...The taste and aroma of saffron imparted wonderfully throughout the many elements of this dish while letting individual components speak for themselves. The mussels, by their very nature, a bit more earthy in taste than the clams, which countered by having a bigger, nicely briny belly. Both the shrimp and lobster meat cooked firm without becoming tough or stringy, and was a nice "spongy" conduit to all of the seasonings and residually cooked through oils.... [Full post]
...They had two versions: one house version, cooked in stock with chicken, duck, chorizo, and wild mushrooms, and named after Christina—the manager—made with saffron rice, shrimp, clams, mussels, lobster, and piquillo peppers.... [cont.]
...The hot dogs being longer than the buns they were on, I was able to try a bite of just weiner. They were good—Psilakis' recipes both—and possessed the texture of homemade sausages. But, again, they kind of clashed with the remedially lowf-fi food "comfortability" of the toppings, especially the Chicago dog, which excelled on the toppings but were better suited for a Sabrett's.... [cont.]
