|
|
|||
Blue Fin Makes Waves In Great Neck Located
in the tony village of Great Neck Estates is a chic, "new
age," Japanese restaurant called Blue Fin. Although seemingly
traditional, Blue Fin has more of
Upon
entering this establishment, we were greeted kindly by several of the
staff members including Alex Yeh, the proprietor. We were each brought
freshly
Moving on to the appetizers, we were brought shrimp in two preparations. The first was Peanut Tiger Shrimp (above right). These heavenly crustaceans were Panco breaded and crunchy with a hint of peanut flavor. They were served with a mango salsa that was a perfect partnership of sweet and spicy. What a wonderful overture for what was to follow!
Next in line was Rock Shrimp (above left), shrimp served tempura style, with a coating of spicy mayo. The mayo proved to be a great accent for the shrimp. This dish had a moderate amount of heat to the taste, especially for someone that is not a fan of spicy foods. The salty and smoky flavor of the Salmon Skin Salad (above right) was reminiscent of what one encounters when eating bacon. It was served in a Sake box accompanied by julienne cucumbers and garnished with an edible purple orchid. On the side was a bed of mesclun greens with a soy- honey reduction, sweet to match the salt.
It is nearly impossible to dine at a Japanese restaurant without trying at least one sushi roll. We were fortunate enough to taste one of the house specialties, the Great Neck Roll (above left), which we highly recommend. The roll was quite refreshing. Slices of kiwi and a bead of mango sauce on top enhanced the light flavor of shrimp and crab. Another
house specialty is their Blue Fin Special Sashimi (above right). This
colorful twenty-one-piece array of fish was an unbelievable example of
food imitating art. Nestled in a small, wicker, steamer box were a few
slices of tuna, salmon and mackerel, all extremely fresh and tasty. One of
the pieces that stood out by color was the horse mackerel. It was chopped
and shaped like a crab cake then topped with a lime green The
chef's specialty on the Blue Fin Special Sashimi platter was crabmeat
wrapped with fluke and topped with spicy tuna and yellow topico, or fish
egg. This piece was light and quite flavorful. The star of this elaborate
dish was the pan seared salmon Toro that
|
