best thing i ate last week (jan. 25-31) - camarones en aguachile verde at Mariscos Puerto Nuevo, Seaside CA

I finally got caught up on "best thing i ate last week" and then immediately got sidetracked once again. But rebounding will be quick. We spent the weekend before last on the left coast again, as Mrs. F had a conference in Monterey. While Aubergine in Carmel-by-the-Sea would be the dining highlight of our visit (you can sneak a peek at the pictures here), that wouldn't be until later in the week and there were many meals to be had in the interim.

Lately when traveling, I've been using Google Maps as a form of aerial restaurant reconnaissance, scouring nearby neighborhoods for places that might not turn up on the usual lists. I doubt I would have found Mariscos Puerto Nuevo otherwise. But there was a promising density of Mexican restaurants in Seaside, a town just north of Monterey that felt less hoity-toity than its other neighbors, Carmel and Pacific Grove. And the menu sure looked right: scan past the usual suspects, and true to the name, there's a focus on oceanic dishes like ceviches, cocteles, and seafood soups.

(You can see all my pictures in this Mariscos Puerto Nuevo flickr set).

Like these camarones en aguachile verde: sweet raw shrimp, swimming in a bright green sauce rippling with citrus and chile, simultaneously cool and spicy. More freshness from some cubed cucumber suspended in the marinade. A few slices of dead-ripe, creamy avocado. This, along with a crisp tostada topped with octopus ceviche, was a pretty perfect lunch.

Mariscos Puerto Nuevo
580 Broadway Avenue, Seaside, California
831.583.0411

travelogue: three days of eating (and other things) in Nashville,Tennessee

My first report from our Southern road trip started with three days in and around Memphis, Tennessee. From there we hit the road to visit another city I'd never seen: Nashville. The contrast is striking: while Memphis feels a bit stuck in time, Nashville is booming. The city is experiencing rapid job and population growth, is filled with shiny new public works projects like the massive Music City Center, and the skyline is dotted with as many construction cranes as Miami in the throes of a building craze.

I was amazed to hear from one of our Uber drivers that the East Nashville neighborhood of our (pretty fabulous) AirBnB was, just five years ago, one of the roughest parts of town. You would never know. Now, it's filled with charmingly restored bungalows, third-wave coffee houses, boutique clothiers, a butcher shop, and several restaurants.^[1]

After three somewhat BBQ-intensive days in Memphis, we were ready for something different. Happily, a place within walking distance of our home base offered just that: Little Octopus.

The restaurant is the product of husband-and-wife team Sarah and Brad Gavigan, who had previously used the space to run a pop-up called – appropriately enough – POP Nashville. POP was the testing ground for a ramen shop that's now made a permanent move to another location called Otaku Ramen (which we also visited, more below), and also hosted guest dinners with folks like Dominique Crenn (Atelier Crenn), Andy Ricker (Pok Pok) and Ryan Prewitt (Peche). Now it houses Little Octopus, which, coincidentally, is run by a chef with some Miami roots, Daniel Herget.^[2]

Little Octopus serves up a long menu of mostly small plates, the overwhelming majority of which are vegetable- and seafood-centric. They are also entirely agnostic as to culinary genre: a Mexican style ceviche spiked with Worcestershire sauce shares space with Mediterranean sardines and a congee that starts in China but ends up who-knows-where, with smoked pumpkin, durian and shiitake mushrooms (it was one of the strangest things I've eaten in a while, but good).

Some highlights: fatty hamachi, block-cut like sashimi, served with a chunky romesco sauce, burnt bread powder and cerignola olives; juicy, crisp-skinned pan-roasted chicken, served over a vibrant salsa verde with a perky herb salad; those sardines, fat and fresh, simply grilled, dusted with bottarga, and drizzled with lemon and olive oil.

While I often seek out local flavor when traveling, not every restaurant needs to bleed the terroir of its immediate surroundings. This was good, fun food, and a welcome change of pace.

(You can see all my pictures in this Little Octopus flickr set).

Little Octopus
604 Gallatin Avenue, Nashville, Tennessee
615.454.3946

The next day we checked out the usual tourist things downtown, including a peek at Ryman Auditorium and taking in a little honky-tonk at Robert's Western World. The highlight for me was Hatch Show Print, a letterpress print shop dating back to 1879, still operating and now situated inside the Country Music Hall of Fame. Lunchtime found us in the Gulch, which everyone talks up as a booming new Nashville neighborhood,^[3] and also happens to be where Otaku Ramen recently established a permanent home.

The menu at Otaku is short and sweet: basically, four types of ramen, supplemented by a couple different steamed buns as "snacks" and a few rice bowls. The ramen was quite good. I'd be torn in picking a favorite between the "Tennessee tonkotsu," which featured a hearty, creamy pork bone broth along with confit pork, woodear mushrooms, black garlic oil and a runny egg; the restorative paitan ramen featuring a rich, cloudy chicken stock with chashu and greens; or the more traditional shoyu ramen with a limpid golden-brown chicken and dashi broth base.

For an extra $6, a lunch "set" will get you a bun and an "add-on" to your ramen bowl (i.e., an extra egg, a spice "bomb," or some karashi takana), which is money well spent. The hot chicken bun was pretty much a perfect little snack, the puffy clamshell bun holding a slab of juicy, spicy chicken along with some Kewpie slaw and a couple sweet dill pickles.

(You can see all my pictures in this Otaku Ramen flickr set).

This was an ideal lunch for a cold, blustery Nashville day.

Otaku Ramen
1104 Division Street, Nashville, Tennessee
 615.942.8281

(continued ...)

best thing i ate last week - tendon and conch at Alter / Contra dinner

The list of NYC restaurants I want to try runs deep, but Contra is one place in particular that is pretty high up on that list. The accessibly priced 6-course, $65 tasting menus put out by young chefs Jeremiah Stone and Fabian Von Hauske are, by many people's estimation, not just one of the best deals in town, but one of the best meals in town without qualification.

So I was thrilled to hear that one of my favorite local restaurants, Brad Kilgore's Alter, was bringing the Contra guys to Miami to do a collaborative dinner. It all happened last Tuesday, as the chefs alternated rounds for nine courses. It was a great night with some really outstanding food.

Dish of the night? For me, it was this combination of beef tendon and conch in a pool of creamy, nutty sauce, given funky depth by XO sauce and bitter contrast with sprigs of radicchio tardivo. It was a great, unexpected combination of flavors, but even more so was all about the unusual, exciting textures of the components: the gelatinous tendon, the spingy conch, the subtle crunch of the radicchio, the creamy sauce.

Other standouts: the sweet raw shrimp with onions and burnt cream (the burnt cream almost like a savory dulce de leche, with the richness of miso); the chawanmushi with crispy artichoke, venus clams and truffle (maybe a soft egg v.2.0?).

This is, I hope, the first of several collaborative dinners Alter will be hosting; it was an auspicious start.

(You can see all my pictures from the dinner in this Contra @ Alter flickr set).

best thing i ate last week (jan 11-17) - short rib carpaccio at Kris Wessel gastroPod brunch

Only a week behind now! It's been mostly home cooking since returning from our winter break Southern expedition, but a Kris Wessel sighting was enough to get me to venture out. Wessel, chef of the much-missed Red Light on Biscayne Boulevard (who then passed through Florida Cookery and Oolite), surfaced to do a brunch with Chef Jeremiah Bullfrog of the gastroPod. Fortunately the rains let up and the winds calmed down enough for them to serve up five courses the Sunday before last.

It was all good and tough to pick a favorite, but the standout for me may have been the short rib "carpaccio" – thinly sliced boneless short rib cooked at low temp to bring it up to medium rare and melt all the connective tissue, brushed with warmed beef fat, and plated with slivers of fresh and dried pears, nutty asiago cheese and a drizzle of olive oil. Also in the running: Kris' eggs creole with tropical BBQ goat, and Jeremiah's chilaquiles spiked with gochujang and sprinkled with crumbled chevre.

(You can see all the pictures in this Kris Wessel gastroPod brunch flickr set).

Maybe the best news is that Wessel is close to getting back in the game in Miami – be looking for more details soon on a "southern tropical" BBQ spot in Little Haiti.