We sampled Chef Keith's specials twice last week at Vino. After the 2010 CA tasting, Chef Keith offered Seared Mempachi with fennel, green olives and San Marzano tomatoes, Crispy Akule with Hauula tomatoes, sweet onions and fish sauce and Crispy Whole Weke served like their branzino with Kalamata olives, caper berries, sun dried tomatoes and fingerling potatoes. We chose the Mempachi with flaky flesh and balanced by flavorful tomatoes:
And the Crispy Akule which also had the oily flesh balanced by the acidic tomatoes
Two nights later, we sampled the Fisherman's Wharf specials including the Seafood Canneloni with lobster, scallops and shrimp which was rich and delicious.
The Roasted Dungeness Crab with garlic, chili and thyme - good flavor but a little mendokusai to eat (I did try to have Nate our server shell the crab... no luck)
The Fresh Fish Dore with caper berries and linguine (almost like the akule 2 nights earlier)
And the Seafood Sausage - ALWAYS good!
Vino needs to send Chef Keith to the fish market regularly for more of these specials...
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