Ok, y’all, I have sung the praises of Anson many a time here on CC. I ate there the other night for Jessica’s birthday and took plenty of pictures. I’m going to keep this one brief b/c I have a LOT of other updates to do today. Without further ado:
The new Executive Chef Jeremy Holst (who prepared some excellent fare for our celebration) decided to send out this little scrumptious delight. 3 of us are not even salmon fans, myself included. Don’t get me wrong, you bring me a piece of salmon I’m going to eat it. Period. I just don’t normally order salmon because it’s not a local fish. I feel that because we live on the coast we are lucky enough to have some of the freshest seafood that money can buy so I usually go with grouper, wreckfish, triggerfish, oysters, etc. Local fare. However, this house-cured salmon was silky and divine. And all 3 of us were in LOVE with it.
Calamari salad special with local greens and house-cured bacon. There was more calamari than salad and this was only half of it. Jess and I decided we would split it and they halved it for us. It was delicious and those cheese shavings were actually ricotta cheese, surprisingly enough. A really inventive dish, even for a basic calamari salad.
Ok, y’all, I apologize for the awful quality of this picture. Every once in a while my camera decides it doesn’t like the light in the building and goes AWOL. However, the Caesar salad was delightful flavors. I wasn’t super impressed with the plating but I think with a little tweaking it would look like a much more put together dish.
UGHHH the light. My camera is a vampire. This was Jessica’s triggerfish which was AWESOME. Delicious texture, almost like a flounder in that it’s a little more oily than a sea bass. But so versatile and juicy. She spent some time making me the perfect bite so that I got every flavor at once and it married beautifully.
Suzanne
