Three of us entered a time machine the other evening and returned to 2003 with a reminder that one should turn around and leave any seafood place that has a permanent menu and nary a hint of a blackboard or dated sheet of daily seafood specials, including where each item comes from.
Mussels with herbed flatbread and chorizo came with herbed yeasted bread and not so much as a single dot of sausage; far worse, they smelled bad.
Though we asked twice whether the grilled lobsters were precooked then grilled, the waiter assured us not. Maybe not, but that seems the kindest explanation for the dryness, toughness, and absense of ocean essence in our $30 1 1/2 lb lobs.
My better half's fish and chips "featured" slimy fish with the rather heavy breading separated from it.
Served us right. We all lived through the 50s and should have cut and run as soon as the "stigmata" became apparent.
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