$$$$ • Winery • University City/Golden Triangle
With one serious exception, the food and service was very good.
We had the Scallops and the Alaskan Butterfish, both were cooked properly without being overcooked, tender and moist.
Service was equally good, no issues at all.
The exception:
Whoever chose to pair Alaskan Butterfish with Ponzu Broth needs to go back to cooking school! Pairing a delicate, mild-flavored white fish with a bold-flavored broth is simply a bad idea from the start, the broth totally overpowers the fish. The broth in NO way compliments the fish, the broth is all you taste, none of the spinach, rice, or fish comes through.
I chose the entree because I thought there would be just a very small drizzle of ponzu, not a 1/4 cup or more poured around the rice bed, thus soaking into all the rice and ruining the rice from working with the fish. I ended up leaving most the rice.
Again, the fish was cooked beautifully, the ponzu just ruined the entire dish, and I like ponzu when used properly. Having lived in Japan, where Ponzu comes from, for over 9 years, I am very familiar with it and how it's used.
