Visit date: November 10
What you see below is sea urchin from British Columbia. This is what Aqua Grill does – from a fresh raw seafood bar offering succulent varieties to well cooked fish sandwiches and entrees.
I'm typically not a fan of sea urchin because of its mushiness and what I believe to be lack of or strangeness in flavor. However, on this particular day, my eyes open to what sea urchin can be when served fresh enough to be creamy yet still have a bite. This is not the stuff from a rectangular wooden plank with plastic lid that sushi restaurants use. The flavor is incredible, floral notes and sweetness. Dreamy. Serving it with sushi rice wrapped in nori will just take away from something so perfect by itself.
Our meal lasts about two and a half hours as we talk and laugh over servings of oysters, seared tuna sandwich, fig tart, creme brulee, chocolate tart, and lots of white wine, red wine, and moscato d'asti. It happens when you have great company and a friend who knows the bar tender extremely well.
The afternoon turns into night with more good eating and drinking. Somehow I don't mind.
See additional post: James Beard Foundation Annual Gala and Auction
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