As a pescatarian I’ve never had this dish except for a couple of times when the kitchen made it for me without the bone marrow. It was good, but I’m sure my missing ingredient brings the dish to a much higher level.
Abalone: panko, hints of salt, garlic, lemon, diver/chef Robbie Burns, Salt Point Woodside Campground, Sonoma.
Tried and confirmed two dozen times, best paring 2002 Ramonet Ruchottes.
how can the fusilli at marea be the best when there’s nothing to compare it to?
i agree it’s amazing and have had it 75% of the times i’ve been, but i’ve never seen it any where else
Agree on the fish Tacos at Solbar. I have them at least twice per month!
I would add best in class for mozzarella/burrata dishes the made-to-order hand pulled mozzarella at Brasswood, St. Helena. Once per week.
You obviously have never been to a Berserkerfest at my house. However, I have never made home made knishes with hand stretched dough. It takes way more patience than I have. She must have spent an hour just stretching to, walking around and around a table with a linen table cloth and the dough gradually stretched on top of it.