[Pigging: By Wilfrid: April 27, 2007]
(Allen Leung and Daniel Moy at Tides)
May 7 Update: 2007 Spring Menu Highlights
BLT Salad: Mesclun greens, vine ripened tomatoes, thin shaved red onion, tossed in a creamy sun-dried tomato dressing. Garnished with Tomato/Garlic Crostini and torn thick sliced bacon.
Tides’ Lobster Roll: Succulent sweet lobster meat, tossed lightly with lemon juice, lemon zest, diced cucumbers, fresh ground black pepper and mayonnaise. Served with sweet potato chips.
Pan Seared Salmon Fillet: Served medium-rare, with Creamy Barley (pearl barley with sautéed yellow onions, carrots, butter, flour, spices, milk, grated Gruyere cheese and parsley chiffonade).
Pan Roasted Cod Fillet:
Day Boat Chatham Cod lightly dusted with flour and pan roasted. Served with a Ragout of Wild Mushrooms with fresh herbs and grilled Asparagus spears.
(Dash Dogs on Rivington)
Internet food forums and weblogs? "They absolutely own this industry now." Music to my ears, of course, and all the more welcome coming from the owners of the classic American seafood boite Tides, a favorite on my local restaurant circuit - not to mention the round-the-corner snackshack Dash Dogs. "They're more honest than the critics who come in, eat one or two meals, and never come back. They're interested in what we're doing, they know what we're about, and the forums are a good venue for listening to customers and finding out what we're doing right and wrong."
And Tides, as Allen Leung and Steven Yee happily admit, was launched by an internet foodie.
[Continue reading for a special Pink Pig/Tides offer.]
Day Boat Chatham Cod lightly dusted with flour and pan roasted. Served with a Ragout of Wild Mushrooms with fresh herbs and grilled Asparagus spears