Delivery
No
Payment
Credit Cards Accepted
Parking
Street
Good for Kids
Yes
Attire
Casual
Alcohol
Yes - Full Bar
Reservations
Yes
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20 reviews | 38% | |
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24 reviews | 46% | |
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7 reviews | 13% | |
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0 reviews | 0% |
05/15/2024 - Alena D.
Always great
08/07/2021 - H.K.
Tonight I had the octopus salad (Grilled Spanish [??] Octopus:
(Sweet potato hummus [so that was what that was ??], garlic saffron aioli, roasted Brussel and arugula salad). It was good. I thought the octopus too soft (NOT quite mushy) but I researched the tenderization methods. It has a pass.
Main entrí©e: Thai Panang Curry Roasted Salmon,
(peanuts, coconut, kaffir lime, garam masala (BTW, I make my own garam masala: dry roast the whole spices then grind them), whipped celery root). I did ask to refrain from the adding the peanuts. Curry (??) sauce too sweet for me. I did not taste any curry flavor NOR kaffir lime (juice or leaves). (Just received last Monday kaffir lime leaves from an ol' time friend in CA). I was told by an employee that Thai panang is supposed to be sweet. NAW...not TOO sweet...!!! "Phanaeng, also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour." Was hoping to taste just a bit of galangal/ kaffir leaf, etc. Just NOT happening. It was served on a pile of supposedly celery root...coulda fooled me, tasted like mashed tatas not a slightest flavour of celery root. "Celery root, a.k.a. celeriac, tastes like a cross between a potato and a stalk of celery." NOT happening at all. NOT saying it was bad, just too sweet. Might be better serving on a bed of nouveau cuisine rice...LOL. Sent the dish back to the kitchen. It wasn't all that bad if you like a sweet sauce....with NO curry flavor.
As per my last review; scallops with mustard & sweet tatas with harissa. I told Andrew tonight, I would not make a good German, hence, I do not like mustard nor vinegar. I still do NOT get the stone ground mustard with scallops. I make my own harissa (Moroccan). Anyone want the recipe...???
I cook A LOT of different curries; Indian (from various areas of India), Carib (various islands), Thai, 'Nam, etc, etc.
My salmon curry recipe:
Salmon Curry with Lemongrass and Galangal
2 shallots; chopped
2 garlic cloves chopped finely
1 small jalapeno seeded and chopped finely (serrano)
1-inch piece of ginger peeled and sliced
1-inch piece of galangal root sliced
2 stalks of lemongrass gently crushed
½ tsp. ground coriander
½ tsp. ground curry powder
2 tbsp. panang or red curry paste
1 tsp. brown sugar
1 can coconut milk
½ lb keta salmon
Salt and pepper
Lime wedges
Cilantro and mint leaves
Sliced Fresno pepper
1. Add coconut oil to a large skillet and bring to medium-high heat. Add sliced shallot, garlic and jalapeno and sautí© until shallot is translucent but not browned.
2. Stir in the ginger, galangal root, lemongrass, spices and curry paste and sautí© for 30 seconds. Then add in brown sugar and coconut milk and stir to combine.
3. Nestle in the salmon and season with salt and pepper. Place a lid on the skillet and cook for 6-7 minutes until curry mixture has thickened slightly and salmon is cooked through.
4. Once done, you can flake the salmon for easier serving and garnish with fresh cilantro and mint leaves, sliced chili and lime wedges.
The house salad is GREAT...!!!
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