Also, on the cost side, it’s worth mentioning that this $38 dinner never ends up being a $38 dinner. With two cocktails and an additional item or two for the table, you’re easily pushing $75, before tip. And who orders her own dessert at dinner? Don’t get me wrong; I’d like to. I’ve thought about it from time to time. But I never do, because I shouldn’t be eating my own damn dessert!!!
Phew. I feel better now.
Warm, buttery popover rolls graced our table of friends as we ordered. As evidenced by the name, Fishtail does sustainable seafood with an original David Burke twist. I started with three crab cake balls, coated crisply with cornflakes and served atop a tangy mango salsa. For my main, I selected a buttery black bass in miso, brightened by a chili, grapefruit and cucumber slaw with crisp lotus chips sprinkled on top of it all. And for dessert, my friend and I shared David Burke’s Cheesecake Lollipops for Two, delicacies famous enough to have the man’s name affixed to them. Served in a tree-like concoction with bubblegum cream on the side, these chocolate-covered orbs of goodness were both beautiful and delicious.
With such wonderful offerings, Fishtail’s Restaurant Week program did exactly what it was supposed to do: it made me feel welcome, and it made me want to return again.
Are there others? Have you had a worthwhile Restaurant Week experience this time around?