I encountered a delicious treat at Amen Street last week and had a chance to sample some of the freshest fish and most succulent gnocci I have ever had the privilege of trying.
Salmon belly is a beautiful dish to behold: grapefruit pink and shiny with moisture. Chef Stephen Ollard prepared the salmon by curing it with bourbon and soy, topping the raw wonder with an equally as raw Kumamoto oyster. Sweet onions decorate the length of the fish and accent the fatty flavor.
To follow came a golden tilefish resting on a tangle of wild mushrooms and house-made gnocci. the salty, buttery, flaky and earthy dish has texture variety and depth.
The taste of fresh seafood, raw and otherwise, always inspires conversation and I learned an interesting bit from the Chef: when discussing the flavor of the oyster, Stephen informed me that they are particularly delicious when topped with granita, a slushy mixture made of ice and champagne. Now I have to try this!