Grill soft-shell crabs, brushing with melted butter and Tabasco.
When my kimchi-less Korean taco arrived, I bit into it and was immediately met by flavourful pork, spicy but earthy Korean barbecue sauce that balanced out the smokiness from the grill, and soft, silky avocado.
The longer heads tend to be more bitter, but they turn almost caramel sweet when grilled until soft and dressed with olive oil and vinegar.
RECOMMENDED DISHES -- Chilled curried carrot and yogurt soup, poached pear and frisée salad, ahi tuna and savoy cabbage egg roll, Pastorale Caesar salad, local organic field greens, house-smoked salmon, grilled prime soft-shell crab, steak-frites, cornmeal and cumin-encrusted barramundi, all desserts, cheese platter.
Besides a shortage of salt, the unpleasantly soft "grilled" calamari also lacked the smokiness that grilling could impart.
The food is delicious, the chops perfectly grilled, the pitas soft and puffy and perfect for stuffing with meat and Mike's goat's-milk yogurt sauce — and the now-obligatory dukkah.
For a more Mexican approach, snapper ($13.95) is wrapped in a corn husk and then grilled, leaving it soft, moist and infused with a mild corn flavor that stands up to cilantro, jalapenos and a jicama slaw.
Grill the garlic until soft and blackened.
Cut tomatoes in half and place cut side down; flip when they release themselves from the grill and cook until soft.
(Brush with olive oil, season with salt and grill until charred and soft or roast in a 350-degree oven; peel to tender part, then serve).. Yield: About 2 cups sauce.
Late-season tomatoes come off the grill to pair with soft burrata cheese and a drizzle of balsamic vinegar in a simple combination that belies the brains behind it: the slight char on the fruit elevates the dish beyond its already high station.
