...You expect the Drunken Sailor to have the crusty exterior of a seasoned salt, just like the edge of the bread and the fried, melted cheeses that adhered to it. But then you're hit with his boozy breath, an aroma that take over more senses than it's supposed to. You try to placate him with patience, but that only angers him, as he becomes suddenly punchy with blue cheese stankiness.... [Full Post]

...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]