The most satisfying of these is grilled squid stuffed with short ribs and served alongside chorizo-tinged lentils; and the sliced pan-roasted pork belly, sturdy dominoes of fat, is wonderfully offset by a bed of shimeji mushrooms, scallions, and pickled jalapeños.
Also satisfying was the spicy calamari salad (lightly breaded flash-fried squid with baby greens in a piri-piri dressing).
Yose nabe, though, was a bountiful and satisfying stew of fish, shrimp, scallops, squid and assorted fish in a clear, fish-flavored broth.
Pa jun, a big scallion-filled pancake ($8.50), is lively and satisfying, especially when filled with shrimp and squid ($11.50).
A more satisfying choice was the Maine mussels, with squid-ink spaghetti when served as a primi, but sautéed in white wine, mustard, garlic and cream sauce as a secondi.
I bit into it, and found it had the consistency of raw squid — salty, and tasty, with a satisfying snap.
The seafood salad, with its tender squid, scallops, shrimp, mussels and clams, was light and satisfying, with the essence of olive oil blending with lemon to enhance the delicate sweetness of the meat.
Sancocho, a satisfying Puerto Rican soup with lots of Caribbean root vegetables, shrimp and squid, is beautifully seasoned.
The rings of fresh squid are tender and smoky, and their chewiness makes a satisfying contrast with the crunch of the beans.
Also satisfying was seafood udon noodle: Japanese wheat noodles plumped up with fresh squid, shrimp, fish and clams in a sauce of chives and yuzu butter.
