sushi grade fish slc
Ravishing Raw Foods for the Freshest Flavors It doesn’t get fresher than these four dishes. Plucked out of the sea or fresh from the farm, these uncooked treats are so full of flavor that they only need the simplest preparation to perk up the palate. Burrata is a mixture of fresh mozzarella and cream; it’s fresh cheese at its best. This appetizer is an impressive starting point to a wonderful meal at Salt Lake’s newest (and loveliest) Italian restaurant, Stanza. The mellow flavor of the cheese is accentuated with crisp salted crostini and a hearty relish of fava beans and peppers; a drizzle of olive oil and fresh basil are the perfect finishing touches. The elegant take on cheese and crackers is a pleasure to enjoy while you take in Stanza’s menu and extensive wine list. Stanza Italian Bistro and Wine Bar 454 E. 300 South This small plate from the bar menu at Fleming’s is offered nightly from 5 p.m. to 7 p.m. It’s an impressive display of thinly sliced raw tenderloin topped with a generous drizzle of tangy Creole mustard sauce and a sprinkling of pungent capers.
Grated hard-boiled egg, sweet red onion and shredded basil add layers of robust flavor. Served with a generous portion of sourdough toast covered in melted cheese, this small plate looks more like an entrée. A dirty vodka martini is the ideal accompaniment to this sophisticated fresh dish. Fleming’s Prime Steakhouse and Wine Bar 20 S. 400 West Laid Back Poke Shack has introduced Salt Lake to this traditional Hawaiian dish pronounced “poh-kay.” If Hawaii is out of the budget, you can take a quick trip to a strip mall in Holladay to enjoy the distinctive dish made with chunks of marinated sushi-grade fish served over rice. Pick your poke in three steps: Choose white or brown rice, opt in or out for cabbage and select one or two types of poke. There are plenty of varieties, but you can’t go wrong with spicy ahi, shoyu ahi or ginger ahi. Flavorful, light and delectable, poke is summer in a bowl. Laid Back Poke Shack 6213 S. Highland Drive Kimi’s Chop and Oyster House in Sugar House has been luring customers with their upscale seafood offerings and sleek décor since opening.
With a selection of East and West Coast oysters priced at $3 each, it’s a decadence indulgence. Served with a mignonette du jour, housemade cocktail sauce or simply slurped with fresh lemon, fresh oysters are the simplest way to enjoy the briny flavors of the sea. Add a few oysters to your lunch or dinner, or make an entire meal of the succulent delicacies. Kimi’s Chop and Oyster House 2155 S. Highland Drive Beehive Distillery Social @ BanditsPosted February 9, 2016 Eat + Drink PDX DC In our fast-paced world, there’s a good reason why bowl meals have risen from food-court fare to weekday favorites. Simple, versatile and family-friendly, one-bowl meals are a great way to mix up menus while keeping preparation easy (and having leftovers for lunch). Here are two suggestions from Kimpton menus to take you from East to West. Chirashi Bowl – Serves 2 Executive Chef Yo Matzuzaki A sashimi-inspired option, the Chirashi Bowl tastes best with sushi-grade seafood.
1½ c. cooked sushi rice Shredded seaweed, wasabi, and picked sushi ginger (for garnish) Place all topping ingredients in a mixing bowl and toss gently with the marinade. Let stand 2-3 minutes. Divide sushi rice into two soup bowls. Add half the marinated seafood to each bowl, and garnish as desired. Quinoa Bowl – Serves 4 Red Star Tavern (Portland, OR) The dressing for this flavorful southwestern-inspired bowl works best with a light-flavored oil. 1 T. toasted coriander seeds ½ dried ancho chile, seeded and stemmed ¼ c. Katz honey vinegar Zest of one lime ¾ c. blended olive oil or rice oil 1½ c. quinoa, rinsed 3 c. shaved red cabbage or oven-roasted root vegetables 2 c. grilled chicken or pulled pork, shredded – or braised tofu, sliced 2 c. cooked kidney beans Pickled carrots, for garnish Directions for the dressing: In a hot pan, toast the coriander seeds and ancho chile. Watch carefully to make sure they don’t burn.
Remove from heat, let cool and grind in a spice grinder (or mortar and pestle). Add the lime zest to the spices. Stir in the honey and vinegar. Add the oil to the spice-vinegar mixture. Adjust with salt and pepper to taste. Directions for the quinoa: Place the water and quinoa in a pot over medium-high heat and bring to a boil. Reduce to a simmer, then cover with a lid. Allow to simmer 15 minutes. Drain any excess water. Divide quinoa evenly between bowls and add toppings. Drizzle dressing, using 2 T. of dressing for every ½ c. quinoa. *Leftover dressing will last in the refrigerator for up to 1 week. Send me an emailLespri Prime Steak Sushi Bar offers the top 2% of USDA Prime meats worldwide, the highest sushi grade fish selection, and a 90 point+ wine list (Robert Parker & Wine Spectator) for your dining pleasure. Located inside Club Lespri, choose from three dining venues ranging from the nostalgia of the old world private supper club to a cozy sushi bar or an entertaining sports bar.
We invite you to come and experience our friendly service and culinary delights by indulging in our 16 oz. USDA Prime Ribeye cooked to perfection, Crunchy Casanova Tuna Rolls, Italian Beef Carpaccio, Prime Rib Sliders with Manchego Cheese on Brioche, Beignets and more!add plum syrup, vodka and ice – shake well. Strain into a Rocks glass, heaping full of ice. Garnish with lemon wheel. Overall results to date: Avg rating: 10, Votes: 9 * Note: Contest standings are based on a weighted average of the scoring of cocktails and number of votes. lespri PRIME steak sushi bar Join us for Happy Hour specials from 5-6pm. Offering the top 2% of USDA Prime meats worldwide, the highest sushi grade fish selection, and a 90 point+ wine list (Robert Parker & Wine Spectator) for your dining pleasure and now pouring 30 wines by the glass to compliment your dining experience. Located inside Club Lespri, choose from three dining venues ranging from the nostalgia of the old world private supper club to a cozy sushi bar or an entertaining sports bar.