From the shores of Seattle, back to the LA lights. And just in time for Restaurant Week. I love this two-week, twice-a-year tizzy where restauranteurs drive themselves crazy creating theoretically-sound three-course deal-meals, baiting the hook for frugal foodies.
Fishing With Dynamite cast a lure, and they reeled me in so quickly, I made the reservation almost a month in advance. Any item is a steal at $25 there, and their lunch menu looked legit.
The Raw Bar Platter starts things off right with a shellfish trio. The Malpeque Oysters are slightly briny but smooth and light, the Peruvian scallops swim in a pond of lime, and the Jumbo Shrimp are crusty with an ice-cold coat of rock salt.
The Hamachi is seamless, tender spices in creamy avocado and tangy ponzu.
Why choose one crab entree when you can have two? The first one, the Maryland Blue Crab Cake is full of shredded meat with just a dust of crispy crumbs. There is a red, chili-like something on the mix that gives it a some spice. The in-house dill pickles are a welcome break from the heavy remoulade and are among the best pickles I've had.
Same crab, different style. The Softshell Maryland Blue Crab fans its legs over a sprawling bed of red bliss potatoes. The legs are better than the middle, but all the crab is good. Even the salad is minimalistically impressive, perfect potatoes with a cool, refreshing dusting of aioli.
Go crab or go home! But first there is dessert. The Whoopie Ice Cream Pie is a glorified sandwich; no complaints about strawberry ice cream between a couple of cake-like cookies.
Then there was the Key Lime Pie that changed my life. The graham cracker crust is crumbly but firm, cupping a crisp, tart filling topped with the softest peaks of mesmerizing meringue.
I didn't expect such a tiny space for a place that's larger than life. I admired Fishing With Dynamite from afar for so long, and now I'm finally able to sample some simplicity and get a taste of some things truly great. You can rarely rate a restaurant accurately by what they serve during Restaurant Week, but I do like what I'm seeing here.
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