled), and their roasted-pepper based sauce was excellent great balance of heat, savory, and a subtle balancing sweetness. the carnivores in the group attested to the lamb, but it didn't look so great to me. food is a little unctuous, generally, so watch out.