out and about: marine room lounge singer

We love a good live music session — who doesn’t? And when we heard the lounge was offering up live music on alterate wednesdays during the spring, we had to check it out. Especially since the menu was revamped from the lounge menu of old.

A win-win, if you will. Wait… that sounds like we didn’t like the old menu. Which we totally did. We were just ready for something new and different.

What we also loved was lola kristine; her cover’s were fantastic, and she even traveled with her own fan base. She’ll be back at the end of the month and in July, so you should check out the dates and see for yourself.

Bubbles, beer, beach. Does it really get any better than that?

peruvian crudo: local blue fin tuna, aji amarillo agua chile, mint, cucumber, boba crisp

Holy batman, was this a fantastic dish. What made it even more special was the fact that we just watched an entire episode of 24 in 24: last chef standing on the food network, where carlos anthony spent the entire time waxing poetic about aji amarillo. So there’s that.

But also? You can’t go wrong with the freshest of fish, and the best local ingredients.

It’s not on the menu… but if you know, you know. The marine room has bread service. And that bread is the fluffiest, lightest focaccia you might ever find yourself eating.

Served with butter and some black sea salt, one would assume that to be enough. And it would. Except? Pro tip: dip that bread in the aji amarillo sauce. Perfection. Shout out to our server ellie for that suggestion. Best ever.

kushi oysters: tequila mignonette, tobasco sorbet

Love, love, love, that you can get the oysters by 3, 6, or 12. Makes it perfect for me, now that jamie won’t eat oysters anymore since the eddie v incident of ‘ 16. But I digress.

Just like dylan, my favorite oysters start with a k. (mostly). So kushi’s (which are dylan’s favorite) on the menu was a plus. And a tequila mignonette? With a tobasco sorbet? Yes, yes please.

And damn are they worth it. Get the oysters.

ocean trout toro tartare: trout roe, cilantro, yuzu pearls, chive oil, sesame crisp

Also an excellent dish. Can’t go wrong with raw or seafood when you are in the marine room. You know it’s going to be spot on.

Jamie loved the roe. It was a little fishy for me — as it is supposed to be. But he loved the extra umami.

beef carpaccio: cured yolks, truffle vinaigrette, purple ninja radish, red mustard greens, marble potato chips

Second only to my love of a beef tartare, is the carpaccio. There is something about a thinly pounded steak slice, that just makes my day.

Everything about this dish screamed disconstructed tartare. Which made it even better in my opinion. Loved the cured egg yolk, the punch of flavor from the truffle vin, and the play on dijon with the mustard greens. Top that off with housemade potato chips… seriously? Fantastic dish. Make sure you get all the componants together in one bite, so you can truely appreciate the flavor profile and tartare play.

Looking forward to our next lounge singing date; for both food and the live music.