![]() This is a truly interesting dish and I urge beet lovers to order it immediately. The nutty tone of spiced pecans is offset by a bracing mustard vinaigrette. ![]() A wedge of blue-speckled Rosenborg blue lounges atop crimson cubes of cool beets. The Roasted Beets are the star of the Salad show. By the way, having tasted Matt's White Bean concoctions at his other installations, I can't imagine that the Hot Mashed White Beans with garlic and whole-grain mustard could be a bad thing. It's a party in your mouth if there ever was one. This ain't yo' mamma's Rockefeller, feller: Bright green spinach cavorts with the licorice edge of Sambuca, the bite of chilis and the soft sweetness of orange zest. Back to business: A must-get in the Starter column is the Baked Crab Stuffed Oysters Rockefeller. So use the article as a guideline, then check out the menu to see what's happening. This is not quite as much of an issue with Matt Haley's restaurants as it is with some others, but it still happens, usually at the change of the seasons. I try to make this as clear as I can throughout this web site: Menus change like the tides here at the beach! A dish I ordered last week that I'm writing about today might not be on the menu tomorrow. “Speak to me of buns,” you say? A bun is a little pod of steamed bread that is wrapped around something amazing (like fried chicken chunks or crispy pork belly) with herbs (usually cilantro, but not always) and a nice fish-sauce style topping. In that same vein, the happy hour menu will occasionally feature Vietnamese-style buns. Sadly, the promise of orange was unfulfilled. If it was in there, the saltiness of the soy masked it. ![]() ![]() What were they thinking?) Pleasantly al dente Shrimp and Scallop Dumplings are steamed and paired with chopsticks and an Orange Soy Dipping Sauce. (The menu offers tartar sauce–yuck–get the marinara. Darkly crunchy and not at all greasy, it's simply presented with warm marinara. The Foodie cannot go to a SoDelConcepts outpost without getting the Calamari. Hope that the Smoked Trout Dip is on the menu! Chunks of smoky fish made bite-size whoopee with mildly pickled onions, capers and horseradish cream, resulting in a tasty schmear on dark, crackly crostini. Raul continues to serve many of Maurice's go-to dishes, but this talented chef has also added a few of his own favorites. Fortunately, we didn't make an entire meal of it, or this article would have ended right here.Ĭhef Raul Rodriguez has stepped into Maurice Catlett's shoes, and the changeover was deliciously seamless. If you appreciate good bread, it would be easy to make an entire meal of that soft, yeasty, ever-so-slightly sweet loaf - butter ‘n' all. And I actually mean simple and delicious. They bake it themselves, and it is simply delicious. One of the highlights of any Matt Haley restaurant is the bread. The place is unmistakably Haley: bright, with high ceilings, starkly decorated white walls, little surprises scattered about, and friendly service in an informal atmosphere. “We want to be known for bringing great food, service and value.” That was back in 2007, and Fish On! is now one of 9 Delaware eateries operating as a part of the ever-expanding SoDelConcepts restaurant group. “We aspire to be a cutting-edge, aggressive restaurant group,” said the late chef and entrepreneur Matt Haley. Need proof? Try to get a seat at happy hour on pretty much ANY day. But a complete revamping of the menu, and the installation of Chef Maurice Catlett (Maurice is now at the new Matt's Fish Camp, also in Lewes), has the bright and inviting place batting a thousand. It's no secret that Fish On struggled somewhat with food and service several years ago. So many changes over the last few years at Fish On finally require a new (or at least edited) writeup.
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