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One of Biaggi's chef's specialties is the North Atlantic Saith, a moist flaky fillet served with vegetable couscous, clams, mussels, and a gralic-saffron seafood broth. This dish was pretty subtle, nothing too striking or different from any other seafood dish or even within itself. The broth was key to the dish. It acted as a flavor enhancer and brought your taste buds full circle with the seafood flavor. The texture was great, the fish and seafood were fresh and cooked perfectly.
One of Biaggi's chef's specialties is the North Atlantic Saith, a moist flaky fillet served with vegetable couscous, clams, mussels, and a gralic-saffron seafood broth. This dish was pretty subtle, nothing too striking or different from any other seafood dish or even within itself. The broth was key to the dish. It acted as a flavor enhancer and brought your taste buds full circle with the seafood flavor. The texture was great, the fish and seafood were fresh and cooked perfectly.
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