A few years ago, a few diners in Seattle ordered a few bowls of seafood.
They had a good time.
The seafood, it turns out, is more plentiful than many diners imagined.
The Washington Post’s food critic Dan Glick, who visited the restaurant earlier this month, reports that most of the fish he sampled was either perfectly fresh or served with a crisp, flavorful crust.
The crab and shrimp were soft and fresh, the salmon was fresh and juicy, and the shrimp were tender and flavorful.
It’s a lot of fish.
Glick said, “It’s not necessarily the most expensive, but the fish here is good.”
While most restaurants tend to offer seafood that has been in the fishmonger’s freezer for days or months, Glick found a few dishes that were actually more expensive than they appeared.
For instance, a bowl of shrimp topped with scallops and a fried crab had an average price tag of $22.40, but was served with the same crust, which included a bit of garlic.
The crab, though, was much less expensive than the other dishes.
“You can eat a whole shrimp with it,” Glick noted.
“But there’s nothing like a piece of crab, a whole clamshell clam, and some scallop, scallapoo, and scallopus.
The scallapee is so much better than a crab.
It’s so much less fatty and you can eat it like it’s fresh.”
And the shrimp was far more flavorful.
The flaky, crumbly crust, the crisp exterior, and a salty, fishy flavor all contributed to Glick’s initial impression of the shrimp.
But he also noticed that the shrimp tasted more fresh and crisp than it did when he ordered it the night before.
The shrimp was also much cheaper than it appeared to be, at $12.50.
And yet, despite the seafood being fresher than it appears, Glicker reported that the prices on many of the other seafood dishes weren’t as high.
Glick also noted that he’s not a seafood fan.
But as he noted to the Post, “I like the fish more than I like the seafood.”
The shrimp, crab, and shrimp are just some of the seafood Glick sampled.
(Dana Bracken/The Washington Times)Diners enjoy the seafood in the restaurant at the Ritz Carlton Hotel.
(Courtesy of The Ritz)The Ritz and other restaurants across the country are offering more seafood this year.
But even with the surge in demand, the menu is still limited, especially for seafood.
And even with more seafood being served, prices are still low, which makes it difficult for diners to save up to try the best fish.
(A recent survey by the American Seafood Council found that the average restaurant shopper saves about 10 percent of their bill for seafood.)
But it doesn’t have to be that way.
Glicks report, for instance, suggests that a lot more diners could eat the shrimp without worrying about the price.
And that could mean eating seafood that’s served with less salt and fat.
“A lot of the places where you’re going to have to pay the most are not the best,” Glicks told The Washington Post.
“I’m sure they’re going for the freshest, but it’s going to cost you more.”
For now, though he’s excited about the seafood, Glicks still has some reservations.
“They’re going too fast,” he said.
“The seafood is not going to be the best in a year.
I think they’ll get it better.”Read more: