But Asians can make anything exciting, and the Japanese Style Cod Roe and Butter Sauce is spaghetti with a spin. The butter finishes like a deep sea dive, colored pink by cod roe waves. When topped with a smattering of seaweed that sticks, you can taste the breaking surf. The butter sauce has a few variations, and every combination is winning. Make it uniquely uni or let squid steal the show.
The butter sauce is better warm, but the Tuna, Daikon & Lemon Soy Sauce (far back) travels well. This had the potential to taste like a plate of cat food, but Spoon House's skill prevails. The soy sauce smooths out the smell, and the lemon hits a high note, tempering the tuna and refreshing a butter-exhausted palate.
Spoon House can be gotten to go, but it's better-served as a sit-down. The noodles are made-to-order, cooked with assembly-line precision by chefs that know their stuff. Perhaps their most noteworthy accolade is their ability to use texture and flavor to give their food both cohesiveness and depth, a talent often overlooked under the guise of a simple spaghetti.
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