culinary roadtrip to the central coast, pt. 2

This dish easily had WAY MORE tuna than the fried rice version (which I’d spied at the next table). The above image does not do it justice (indoor restaurant lighting and I didn’t have my Speedlite flash handy); The tuna was perfectly seared and Gregg plated it over a sweet-spicy sauce which I think contained soy sauce, brown sugar, jalapenos, and ginger. It was amazing! We all repeated dishes from the previous night’s dinner, too. Dane: shrimp; Tate: taco, me: BLT salad. We skipped the sides in order to have room for dessert.

We decided on the caramelized banana tart with coconut ice cream and rum/pineapple sauce. It was so incredibly over-the-top fabulous, I’m still thinking about it.

And the best (for me) was yet to come. Not only did they comp dessert, they charged the tuna tataki at the same price as the sashimi over fried rice appetizer.

Tate summed it up best that night: “It is so fun to be us right now!”