Warrior: Same impressions as usual. All dishes good, one home run (Cantonese-style shrimp toast, with perfectly balanced flavors and textures). Also noteworthy tonight was the nori oil in the kampachi crudo. While nori oil sounds like something that should be commonplace, I can’t remember another restaurant using it. Eszett’s nori oil was a nori purée with oil, not nori-infused oil. It had terrific flavor and texture. (I wasn’t, however, convinced about the composition of the kampachi crudo dish as a whole.) I will also give kudos to the remarkably succulent texture of tonight’s swordfish.
Peony: We had another wonderful meal at Eszett tonight. I felt the strong and bright seasoning for the swordfish worked really with the flavor of the swordfish. This flavor style is consistent with what we’ve been tasting in previous visits. I was also excited to find a more diverse seasoning style tonight. For example, the kampachi crudo with seaweed oil was lightly flavored but really tasty too. The shrimp toast was a creative new menu item. They also had a good hot sauce selection; each has its own unique flavors.
