I apologize for taking only one photo of the food on both occasions, but the one I took I am sure will give you a sense of what you can expect from chef Dalziel’s kitchen (there are a number of photos on their website). This was my entrée, Crispy Jumbo Soft Shell Crab with corn tamale, pudding & salsa & shishito pepper. This was an OMG dish. The delicately spiced crab was greaseless, crispy and meaty. It was a tour-de-force of flavors and textures. Simply the best soft shell crab I have ever had.
We finished the meal with an Apple Tart with Vanilla ice cream and a bottle of 1997 Dal Forno Romano Nettare that drank beautifully. The wine displayed a gorgeous amber hue with an absolutely captivating bouquet of caramel that makes you want to keep sniffing the wine. The caramel soars from the glass with a delicate richness that seduces the palate with floral toned honey. Lengthy 2 minute plus finish. A wine with soul. A white passito desert wine that is made from Garganega and Turbiana grapes that are air-dried on mats before fermentation. The wine is only made in years when both grapes are at their best. While I am not the biggest fan of Dal Forno, I have been smitten by this wine. $175, 375ml. Wine-Searcher.