$8-$13 Entrees
In the interest of fairness, I usually make it a point to review a restaurant only after it has been open for six months. In this cut-throat industry, in such a difficult economy, running a restaurant is not for the faint of heart. So, I try to err on the side of mercy by allowing managers and staff time to get their sea legs before commenting on the cut of their jib. After hearing Fish Lips has only been running for four months, I was reluctant to review them, fearing they would still be working out the kinks. However, this restaurant was full of surprises.
Everything about Fish Lips was unassuming and understated ... except for the cuisine. Located in the Hobby Lobby strip mall on Highway 31, with not even a sign over the door yet, this hidden treasure had a relaxed, family friendly atmosphere. The simple interior was carpeted, allowing for audible conversation. Clearly a seafood restaurant, the nautical decor was restrained and tasteful. My waitress was consistently available and prompt when needed, but not overly solicitous.
The uncomplicated menu offered a variety of choices at incredibly low prices. Although the selection was not extensive, every item sounded appetizing, from casual po' boys to fine fare. If you want a basket of fried shrimp with french fries, come here. If you want high-quality Pacific snapper worthy of a starched white tablecloth, come here. Either way, you'll get a bargain.
Fish Lips' jumbo lump crab cakes comprised a generous, filling appetizer. Not the fried breadcrumb patties seen so often at other so-called seafood restaurants, these babies were chock full of crab meat, flavorful with red peppers and celery, and topped with sauteed spinach, roasted tomatoes, and a lovely cream sauce. My salad likewise did not disappoint. The green leaf lettuce, red onions, and tomatoes were fresh, crisp, and topped with a surprisingly sweet, homemade bleu cheese vinaigrette. However, the shrimp and corn chowder I selected was thin, bland, and forgettable.
Having ordered the crab-stuffed grouper, I waited with baited breath for my entree. When it arrived, I could not believe my eyes ... or my tastebuds! This consummately balanced nonpareil was seasoned and prepared with obvious skill, stuffed with an abundance of tender claw meat, and crowned with a fresh spinach and lemon cream sauce. The latter was rich but not too heavy. The sauteed red onions with which the dish was garnished added color to the presentation but were unnecessary from a culinary perspective. The entire experience was blissful.
As Fish Lips is located in a shopping center with no big-box attraction, this "Little Tugboat That Can" may need to do some serious advertising to generate the buzz necessary to thrive. Besides getting the word out, another thing this young business could do to increase its clientele would be to obtain a liquor license and start serving beer, wine and spirits with its tasty food. (It never hurts to pair a Chardonnay with your grouper.) Nevertheless, the most important attribute of any restaurant is the food. Fish Lips' mission statement is: "We are committed to create fresh, innovative food". Mission accomplished.
4 Kudzu
No comments:
Post a Comment