Hop cured monkfish – Thirsty Bear

Hop cured monkfish - Thirsty Bear
Monkfish tail, Cascade hop cure, Calabrian chiles, toasted garlic, olives. Paired with Howard St. IPA. Restaurant week dinner $40
Thirsty Bear, San Francisco CA

This wasn’t my favorite. The cured monkfish was too dry and salty for my taste. Add the olives and things just got even saltier. Thank goodness for the beer to help wash it down!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s