For entrées we opted for the Argentinian style Gaucho steak and pan seared local white sea bass. Each carries a $10 up charge to the $30 restaurant week menu, but they were divine and easily worth the extra money. I challenge you to find a better $40 dinner.
If you feel like splurging, check out the chilled Grand Seafood with a whole Maine lobster, shrimp, oysters and king crab legs for $80. Appetizers range from $9 to $16 and entrees run from $25 to $59.
"The farmers come in the back door with dirt still on their hands." It just doesn't get any fresher. The culinary team takes field trips to farms, not just locally, but around the country.
Wherever they wind up, they will have their hands full with renovations and rehab, adding an entire stage to a restaurant. Investment opportunities are still available. I for one am excited to see this vision become a reality.
Cara Cara oranges are also known as pink navels and are delightfully sweet. Blood oranges are the common orange in Sicily, much like navels and Valencias are here. We sampled four different members of the grapefruit family: Oro Blanco, Pummelo, cocktail grapefruit and Melo Gold, all sublimely sweet, and learned that skin color has nothing to do with sweetness.
Our tasting started with a "must try", the Sea Salt Iced Coffee. It arrived with a layer of foamy cream on top and was in a sealed glass. We were told to shake the drink and then insert our straw. This was truly a mythical coffee drink!
This year competing chefs get to plate their dishes on plates they choose, and she looks forward to seeing creative presentations with locally foraged foods. As she puts it "we are artists, participating in the Culinary Arts."
If the summer menu piqued your interest, be sure to visit Paisano's soon. The fall menu debuts in September. The prices for these unique, carefully prepared creations are quite reasonable.
