Summer is one of the most exciting and enjoyable times for those of us who own restaurants or write weekly dispatches from the front lines of restaurants. I happen to do both. Through the the summer, much of the story of the restaurant writes itself. I merely transcribe.
The latest installment is the nearly concurrent arrival of both Soft-Shell Crabs and local strawberries.
We've just received the first shipment of local strawberries and the quality is excellent, but quantity is not yet there and they're already gone. The good news is, they will be great for the Strawberry and Herb Garden Party on June 5.
The news this week is Soft-Shell Crabs. So much of what we get from the sea is available year round, but Softies; they are only available in season. They can only be harvested in the summer, when crabs molt, and they freeze terribly. To tell you the truth, I don't mind one bit. Though they would be delicious any time, their strict seasonal availability causes me to savor them all the more when they are present. They are present!
- In Stage Left, you can get a softie as an appetizer with Garlic Chives, Ramps, A Ramp Aioli and Chive Blossoms.
- At The Stage Left Bar (or Sidewalk Cafe), how about a Softie Sandwich with that Ramp Aioli and Grilled Ramps?
- In Catherine Lombardi, we're tossing Two Crabs With Garlic, Capers, Lemon, Butter and Linquine (Basically a Piccata).
Stage Left Reservations here!
Catherine Lombardi Reservations here!