![]() ![]() ![]() The halibut is seared on top, and then topped off with a delicious brown butter caper sauce.”įans of heartier proteins and red meat should enjoy Limelight’s steak option: the Wagyu beef flat iron. Add maitake mushrooms, some chicory, specifically radicchio, and some grilled cauliflower on the side. “We make it with a smoked cauliflower puree on the base of the plate,” he says. Pitts takes advantage of seasonal ingredients to give the entrée an overall earthy taste. The two main components aren’t fully blended when served, letting diners choose their approach: Pick off the fries and mussels separately, or mix them all together.įor the main course, the halibut is, it turns out, popular for a reason. The fries’ saltiness provides a base for the mussels, cooked and prepared with a blend of crème fraîche, white wine, and dijon mustard that give them a distinctly creamy and tangy appeal. Akin to dirty fries, the dish sees a stack of crispy, golden French fries interspersed with a bed of mussels. Plus, an added touch of Thai chili brings a mild hit of sweet heat to the whole package.Ĭontinuing with the snacky trend, the moules frites are Limelight’s elevated take on a Belgian classic. The pork is sizzled in a shoyu glaze, with an umami bursting with a mild soy flavor blended with a hint of sweetness, and the tender meat bundled inside a perfectly crispy exterior. The pork belly skewers were our first stop, the five bites artfully layered atop honey crisp apple and watercress. ![]() But the shareable appetizers allow head chef DJ Pitts’ style to truly shine. To begin, Limelight offers a few simple but satisfying bar snacks: fried chickpeas, olive tapenade, and a curated selection of seasonal butters. ![]()
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