Samuel Moehring / Fish

Bright, bright, bright! The fish themselves were very rich while remaining light and open to the flavors of the brisk pears and the salty Idiazabal cheese. Texturally interesting, using the silkiness of each element (the pears were very minimally grainy) to unify the textures, but contrasting the firmness of the cheese, the meltiness of the fish, and the slight crisp of the pears. Brilliant!

With ponzu. Maybe not the most responsible of choices, but...you know. It's such a wonderful fish.

Like spicy tuna rolls? You'll like this. I love stuff served on crispy rice, because that crispy-warm-starchy texture is so wonderful and hard to come by. While the jalapeño and balsamic seem like small parts of the dish, a little bit goes a long way and fleshes out the whole taste of the dish.

Fried scallops with a sweet-sour sauce. Really, what more is there to say? You'll love it.

I like black cod a lot---it's the brige between the oily fish and the flaky white ones. A simple, unpretentious preparation, very well-rounded with the addition on the honey to the soy sauce.

These are, without a doubt, the best fish and chips on the face of the earth. Crust is crunchy, fish is mild and flaky, and fries are lacy (crispy where they should be crunchy where they should be) and satisfying.