quote:
Having more options might mean it would require them to carry more inventory which could happen the showcase of the fish, but this is just an assumption

Not sure what you are saying here. I agree, maybe over time they can afford to carry a few more variations for a raw bar. Clearly that carries a higher cost and requires a wanting audience.

quote:
I've been struck by all the raw fish offerings with their cleanness of flavor, even sometimes bordering on simple or bland, but in a good way. Its really rare to taste fish that hasn't really been fussed with, even in sushi places.

I just love it. I remember going to Marisol, pre katrina, and Pete V. would have a raw offering that came with a few different kinds of powders to add just a touch of flavor. You really can't beat great raw product.

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Posted by BlackenedOut

The Big Sleazy

Member since Feb 2011

5827 posts

Posted on 5/10/13 at 10:41 am to Oenophile Brah

What I mean is they probably receive a fish delivery each day and say, "Wow, this ______ is fantastic, let's use it as a crudo, now what can we do with it." Rather than having say a set menu of 5 different types of crudos that are available each day.

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Posted by Rohan2Reed

Member since Nov 2003

75674 posts

Posted on 5/10/13 at 10:58 am to Oenophile Brah

you people and your raw fish.

despite the fact that for me a raw bar is a waste of real estate, the place is fricking awesome. I'll probably go again for dinner next week. if I was in town this weekend I'd be going sooner. Link is killing it with this place.

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