Sunday, April 11, 2010
Woodhouse Fish on Fillmore
We Koreans like our crab. I grew up eating it steamed and pretty much plain—fresh, fleshy cracked crab sitting around the dinner table. But I really like it the way Woodhouse Fish Co. does it: cracked and steamed in white wine, lemon and plenty o' garlic butter. Mmm, mmm, good. My only regret was that I didn't go whole hog—a half a crab is simply not enough.
Oh yah. And DA's cioppino—chock full of fruits de mare in a zesty tomato stew—was also really delightful.