2/06/2013 11:30:00 AM

Best Thing We Ate Last Night: Banana Leaf Wrapped Salmon at BellyQ

Preconceived notions about Restaurant Week aside, we would not be fulfilling our duties as a food writer if we did not try at least one prix-fixe meal during the first ten days of February. About a month ago, we scoured menus, picked a few favorites and left it in the hands of a friend to make the reservation. We ended up at bellyQ, for a dinner packed with flavor.

The three-course menu included a starter, entrée and dessert. The downfall of many restaurant week menus is the reliance on simple chicken, steak or vegetarian option to satiate the flood of patrons. Not so at Bill Kim’s newest restaurant. Entrée options included their banana leaf wrapped salmon, a special 10 oz. pork chop and their signature bellyQ beef. We opted for the salmon after feasting on an appetizer of spicy Thai style fried chicken.

The dish appears on their regular menu under the grilled section. The grilling can be executed in the kitchen or the tabletop infrared grills fit into the booths. On the restaurant week menu, it is served with a side of jasmine rice and cucumber salad. The salmon is packed with a citrus and seasoning, then cooked medium rare inside the banana leaf. It has a floral finish from contact with the leaf. It acted as a light transition from the chicken to a dessert of doughnuts and soft serve made with coconut milk.

The Restaurant Week menu is available until Sunday during lunch ($22) and dinner ($33).

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