Americana Diner

Ahh, the Americana Diner. With its “look at me” almost satirical mod/funky exterior of various colors, it appeals to many tourists (or lost families) as they drive by on the major US highway that cuts through Windsor, NJ. It contains a more traditional dining hall were we ate, and a lounge where I can only imagine the coolest diners gain access.

Fresh from a good result at competition in New Brunswick, Chris and I decided to stop by on our way home.

There are definitely times when you feel as if there’s a clear generational gap when you enter a diner- whether it’s because you're not from the small town, or because you’re under 60. Sometimes stepping into a diner makes you feel as if you’ve gone back in time, as people and their fashion/mannerisms seem to have regressed.

ipads! 

This is not the case at Americana Diner. Don’t let the name fool you into expecting some nostalgic “real” good ol' America-lore. The hostesses here wear the latest fashions (one was wearing a leopard print cardigan that I also own), have their makeup fully done, and seat people using iPads. People I can only assume were management (or family of management) walked around in nice argyle sweaters (remember it was abnormally cold this weekend) and pressed slacks. The vibe is very modern and upscale (for a diner) with the senior citizens and family brunchers dressed up a bit more than usual. Some were even in heels!

With a wait of about 10 minutes, the place is comfortably packed on a Saturday afternoon at 2PM. Turns out that at 2 they switch from their brunch menu to their dinner menu. Personally, I think 2 PM is too early for a diner to start their dinner service, especially because I believe that diners should serve breakfast all day long. However, they try to ease their way into it with a front page of entrees (fancier than your average choices) and a back page of sandwiches and burgers. Note that the menu was just a one-pager, with a good half of the front page being dedicated to their wine and beer menu which was a respectable size, even for a larger non-chain establishment.

Their motto is "Our Effort is Our Distinction" and indeed, service must be something they drill into their employees, because it was clear that there was much more attention being paid to us than usual. Our waitress was pleasant with an quiet, almost meek friendliness and always quick to re-fill our water, even getting us larger glasses than other tables because we were sipping so often. A separate person brought our bread- an artisan baguette proudly served in their custom-made sleeve (“we here at Americana Hospitality Group are proud to present you with this fresh-baked…”) filled with sesame seeds and raisins and butter sprinkled with sea salt. The bread was sweet, which was an interesting contrast to most places that provide you with plain bread. This being said, we were seated to a table left with bits of broccoli from the last person, and other food particles on Chris’s side of the booth.

Food came out FAST. Before we knew it, mango and raspberry iced teas ($2.50 each and made from fruit puree) and our $8 fried calamari came out. It was quite a generous portion for the calamari, laid out on a large lettuce leaf with two dipping sauces- a lemon caper aioli-esque sauce and a marinara. The freshness of the calamari and general treatment of the squid was superb and equal in tenderness to that of any top-notch Italian restaurant. However, the batter quickly became soggy due to the excess oil that built up in a pool on the plate as you kept eating. Sauces were tasty and well-balanced in tanginess and saltiness, and the caper sauce especially was creamy with a nice kick of spice/chipotle.

Both Chris and I came across hard pieces of indiscernible plastic or maybe shell in our calamari, which was unfortunate. Like the dirty table that undercut the excellent service, this too cast a shadow.

piled high! 

As for entrees, Chris and I picked opposites to see how they execute their wide-ranged dinner menu. My soft shell crab on a bed of julienned veggies was a steal at $14 dollars. Piled high on a base of garlic butter sauce, my veggies (peppers/carrots/zucchini/etc.) sliced very evenly, well-cooked with the slight snap that you expect. My tiny crab was laid on top and garnished with aggressively fried leeks/onion bits (just how I like it!) Crab was generously flavored and sautéed and very easy to eat, but because its size, had very little substance. Not necessarily a healthy dish, despite the mound of veggies, due to lots of oil like the calamari before it. I would definitely order it again for the price value and hope that I receive a more generous portion of protein next time. Compared to the last time I ordered seafood at a diner (see our Silver Coin Diner review) this was leaps and bounds better in taste.

Chris had a somewhat worse experience with his dinner (lunch):

cheap chic 

For $9 I decided to go with a cheese-steak. They had a good list of sandwiches that included pastrami and a classic Reuben, but I wanted to go with something I was more familiar with. I've had plenty of cheese-steaks growing up (living only minutes from Philly) and almost every pizza shop in the Cherry Hill area has a cheese-steak on the menu. I've tried the classics in Philly, Pat's, Geno's and Jim's and those three are still the gold standard for me. The cheese-steak at the Americana was good. It consisted of a standard roll and steak and the fixings were fried onion, mushroom, and provolone. The one problem was that everything was standard. None of the ingredients added a wow factor that made the Americana's cheese-steak better than the rest. The cheese was a little overpowering, the roll did not help out with any stability (making it a mess to eat), the mushrooms and onions were absent in the flavor profile, and I swear they barely seasoned the steak if they did season it at all. Was it a good cheese-steak? Yes. Was it worth $9? Probably not. If I could give two tips, I would recommend using a baguette style roll (nice and crisp with every bite) and I would use a little salt.

and we leave you with an image of chocolate!

This place has a clearer vision than other diners, and seems to be experiencing success in an iffy-at-best economy. This could be due to its financial support (it seems to be part of a restaurant group that owns 3 other places) and to the fact that it clearly has hired an experienced chef who can dish out more just eggs and toast.  Don’t take a family here thinking that you can get away with a wearing sweatpants and leave with a bill under $40. However, if you’re looking for a fancier evening, this could be the place for you.

Legacy Diner

The Legacy Diner rests on the White Horse Pike in Audubon, NJ. The building looks relatively modern for a diner, and from the outside everything looked like it would be neat and tidy. Eating here was a coin flip between the Legacy and Oaklyn diner, so hopefully we'll check out the latter very soon.

The inside of the building was warm and clean and it got my hopes up for a warm, comforting meal. After we were apathetically seated by the hostess, we were waited on by another woman who seemed to be in a hurry. Chi and I both felt rushed when we were asked "what will you have this morning?" less than a minute after we had picked up the menus. Granted, I'm sure there are locals that don't need the menu, but I'm here to be thorough. We told her we needed another few minutes two more times after the first time, and she finally gave us some peace and quiet to decide on our breakfasts.

Legacy Sampler

To be dramatic, my breakfast was tumultuous. I didn't suffer any injury or anything like that, but I was confused about what had just happened when I picked up the check. The eggs were very in between over medium and over easy. I ordered over medium and the whites came out to perfection; however, the yolks were extraordinarily runny and hardly warm. Despite the cool eggs, they tasted very fresh and had great flavor, so I don't want to complain too much there. The bacon was cheap and lean. I think I speak for a lot of people when I say a high fat content in bacon comes with the territory of being high quality. The lack of fat on the bacon left them a little bland difficult to cook. Impressively, though, they rendered what fat was there into chewy deliciousness that countered the crispy strips quite well. I chalk the bacon up as a success. The real let down of the breakfast was the sausage. The Legacy is an establishment that favors the fat links, and I've had some pretty good fat links. They Legacy's links were mushy, oily, had a thin casing, they were bland, and they were boring. I hate to be so harsh, but I struggled to eat them. The gold medal winner on my plate was the pancakes. I saved them for last and my first bite was full of bliss. They were both salty and sweet. They were light yet doughy, and they were cooked to a perfect golden, brown color. Some of the best pancakes I've ever eaten. If you go, get the pancakes.

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Readers of Two Spoons will know that I tend to be very skeptical of diners that have epic names that imply some sort of superiority. Obviously, diners can’t be named “The Mediocre Diner” or “The 32^nd best Diner in this County”. Sometimes, I feel as if they lose sight of what they were in their prime. Most diners are family opened/operated, but as reins are passed through generations, does the passion get diluted?

Le Bakery

For starters, the Legacy Diner is a little difficult to get to. It’s easily findable on Google Maps or a GPS, but once you get there parking is a little bit difficult (and dangerous) as the diner pours directly into/from the White Horse Pike. I imagine that this is good for business with the White Horse Pike being the important thoroughfare that it is, and I feel that the fast and furious customer is what the staff at the Legacy Diner have come to expect. The crew was decidedly angsty as we weren’t greeted immediately or enthusiastically when we entered and the lady who seated us just dropped our menus at the table instead of handing us our menus after we sat. The busser was still cleaning when we were seated, and the 6 dollar tip from the table before us still lay glaringly awkward back at us.

It seems to be a new diner, clean with modern appliances and a more open-dining feel.  Upon looking at their website, I’ve discovered that they’ve been open for a little over 20 years- which in my eyes, for a NJ Diner, is pretty young. (Side Note: They do seem to have a nice, functioning, and well-maintained website!) The bakery was small, but well stocked with the typical oversized pastries, cookies, and Sesame-themed cupcakes- a phenomenon that I still don’t understand. There were even long-stemmed chocolate-covered strawberries offered.

Mediterranean Omelette

Our waitress was rush-y, and I ended up settling the Mediterranean Omelette- just adventurous enough to see if I could taste the “fresh ingredients” that they so proudly tote. Immediately, I could taste that there was too much olive presence, which I feared, but didn’t realize to what extent it would be actualized. The amount of olives was generous, but it was more the overwhelming smell/flavor of olive that transferred through the whole omelette that took away from the experience of the spinach, tomato and onions that were actually well-cooked and did, in fact, taste fresh.  The home fries that came with it were well-cooked (with lots of butter?) but poorly seasoned with large chunks of burnt potato. When will diners realize that there is a standard of quality that should be expected with a potato, even if it’s just thrown on the grill and served as a side-dish? Overall, I would say that the best part of the meal was that it came out fast and hot-which I suppose means that their impression of ‘get them in, get them out’ stays intact. Also, it was relatively cheap.

What is the legacy of the Legacy Diner with this type of business model? Or, did we just catch them on an off day? 

Summery Quinoa with Shrimp and Broccoli

Quinoa may be my new favorite grain of the moment. I can add it to my repertoire of go-to dish staples that include rice, risotto-y dishes, pasta, and couscous (more about couscous later). After watching it being used on the Food Network for years and struggling over how to properly pronounce it in public, Chris’s mother got some for us from the local grocery store and we finally had a chance to experiment with it.

Here’s a quick, fun, and light dish with ingredients that can easily be exchanged to make it unique to your taste preference. As a main dish it would serve approximately 4 people. The best part of this meal? Serve hot OR cold! (When cold it functions almost like a pasta salad). 15 min prep; 25 min cooking time


Quinoa- 2 cups (red or white will do)

Cucumber/Onion- approximately 1 ½ full cups once combined. Easily add your favorite no-non-sense veggies, like carrots, celery, etc.

Shrimp- 1 cup of raw, uncooked shrimp (ours started off as the frozen but ez-peel kind). As you see, ours is generally larger- aesthetically it looked more appealing. Also, as the quinoa was the focus of this meal, we kept our protein limited to 1 cup between the 2 of us, but your mileage may vary.

Oil or butter – (minimal) to cook the shrimp.

Summery Zest- We used orange zest as well as lime to help bring out the clean flavors of the veggies and the grain.

Herbs to garnish- We picked Thyme, but anything that could be grown backyard in a garden should evoke the same outdoorsy nostalgia. Rosemary would probably be great (especially if you substitute the shrimp with some lamb or chicken).

4 cups of water- See ratio of water to quinoa below.

Chicken stock- in our case, we used chicken bouillon because we had run out of stock. Read the instructions on how many cubes to put in. Ours was 1 per every 2 cups.

Seasonings- Minimal as to not obstruct natural flavors. Salt/Garlic salt and pepper to taste.

This meal was created in the middle of winter. Granted, it’s not like this winter has been particularly cold or devastating…but in a season filled with overeating and being cooped indoors, this meal left us feeling full but amazingly light.  Great for dieters who still want a satisfying meal.



Add four cups of water to a medium sized sauce pan and turn the heat on high.



Add two cubes of your favorite chicken bouillon to the heating (boiling) water.

Feel free to make as much Quinoa as you please, we decided on two cups (Quinoa to water ratio should be 1:2). Add once water/chicken stock is boiling, and keep an eye on it. Took us twenty minutes to cook. You can tell the quinoa will be done when it becomes clear and you can kind of see the germ within.  

Chop up 2-3 cups of your favorite vegetables, we had onion and cucumber. Mmm.

Make sure to buy raw shrimp! Thaw, peel, and pat them dry before cooking.

We only needed a little bit of oil for flavor. Lay the shrimp in the hot
pan away from you so none of the hot oil splashes at you!

You only need to cook the shrimp for a couple minutes on each side
with medium-high heat. Feel free to season them to taste.

Your Quinoa should be done by now! start layering your fresh veggies on top.

Lay your shrimp on top of everything and start seasoning. We used some fresh orange zest.

We were feeling crazy so we added some lime juice to the equation.

The final product was crazy awesome. Light, fresh, summery, and easy!

Sometimes nothing is better than blanched broccoli. Go ahead, let loose. We had broccoli on the side, but it would be a great addition to the actual meal as well.

By the way, you can pronounce quinoa two ways: KEEN-WAH or KEEN-OH-WAH. So there you go.

Collingswood Diner

 

The Collingswood Diner is not my favorite diner, although I wish it could be. I feel like it’s a diner that I had to have been a part of growing up, and to suddenly enter as an outsider, I feel disconnected, and unaware of what’s ‘usual and customary’ here.

Collingswood Diner

Our waitress was kind and attentive enough, but had unkempt hair and makeup, with a distinctive ring around the collar on her white polo accented with a festive “Jesus is the Reason for the Season” pin. (We visited a few days before Christmas.) As she poured our coffee, I can definitely say it detracted from my appetite a little, although I tried to see past it.

This is not a shiny, new diner. It is large, kind of dark and impressing from the outside, located at a major intersection that connects to a highway, so getting into the actual parking lot can be a little daunting if you haven’t done it before. However, I am a fan of having diner at this part of time, simply because I think it’s as nice cross-section of diner-enthusiasts of all socio-economic ranges, since you get populations from the major towns nearby. Inside, there is a friendly, multi-cultural atmosphere- tables full, and big group tables of work buddies hanging out.

An Excess of Powders

My French toast was well intended, but overall not that delicious. I appreciated the extra cinnamon they sprinkled on top (quite liberally) because it gave an extra pop of flavor that can be missing from mass produced breakfast breads. However, because of this generous cinnamon, and the cold (and NOT plentiful) butter that was provided, my butter stuck to the cinnamon and to my knife, and not to my toast! As happens with French toast when it’s too thick- very little of the egg can even hope to get all the way through, so I felt as if I was eating a kind of bland cake. After dolling it up with the works, it was decent, but kind of disappointing.

Darn Good Omelet

As Chi worked her way through her French toast, I picked through my western omelet. It is my favorite of the omelet and I'm very pleased that the Collingswood Diner had one of their top chefs on the line that morning. One of the easiest tasks that diners can't get right is cooking an egg all the way through. I've had omelets, scrambled eggs, fried eggs, and poached eggs where In the middle is slimy, clear, raw egg. Too me, that's unacceptable. Collingswood Diner cooked the egg in the omelet perfectly. There was plenty of diced ham, onion, and green bell pepper. It was a great omelet. There was one small problem, and that was with the cheese. Cheese in an omelet costs extra, but I ordered it anyway. The slices of American were concentrated to one half of the omelet making it very globular and gooey on one side and flat and a little dry on the other. However, I'm not going to let concentrated cheese sully this omelet's good name.

The home fries were a bit on the lacking side. I'm starting to think I'm become more of a hash-brown  type of guy. There's more of an opportunity for crispiness and fluffy potato to live in harmony with hash-browns. These home fries met the same fate as other establishment's home fries. They weren't cooked enough twice. They weren't cooked down to an appropriate level of softness and then when they got to the grill or frying pan, they weren't cooked to the right level of crispy. This leaves the diner with kind of hot, kind of raw potatoes.

Rise & Shine: A Steak & Egg Place

Butter and Jam

On December 28th of last year I woke up in Las Vegas, Nevada absolutely starving. I usually eat breakfast at 6am on weekdays, so by the time I drive Chi and myself to the Smith's shopping center on Decatur Boulevard at 8am pacific time, we were famished. The shopping center (strip mall) was home to a sunny looking breakfast joint called Rise & Shine: A Steak & Egg Place. The name of the restaurant needs some work as does some of the decorating and uniforms, but the food (for me) was quite pleasant.

Biscuits and Sausage Gravy

I've been on a bit of a biscuits and gravy kick for the past month, so I thought it would be neat to try a southern standard in the great southwest. The meal consisted of two biscuits covered in sausage gravy, two eggs any style, and hash browns. Oh, and a pot of bread. "What is a pot of bread?" I inquired. I soon found out that it was essentially a cinnamon loaf biscuit baked in a tiny clay pot, fun. The entire plate was very good. I was surprised at how well they pulled off this regional dish. The gravy was thick and covered the biscuits like the Silver Coin's Hollandaise sause, except it was delicious. The gravy could have used a little more sausage, but what sausage was there offered a ton of zesty flavor. The eggs over medium were placed on top of the gravy and biscuits which made for a playful presentation that I have yet to see on the east coast. Also, the eggs were cooked perfectly. The hash browns were only kind of hash browns, but definitely good. Instead of shredding the potatoes, they made little potato pellets which created a high surface area to volume ratio and in effect crispy on the outside and soft on the inside. The next time I'm visiting Sin City I'll make sure to stop by Rise and Shine.

A Potted Pot of Bread...

Now, let me preface this by saying that for the three years I lived in Vegas growing up, I hardly ever ate breakfast, and it was never impressed upon me that Vegas had any significant breakfast scene despite the famed $5.99 steak and eggs buffets at the casinos. So, to find a breakfast place that was so close to my family's house was a pleasantry in itself.

Inverted Flower Ceiling

Rise and Shine is a cute place, a bit too bubbly and funkily decorated for its own good, but perfect for a whimsical child at breakfast with his or her parent(s). I enjoyed the ceramic collage walls, even the umbrella flowers that made the ceiling of orange, pinks, purples. (Despite the fact that look kind of like jellyfish). A back wall occupied by an exposed kitchen and an organized prep bar was nice to see, but the cook did not work as fast as I would have expected a kitchen to run back home. (This being said, the restaurant was no where near being full).  I did NOT enjoy those uniforms- like a mix between pajamas and scrubs, and styled like the girls who wore them couldn't figure out what they were either.

Fluffed Up, West Coast Style

My Illy brand coffee was delicious, and for an extra fee they offered it double-pressed (!!) I made my own omelette, filling it with spinach, green pepper, avocado, etc. which came with a side of hashbrowns and a biscuit. These hashbrowns were not hashbrowns in the traditional sense, nor were they homefries...they were little somewhat crispy, greasy, highly flavored potato pellets that were unlike any potato breakfast food I've had before, but one that I would happily have again. My biscuit was entirely passable with its warm, somewhat dense softness, although not as tasty as the butter it came with. My omelette was also tasty- well done on the outside like I like it, although perhaps with too much avocado. The vegetables were a good size and were not overcooked. Overall, it tasted just as good as any veggie omelette I could have concocted back home, so nothing to complain about.

I would definitely try another dish the next time I'm in Vegas and need a breakfast near home (in Southern Highlands, Las Vegas). I will say, however, that Chris and I were definitely put off by how fast we were given our check. Even if you say "it's no rush", but you give us our check less than two minutes after you give us our meal, it's going to be rushed. Or, I may just get a side of those tasty potato hashbrowns and watch the young,awkward waitresses scuttle around. Total cost: $24.

By the way, the difference between breakfast on the East Coast vs. breakfast on the West Coast? The table settings:

Look at all that hot sauce!!

Red Wine Roasted Brussel Sprouts

Taken from a book I received for Christmas:

The Vegan Holiday Kitchen

Below is our take on the recipe, which we followed pretty well, all things considered. Makes 8 servings (seriously, a LOT of food). Ingredients below:

1 and a half to 2 pounds of  brussel sprouts (we used a packaged bag of 2lbs from Wegmans)
1 red bell pepper
1 cup of carrots (recipe calls for baby carrots, but we just sliced normal ones)
2-3 cloves of garlic
2/3 cup of Red Splash - a blended dry red wine (instead of 1/3)
3 tablespoons of maple syrup (or agave nectar, for a lighter/healthier feel)
1 and 1/2 tablespoons of soy sauce (sodium reduced as a the recipe suggested)
1/2 tablespoon of dried tarragon
1/4 teaspoon of dried thyme (or, fresh, since they're not that hard to come by)
and salt and pepper to taste

The pictures are pretty self explanatory- and the recipe is super easy! Prep and cook time took about an hour for us in execution, and we also reheated up some creamy wild rice soup we made the day before (pictured below).

Wash the brussel sprouts, take off the stems, and cut them in half.

Add brussel sprouts to carrots and peppers in a large mixing bowl.

Drizzle delicious maple syrup over the bowl of veggies.

Kikkoman is the only type of soy sauce that should be used.

We doubled the red wine because we could. Good choice.

Everything from the mixing bowl goes into a baking pan, we used a clay one.

The red wine made for an interesting color with a great rustic taste.

A match made in heaven (the salt in the soup balanced out the meal).

The Little Tuna

What makes a restaurant successful? Is it a well executed vision of food profiles and flavor? Is it friendly, passionate and knowledgeable staff? Or, is it in a name?

I had heard good things about The Little Tuna, located on "Restaurant Row" in Haddonfield, NJ, which is why I leaped at the chance to buy $50 worth of food for $25 on LivingSocial a few months back. However, when I got home that same day, in the weekly coupon saver, was a Little Tuna PAGE of coupons. It made me wonder if the restaurant was struggling, which in turn made me wonder about its quality.


Luckily, they (do) do tuna very well.


Let me preface this by saying that I have, thus far in my short relationship with fish, had a very volatile relationship with fish in any raw form. My first meal after becoming a pescatarian, about a year ago, I had sushi- nothing crazy, but some tuna rolls and some salmon ones. Taste-wise it was pretty uninteresting to me (I guess I'm all about the tempura-based sushi), but the real horror was that on the walk home and for the rest of the night, I started swelling up...everywhere. I had a severe allergic reaction- and to what exactly I'll never know- but that's enough to make anyone avoid raw fish.

Seared Tuna wins MVP

But, this tuna was seared, so I decided that I would try some peices off of their appetizer menu, instead of getting a tuna meal, and that it was safe enough.


The Little Tuna offers a series of tuna plates (they make it a point to tell you that it's "sushi-grade") that can be served with (a) wasabi and ginger, (b) jamacian jerk style, or (c), what we got, sesame encrusted. Truly delicious, and not overdone with sesame, the pieces came out a touch before warm with one sesame and one wasabi-based sauce for dipping. The tuna was a great pink, with no sliminess. In the past, I find that tuna in extended slices can get strange in the middle with the flesh tearing in strange, unappealing ways (especially at the moment where cooked meat meets with uncooked), but the transition on these pieces was perfect. I felt that I was actually just enjoying tuna in a very pure form with my own choice to enhance the flavor as much as I wanted. By far, my favorite part of the meal and something I would come back for.

Coconut Crusted Tilapia with Lime (?) Chutney

My main entree wasn't quite as delicious. I ordered the coconut crusted tilapia with a (supposed) lime chutney. I say supposed because the chutney was comprised of apples, and what I can only assume are a bevvy of spices, with (maybe) a squirt of lime over it. Very little lime was there to help cut through the coconut- which was thick and of the sweetened variety. This threw me off because between the reduced apples, the coconut, and the white fish (which was soft, and relatively tasty on their own) left the meal very sweet overall. Relatively delicious, but very strange. I had to salt it quite a bit to help the flavors balance out. The sides were decent- vegetables weren't too over-boiled, and my potato was yummy, as potatoes always are.

The Little Tuna served good food, however the restaurant was inconsistent to the point where it did not live up to my expectations. The Little Tuna did a nice job of creating a feeling of private dining even though most of the seating is an open table style. The tables were draped with immaculate white table clothes and came with its own bottle of imported, bottled water, which I'm sure was not complementary. We were seated immediately and our waiter hurried over. He was very eager, but that didn't make up for his lack of focus/forgetfulness since we ended up waiting for him most of the night. To put this in perspective we started out just getting water, he then said he would bring us bread, he came back and took our appetizer order without bread, reassured us he would bring us bread, came back minutes later with our appetizer with no bread, took our entree order, asked if there was anything else he could do for us, and I replied, "just the bread, please." Five minutes later we had bread. I know this sounds petty, but the point is I must hold The Little Tuna to a higher standard than Ponzio's Diner down the road.

Flounder Stuffed with Lump (?) Crabmeat

For my entree I ordered the Flounder Stuffed with Lump Crabmeat. As a rule, if I have the opportunity to eat more than one animal in an entree, I usually take the opportunity. The flounder was delicious. It was very flaky and tender. It was seasoned with an expected Old Bay-type crab seasoning making it feel very Maryland. Although it made sense it was boring. I expected that the lump crabmeat on the inside would tie everything together and bring the dish to the next level that it should be at. I was met with something I did not order. The lump crabmeat was much closer to a paste crabmeat. It was a bland texture that could have been fulfilled by the delicious garlic mashed potatoes (skin included) next to the fish. The end result tasted like delicious flounder stuffed with mushy crab-flounder. The second side on the plate was a pile of steamed, unseasoned vegetables. It was sadly uninspired and lacked an overall freshness that I look for in seafood. The natural texture and taste of crabmeat is what makes it special when paired with a flaky white fish. Don't pulverize the crab, please. Maybe I'll get a double order of seared tuna next time.

OM-NOM-NOM-NOM-NOM!