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Then followed steamed Prince Edward Island mussels in a subtle garlic-shallot-crushed red pepper broth.
The steamed littleneck clams, heavy with the taste of dried oregano, made me crave a glimmer of the white wine and chili pepper broth noted on the menu.
The garlic-parsley linguine surrounded by seafood in a red pepper broth was tasty, as was the pan roast of bay scallops, sweet potato gnocchi, oyster mushrooms and baby spinach in a white wine sauce.
Why the menu bothers to list crispy tofu in a pepper broth ($22) is beyond me; it's like offering sliders at a sushi bar.
Legend has it, in Mexico, nothing cures a tequila-fueled hangover better than cow's stomach stew in a spicy chili pepper broth.
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They shared a beef dish boiled in red-pepper broth.
Then join other guests — mostly couples in resort-wear finery — and make a night of it dining in the neighboring Great Room, where Cupertino Ortiz prepares innovative Caribbean dishes like octopus with watermelon ($14) and kingfish in tomato-pepper broth ($29).
The no-cook sauce, a breezy blitz of red pepper, garlic, broth, tahini and spices, has both Middle Eastern and Mediterranean influences.
The first was a thin pepper-spiced broth with calamari, mussels, scallops, shrimp, rice, potatoes and cilantro; the second was creamy, with beef strips, onions, tomatoes and a bit of angel hair pasta.
Stir in the salt, pepper, seltzer, chicken broth and butter and mix well.
Fat steamed mussels needed only salt to bring out their flavor — and the depth of their red bell pepper and coconut broth.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com