I have eaten at Flying Fish, and I left impressed with their flavors and execution. I possessed some high hopes for the Oyster Frenzy event they were hosting. Hopes... meet jagged rocks, and prepare to be dashed.
First and most obvious problem from the onset...OVERSOLD. We walked into a 3-alarm fire hazard. I swear to you, we could barely move, let alone get to the drink-ticket table, the bar, or circuitously navigate the food stations. Bright, red cocktail sauce being wielded on flimsy, white-paper plates just begged to be douched all over the side of some unsuspecting, mollusckular munchhound. This was a pickpockets wet dream and I was mute with disgust.
Problem numero dos...UNINSPIRED. Bisque, Rockefeller, cornmeal-fried, or raw...I truly expected some different expressions of the buttery bivalve. The breading on the fried version really missed the boat on seasoning. Was the chef depending on the red-sauce and horseradish to liven up the bland blobs of crunch? I do not know, but screw them anyway...dissappointment...washing...over me. The bisque was too milky. It should have reduced some more. Yes the oysters IN the stew were delicious, but they still couldn't lift the dish above the mediocre, thin-bisqued broth.
Some good things:
- The Rockefeller. They were packed with a rich, creamy, cheese component evidently bolstered with some wine/vermouth/cognac. Some panko crumbs and spinach, etc. blah, blah. We all know what is in Oysters Rockefeller...they WERE good though.
- Raw oysters. 5 quality, and subtly unique varieties of oyster. All I could eat...nothing to criticize here.
- Pairings. The drinks they were slingin matched up with their preparations pretty well. Malty red-ale and a floral, delicate pilsner were tasty with the fried oysters. The red helped the stew overcome some of its negatives as well, sweetening up the deal for a mouthful of bland bisque. There was sparkling and sauv blanc and cucumber cosmos that worked bright on bright with the fresh, raw guests of honor.
No comments:
Post a Comment