I really wanted to steer away from the restaurants for a while and get back to the recipes/stories/metaphors tangled up in my world. But, I was fortunate enough to hit up Son of a Gun on only their second night open and I was on a date doing it. And so, all the news that’s fit to print, right?
I spent almost all of last week and the last weekend in super nesting mode. I think I went out one night. But I wasn’t really cooking anything too exciting either. I actually wasn’t feeling great. But I told myself, and Mr. Michael Motorcycle (named!), that I would definitely be ready to go out for a nice dinner Monday night. I was bandying about the idea of hitting Salt’s Cure or Animal. Then I ended up having lunch with Jill, that very day, at Salt’s Cure (I can’t help it!), and then I remembered, Animal?!, Hells bells! Son of a Gun opened just last night!
And there you go.
It’s been long awaited, but those two, super cute chefs behind Animal, Jon Shook and Vinny Dotolo done did it. And I so love that they opened on Oscar night. Their newest, Son of a Gun, occupying the old Cynthia’s space on Third Street, is seafood-centric, with a head-to-toe nautical themed interior. There are 55 seats, half of which – the leather banquets - are open for reservations and the other half – a long, communal table, running down the middle of the room, are reserved for walk-ins. We marched right up to the bar, however. We sat next to the goldfish.
I tried to wait for the perfect moment, but I’ve never been good at patience or timing – so, Mr. Motorcycle had to hear my pirate joke before he even got a glass of wine down. I think he was humoring me, as he did, in fact, laugh. But let’s face it, I am the worst joke deliverer ever. And my jokes are stuck in 5th grade. So, points for the boy...
So we each ordered a glass of 2008 Erbaluce, La Torrazza, Carema ($13), against the better judgement of our server. She was right and Mr. Motorcycle noticed it immediately: While being a very drinkable wine, this does not have enough snap to hang with the oceanic fare we had selected. This fare was the Smoked Mahi Fish Dip, Celery, Radish, Crackers ($9), and the Fluke, Raita, Oro Blanco, Pineapple, Mint ($15). These two dishes were fun to have side by side as one was very pedestrian in concept and one was tremendously refined. The mahi dip was fresh and crisp and served along side buttery Ritz-esque crackers. I felt like I was sitting on the pier. The fluke was delicate and complex. This dish took one’s palate on a bit of a trajectory from soft and supple, to rich and creamy, to citrusy and and, bam!, a bit of heat. I felt like I was on the, um, very fancy pier?
Side note: I love that their plates are Heath.
At this point we decided to commit to a bottle of 2007 Bourgogne Aligoté, Domaine Rollin ($38). We tasted it and it seemed a bit more befitting for the evening.
Next up was the Alligator Schnitzel, Heart of Palm, Orange ($13) and the dish I was the very most excited about: Linguine and Clams, Uni Aglio-Olio, Breadcrumbs ($16). Here things take a slight twist. But only very.
The schnitzel was fun, but not anything exceptional, nor something the caliber I expect to see from these boys. I’m thinking maybe the breading could use a little something? It was simply, not very interesting. And I want my alligator to be interesting!
The pasta was good. It was cooked beautifully and I loved the addition of the breadcrumbs for the texture. I really did like this dish but, If you can believe it, it was a skosh too salty for me. Translation: really salty.
We finished up with the Fried Chicken Sandwich, Spicy B&B Pickle Slaw, Rooster Aioli ($11), on the behest of our super great bartender. This sandwich was excellent! Perhaps one of the best chicken sammies I've had to date, actually. I wish we ordered it earlier so we could have inhaled it, but we were pretty full at this point. Mr. Motorcycle took it home to have for lunch the next day.
I like this place. A lot. I will like it more as wrinkles get unwrinkled, but mostly when it gets all warm and sunshiney out. You know, when we want to be on that pier. Eating awesome seafood in an awesome spot. And they're open late!