Monday, February 19, 2007

I have to give snaps where snaps are due--to the Heathman Restaurant for turning out a dish that was by far, one of the best meals I've had in months. What was this mouthwateringly delicious, perfectly cooked and delicately textured dish, you ask? Black miso cod--the fish at the height of freshness, skin on top to further seal in the juicy flavor, large, silky flakes that were as smooth as butter on the tongue, in a miso-white wine broth. In this broth were halved sections of whole baby bok choy, steamed and soaking in the juice (with a slight firm crunch remaining in their cooked stalks). Four perfectly plump, shelled mussels sat surrounding the cod, straight from Willapa bay to the plate, via a little dip in a hint of white wine (the taste was just faintly present). I love black cod when it's cooked this way, I know they do it at Nobu, and a few other fine restaurants, and it is just SO GOOD. With a dessert of the Heathman's Chocolate Gourmandise (warm flourless chocolate cake, smothered in rich chocolate sauce), that's a meal that takes you to heaven and back. Seriously, I was by myself eating that cod, and I stopped between bites, to sigh and say "wow," looking at the plate in disbelief, in awe that something could be SO GOOD. Don't know how else to describe it. But that chocolate dessert--yesterday a man at the restaurant called it "better than excellent." You can't get more complimentary than that.

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