Your English writing platform
Discover LudwigExact(5)
Another entree, pan-seared halibut over pasta e fagioli, was fatally bland.
On the menu are fresh grilled halibut over morel mushrooms and farro topped with organic arugula and white truffle oil.
Nonsteak entrees were less inventive but satisfying, notably seared halibut over baby bok choy (now listed on the menu with oxtail ragout and red-wine butter sauce).
A special of flaky white halibut over a lobster risotto cake with a topper of grilled asparagus was another memorable dish.
Two more dishes were worthy contenders: ma-po tofu, a concoction of spicy minced pork and scallion sauce with tender cubed tofu, and a slab of grilled wild Alaskan halibut over a bed of shiitake mushrooms.
Similar(47)
There's also a deeply flavored crab risotto with Calabrian chili and tarragon, a juicy grilled and braised Berkshire pork chop, and a delicate yet substantial steamed halibut served over a smooth piquillo-saffron-tomato sauce.
Seafood entrees I'd order again are the flaky halibut fillet set over a red flannel hash that was a beet lover's dream, the lighter-than-it-sounds "chicken-fried" blackfish, and the super crab cakes.
1. Season halibut all over with a generous pinch of salt and pepper.
There's kakavia, or Greek bouillabaisse, and grilled halibut served over spinach and rice with a touch of fennel and dill.
Order a Brazilian caiparinha, a drink made from rum and limes, and choose from dishes like halibut served over sweet potato pancakes with tropical fruit chutney ($19.50) or duck breast in a honey-lemon sauce with pomegranate-hazelnut crumble ($19).
Halibut was seriously over-salted, and grilled rare ahi tuna with mixed greens and mango salsa was ordinary in every way.
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com