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Take a pass on Chilean sea bass
Original post made
on Nov 20, 2008
Late last July, I opened the Voice
to find a picture of a moist, flaky, delicious-looking chunk of fish atop a bed of garlic noodles studded with mushrooms and garnished with bok choy. This alluring shot illustrated a review of a new Castro Street restaurant whose signature dish was miso glazed Chilean wild sea bass.
Read the full story here Web Link
posted Friday, November 14, 2008, 12:00 AM