Wednesday, July 30, 2003

Mostly marine

Posted By on Wed, Jul 30, 2003 at 12:00 AM

There’s plenty of fish bric-a-brac about, some lovely, some kitschy. The broiled seafood platter comes with crab cakes, scallops, shrimp and tilapia; it's plenty for two. Parmesan-encrusted sole suffers from too much crust and too much cooking. There’s a small wine list, divided into four categories (such as “light and crisp”), making it easier to order. A nice, tart key lime pie is on the menu.

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Wednesday, July 23, 2003

Au plaisir

Posted By on Wed, Jul 23, 2003 at 12:00 AM

When you go to La Cuisine, here’s what to do: Order a starter of foie gras (a feature, not a regular menu item). Although it’s not a huge portion, $18 Canadian is not really a lot for this taste sensation that everyone ought to try at least once in their lives. Bused in from Quebec, it’s rich, rich, rich, yet melt-in-your-mouth, served on butter-soaked toast with ladles of Madeira sauce that gild the lily.

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Wednesday, July 16, 2003

Where fish are stars

Posted By on Wed, Jul 16, 2003 at 12:00 AM

Chef Gary Tottis says he prepares the freshest possible fish in a simple way, then complement it with a light salsa that doesn’t mask the flavor of the fish. A couple appetizers have an Asian edge: tuna sashimi and lobster-shrimp spring rolls. Lemon sole is lightly breaded and served with a lemony sauce flavored with dill and scattered with capers. Other treats include Chilean sea bass with green tomato salsa, halibut with mango chutney, salmon with hearts of palm salsa, mahi mahi with pineapple salsa, crab cakes with pico de gallo.

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Wednesday, July 9, 2003

Chain of foods

Posted By on Wed, Jul 9, 2003 at 12:00 AM

Lots of sweets and bagels, sandwiches galore, soups, salads, breakfast sandwiches till 10:30 a.m., specialty coffees and smoothies, all at decent or even bargain prices. If you find favorites, they’re worth returning for, but everything seems homogenized; each food is allotted one flavor and one only.

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