Monday, May 31, 2010

CHARLOTTE'S SCHMICK'S








Speaking of McCormick & Schmick's. I wanted to compare the one in Manhattan to the one of two locales in Charlotte, this being Uptown at South Tryon Street. It's the same as far as fresh fish of the day menus, etc. The difference lies in the seafood chosen by the Executive Chef and its preparation. I did a tasting and wasn't alone. Thanks to waitress Roxanne Gardner for supplying me with the descriptions and manager Bryan Konar for actually preparing the following with a few left out for purposes of length.

Sampling of oysters on the half shell including three from Virginia.

Crab Bisque: cream based bisque served with white rice lump crab meat with a tawny port reduction, which is at the bottom of the bowl and the bisque poured around the white rice that's covered with the crab meat.

Grilled Shrimp and Fruit Salad: mixed greens and baby spinach tossed with a fresh pear dressing, dried dates, apricots, and cranberries topped with fresh blackberries, raspberries and strawberries.

Wild Chilean Sea Bass: sea bass marinated with miso paste and stir fry sauce seared then served on udon noodles and stir fry veggies with a side of miso broth.

Dessert Trio: restaurant made ice cream chocolate chip cookie; Grand Marnier Dark Chocolate Patte; chocolate mousse on a dark chocolate shell.

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