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" ... -Avoid wasabi and soy sauce - these do not go well with tequila. ... "
" ... As the name implies, 1770 House has a centuries-long history in hospitality and their charming garden is the ideal spot for dinner before fall arrives. The verdant grounds feature a beautiful fountain and a variety of outdoor seating options. Chef Michael Rozzi served New American cuisine incorporating local produce, seafood and meats into the menu. One of the signature dishes is the spicy fluke tartare made with marinated cucumber, black seaweed, and wasabi tobiko. The appetizer that really wowed me was their chilled corn soup which is velvety and seasoned with smoked paprika, pipicha and Lardo Ibérico. As a main I had prime filet Mignon à la plancha with a Madiera glace king trumpet mushrooms, bok choy and leeks which was also delicious. ... "
" ... He is fanatical about his ingredients. All of his produce comes from local farms, and artisanal items such as cheese, prosciutto, almonds and pistachios are from small producers in Italy. The 25 year-old aged balsamic vinegar is from Modena. Olive oil, sweet with a hint of pepper, is from Giuseppe’s own farm in Salerno. Then there are the specialty items from all corners of the world: fresh wasabi root- a garnish for the crudos-is from Japan as is the toro sashimi, wild Dover is sole from England, and John Dory from France. ... "
" ... This former pop-up restaurant moved into a permanent space at the Clarion Hotel Post earlier this year. Japanese-inspired fare is made using sustainably sourced and traceable Swedish ingredients from like-minded suppliers, and greens like fresh wasabi come from the hotel’s rooftop garden. The Chef’s Choice tasting menu with an optional beverage package that includes pairings for each course is a curated 6-course menu that showcases the ingredients of the season. ... "
" ... When servers delivers the dish, they explain the sauces and point out salts meant as a finishing flourish. But the gorgeous flaky salt is not really needed for the well-seasoned fish and chips, making them seem like a placeholder. A little wasabi slaw might make more sense in that spot. ... "