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Silver Seafood

Seth Zurer | Apr 15, 2002 12:37 PM

I went back to Silver Seafood again last night, probably my fifth or sixth visit. It's been posted about a little in the past but I want to reiterate my own recommendation. You should go. It's good.

The menu is vast and peculiar, printed in at least three languages (english, chinese, vietnamese, even the limited gringo menu is in chinese as well as english). There is a banquet menu: last night as we waited for our order, there was a birthday party of about 40 people complete with shrieking children feasting on oysters, duck and a wide variety of jealousy inducing dishes.

They have, as the name implies, a vast selection of seafood, including sharkfin soup (order 24 hours ahead) which I've never had, steamed oysters in black bean sauce: very good, huge fresh oysters just barely cooked on the halfshell in fresh cilantro black bean chili sauce. There is phenomenal spicy salty fried cuttlefish, just barely cooked, still tender, deepfried morsels of cuttlefish tossed with some sauteed chilis, ginger and other peppers. I would be willing to wager that theur spicy salty preparation of anyof the seafood available is as good. We've eaten excellent peapod leaves in garlic. Last night we ventured onto the poultry side of the menu: ginger scallion steamed(?) chicken hacked into chunks (sun wah-duck style) in a pile of cilantro chilis and scallions, extremely tender and tasty with a nice savory sauce.

We've eaten a lamb hotpot with fermented white bean sauce which was more challenging than enjoyable: lots of little treacherous bone bits, and a intensely aromatic white bean condiment. Their versions of schaumberg chinese are fine, not great: we've enjoyed the sesame chick and szechuan stringbeans, although dishes of this type tend to be a little too sweet for my tastes.

Silver Seafood is on Broadway, one block north of Lawrence and it's open late.

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