needed to get my seafood fix in with providence on hiatus. if chef michael cimarusti is the seafood whisperer, chef gilberto cetina is the mariscos whisperer. come to think of it, has anybody ever seen them in the same room together? i don’t think so.
shout out to the patio with plenty of socially distanced tables.
resemblance?
fat bastards, wa
taco de pescado al carbone - hawaiian kanpachi, homemade mayo, cabbage, morita sauce, mayo, pico de gallo, avocado puree
taco de scallop - maine diver scallop, chile x’catic sauce, caramelized onions, marinated fennel
baja shrimp taco - battered & fried wild gulf shrimp, cabbage, crema, mayo, salsa roja, pico de gallo
baja fish taco - battered and fried wild rock fish, cabbage, crema, mayo, salsa roja, pico de gallo
sopa de mariscos - kanpachi, salt spring mussels, wild mexican shrimp, homemade fish sausage, grilled bread
this had plump salt spring mussels @TheCookie, snappy fish sausage, sweet shrimp, crispy skinned kanpachi and a bit of heat. delicious. loved the kanpachi sausage thanks @Hungrydrunk.
