I don’t want to start a panic in Atlanta, but do you guys realize that Valentine’s Day is only 9 days away? Once again, I have sacrificed my gas and my waistline to bring you a review of what Atlanta’s McCormick & Schmick’s Seafood Restaurant has to offer for that quickly approaching day of love.
I recently went to see one of my favorite chefs in Atlanta. Lincoln Sveda, McCormick and Schmick’s Executive Chef, has an exciting new menu cooking up for this Valentine’s Day weekend. McCormick and Schmicks will have their traditional offerings for Valentine’s Day. You can call ahead for reservations, order flowers to be delivered to the table and have special custom menu messages. I also advise calling early enough to get a “snug” booth again this year. Playing footsie under the table is so much easier if you have a little privacy!
If you read my article last year, you know all the traditional reasons I love McCormick & Schmick’s for Valentine’s Day; the snugs, the amazing service and Lincoln’s insanely amazing ability to prepare seafood. Lets talk about what will be a new and different reason for you to make your reservations this year. McCormick & Schmick’s has come up with a special way to say, Aloha wau ia ‘oe. That means I love you in Polynesian.
Introducing “Hawaiian Prime Catch” their newest menu.
I was treated to the most brilliant blends of taste with this menu. We started the meal with an Angry Tuna Roll. Spicy Ahi Tuna with garlic and flamed tobiko topped with a fresh jalapeno (I assumed that was the angry part). Nothing about this roll ticked me off in the least. We finished it off so fast no one had time to be mad. Our waiter J.P. selected a perfect bottle of Kings Estate Winery, Acrobat Pinot Noir to go with this dish. I do not claim to be a wine expert, but I do know when a perfect glass of wine is paired correctly it can enhance the flavor of the food, and J.P. knew exactly what to serve.
Next Lincoln served us two main fish courses; grilled Mako Shark with Baby Bok Choy, Roasted Shitake and Ponzu reduction as well as a Bamboo Steamer Basket filled with Mong Chong, Maui Onions, Baby Bok Choy and seasoned with Ginger and Sea Salt.
Lets start with the Mako Shark. I’ll admit, as much as I like to think I’m an adventurous eater, I have never tried shark before. I was floored. It has a very distinct flavor with a hearty texture. The Shitake mushrooms and the reduction sauce are really what put this dish over the awesome edge. We’ll just say that none of it was left on the plate.
Once again Lincoln thrilled me with his ability by serving the Mong Chong. This may have been one of the most succulent fish I’ve ever tried. Steamed with the baby bok choy and the onion, the Mong Chong was fully absorbed with the flavors of both. It was so tender it melted when you put the fork in your mouth. I’m making myself hungry writing about it! There was an added little surprise in the basket that isn’t listed on the menu. Two little duck dumplings were served alongside the fish, which in my opinion, could have been served as a main course themselves they were so good.
J.P. paired our main dishes with another Kings Estate Winery, Acrobat wine. This time she served a Pinot Gris. The light, crisp flavor of this wine added so much to these two fishes that I’m not sure the meal would have been the same without it.
Lastly, we were served a Mango Cheesecake with Macadamia Crust. One word: heaven. It was gone almost before it hit the table.
You cannot go wrong visiting my friends at McCormick & Schmick’s in Atlanta at the CNN Center location. Here’s a little secret for you. Lincoln has a little more liberty with his menu than other Executive Chefs at other McCormick & Schmick’s locations. He’s just that good. You will want to make a reservation and go see what I’m talking about. Ask for J.P. to be your server this year. She is like a meal guide for the night and that service is free. Don’t forget to call soon, those snugs go fast!
Aloha wau ia ‘oe Atlanta!
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