A Family Favorite
Dinner at Bistro V pleases us all.
By Jan Walsh
Oh, how I have missed dinner at Bistro V. Kev and I had some scrumptious curb meals from here a couple of times lately, but there is nothing like being back to our favorite table tonight—with Jordan.
And I am grateful to see our fried favorites in season and on the menu. We catch up with Jordan while feasting on fried green tomatoes, fried okra, and fried crab claws. The golden batter coats each bite of fresh okra, juicy tomato, and delicate claw with a thin, crisp, golden layer adhered to the food, with no air pocket in between. All three apps are highly recommended!
For entrees, Jordan selects the fish du jour, Kev orders the BLT sandwich, and I opt for lobster bisque and tomato salad. Interestingly, Jordan who lives on the Gulf Coast, orders Gulf seafood when in town. No beach food at our chef driven restaurants. Chef Jeremy Downey pan sears the succulent Gulf red snapper. And this gorgeous and generous piece of fish floats on a summer succotash. The tomato’s acidity compliments the fish. Yellow corn, peas, squash, and spinach burst with farm freshness in every bite of this beautiful dish.
Kev’s BLT includes thick cut bacon layered atop a bed of crisp lettuce and in season local tomatoes, piled high on lightly toasted bread. This sensational and seasonal sandwich is served with piping hot, sweet potato fries. My tasty tomato salad includes tomatoes large and small, fresh mozzarella, pink eye purple hull peas, cucumbers, and basil, in a sherry vinaigrette. And I am wowed by my lobster bisque! The creamy bisque is topped with a delicate garnish of crabmeat and boasts bites of lobster meat. And it has a hint of unexpected heat, which adds zing without overpowering. I cannot stop raving about it with each spoonful. Never had better bisque! So, I order two quarts to go so that we can all have it at home the following day. Even still, I cannot get enough of this bisque and will be back for more.
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