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California Grill
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Sunday, November 12, 2017
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At 1845, we walked over to the Contemporary and checked in on the 2nd floor for the California Grill.
We were whisked upstairs and seated at our normal two seats at the Sushi Counter.
We quickly made a new friend of Emma, who has been making sushi for about 3 years.
Jay started us off with the bread course, and a Scotch and Soda (8.25) for Lew and a Maker’s Mark Manhattan (13) for me.
Emma presented us with a Fig brulee amuse bouche of her creation.
Lew picked the Oysters Rockefeller Revisited (16) with spinach, comte cheese, candied bacon, Lucid Absinthe Caviar, and Beet Coral Tuile.
I opened with Tuna Three Way (26) of Kaku-Zukuri, Miso, Toasted Hazelnut, Shishito, Tataki, Aji Amarillo, Onion-Soy Vinaigrette, and Tuna Roll.
We watched Emma grinding away at some sort of root vegetable which she revealed to us in a taste of Salmon roll with real freshly ground wasabi, something rarely seen at sushi counters.
Next came Lew’s California Combination Roll (24) with Jumbo Lumb crab, Avocado, cucumber and shrimp tempura.
I enjoyed a Spicy Kazan Roll (26) of Crab, Shrimp, Scallops, Tuna and Fireball Sauce.
I had asked Emma about the Crudo plate and she presented me with an abbreviated version with Yellowfin Tuna, Avocado, Watermelon, Salmon, Apple Curry, Fennel, Hamachi, Popcorn and Shishito Vinaigrette.
With such customer interest, Emma was added to our Pixie Dust List.
We learned that both the California Grill and Narcoossee’s offer brunch and we will investigate that further.
With last night’s doughnuts in mind, Lew elected California Beignets (13) for dessert of Vanilla custard filled, cinnamon-sugar dusted with blackberry-lemongrass sauce.
It arrived with a Boston Cream Pie Cupcake.
I added two glasses of Fonseca Porto 20 year old Tawny, Portugal (13) to finish the evening.
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| Drinks |
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| Amuse Bouche |
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Oyster
Rockafeller |
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| Tuna-3-Way |
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Salmon Roll
Wasabi |
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| Emma |
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California
Combo Roll |
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| Spicy Kazan |
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| Crudo Sampler |
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| Port |
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Boston Cream
Pie Cupcake |
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| Beignets |
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