Rob’s Favorite Dishes – Appetizers
The smashed Guacamole at Jack Allen’s Kitchen. The flavor in this is augmented with pumpkin seeds and cilantro and it’s so good I often eschew the chips and just eat it with a fork.
The Charcuterie Platter at Vince Young Steakhouse. I get this every time I go to the restaurant and it’s never disappointed. Smoked salami, duck prosciutto, aged cheeses, dry mustard: if you like smoked meats you’ll love this.
The Jade Dumplings at Chinatown Mopac. The minced shrimp filling with the jade wrappers are about as good a dim sum as one could want. Order them in advance of your arrival if possible because they take about 25 minutes to prepare.
The Berkshire Pork Belly with baby clams at the Paggi House. Chef Ben Huselton has nailed this one. Each bite is effortless and bursting with flavor. The clams afford a sense of symmetry that just about makes this perfect.
The Deep Fried Lobster Tail at Eddie V’s downtown. This is a wonderful appetizer. I like it with drawn butter or you can use the house aioli. Either way it is just a bit crunchy and simply irresistible (apologies to Robert Palmer).
The Fried Pickles at 2nd. Leave it to David Bull to come up with a version of this southern classic that really works! Most places make the pickles to thin and they get dominated by the breading. Bull uses thicker slices and Panko breadcrumbs. Served with a zippy aioli that just leaves you wanting more!
The Aztec Corn and Shrimp Bisque at Chez Zee. Always a bowl, never just a cup for this zesty yet incredibly mellow soup. Topped with a sprinkling of tortilla strips, this soup works at so many different levels that I’m amazed it can be that good time after time.
The Tuna Poke at the Grille at Rough Hollow. This is the kind of dish that would make any Hawaiiian proud. This is a classic with tuna tartare, sweet chili, red onions, chives and ginger scallions. Served on crisp won ton wrappers, these are terrific!
(050920111910)
