Halved shrimp sat in a little pool of sweet and spicy BBQ sauced, perfectly cooked and well seasoned. My fork then found its way to the BBQ shrimp served under a small mountain of diced mango salad. Every bite of this soft shell taco varied the taste palette between the sweet lobster, the fresh avocado, and spicy tangy onions. Two ingredients listed and I was sold, what could be better than fresh succulent lobster paired with creamy avocado? Apparently the addition of pickled onions and fresh cilantro could knock it up a level or two. Next to arrive at the table, lobster and avocado tacos. As the first dish of the night, Tico showed heir ability to bring not only a well prepared dish, but their ability to incorporate heat in a pleasant way. The cucumbers, a pleasant addition, added their own heat from their marinade with chili pepper flakes, brought a refreshing contrast to the dense fish. Luxurious in its natural flavor but enhanced with spicy notes from the pepper and lime. We began with the tuna tartar, diced raw tuna gently mixed with Serrano peppers and xxx served with marinated spiced cucumbers and large taco chips. My friend and I set out to find the standouts on the list. In the true Tapas style, Tico's menu has a long list of small plates to choose from, encouraging diners to sample many dishes rather than being regulated to one or two. Last night was my first opportunity to check out Tico, and it didn't surprise me at all that each dish was unique and well thought out. His other ventures, notably Radius and Via Matta have been garnering acclaim for years. It comes as no surprise really, Michael Schlow is no novice in te kitchen. It opened around the same time as several other Mexican style restaurants but has been standing over many of those since opening. Michael Schlow opened Tico, a Mexican themed tapas spot (in its basest description) just about a year ago.
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