Helen Freund heads to new Warehouse District maritime mecca Seaworthy this week: Though a bit costly, oysters from near and far are the restaurant’s focus, though “chef Daniel Causgrove's menu includes several excellent fish and seafood dishes” including “a whole-roasted speckled trout... with crisped skin, drizzled in an emerald chimichurri and draped over soft potatoes” along with a “butter-poached sheepshead” that’s “especially decadent.” The lobster roll, however, is “not appropriate for the $27 price tag.” [Gambit]
Tom Fitzmorris names The Caribbean Room his “white table cloth restaurant of the year”. It’s three stars for Besh Group’s “blast from the past” along with this heady T-Fitzian caveat— “This is probably the old crank inside me, but I remember the classic C-Room food vividly, and know that the recipes are still out there. The new versions seem almost fraudulent from the perspective of a customer like me.”
But overall, “what difference does it make?” Instead, order the Crabmeat Remick (#3 essential dish) and ask management to get you into the rooftop Hot Tin bar.
Number of times T-Fitz refers to restaurant as “C-Room”: +3. Number of Hipness Points allotted: -2. Number of references to restaurant’s giant Lil Wayne painting: Zero. [CityBiz, sub req]
Review: Seaworhty inside the Ace Hotel [Gambit]
Caribbean Room resurrects as ‘White Tablecloth Restaurant of the Year’ [CityBusiness, subscription required]
All Week In Reviews [ENOLA]