Category Archives: Dish

Fish tacos + cauliflower at Fish restaurant in Sausalito

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Fish tacos cauliflower

Cauliflower fish

Resident Foodies say: Our fascination with Fish restaurant in Sausalito continues. One of our favorite dishes is the Fish tacos, described on the menu as follows:

The Taco Plate
Three traditional grilled fish tacos served on fresh white corn tortillas with cabbage, fire roasted salsa, roasted tomatillo, lime crema and cilantro. Served 3 tacos per plate. Equadorian Tilapia $13

Today, we got the special side of cauliflower, which was grilled to perfection with a touch of anchovy. A culinary delight.

The Dish: Fish tacos from Fish restaurant in Sausalito

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Resident Foodies say: We may have found a new favorite dish at Fish restaurant in Sausalito. The fish tacos are amazing. As described by the menu: The Taco Plate. Three traditional grilled fish tacos served on fresh white corn tortillas with cabbage, and three sauces–fire roasted salsa, roasted tomatillo, lime crema and cilantro. Served 3 tacos per plate. Equadorian Tilapia $13

The Dish: “soup and sandwich” amuse bouche at Michael Mina

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Resident Foodies say: Michael Mina’s Restaurant in SF started out our dinner right with an amuse bouche consisting of “soup and sandwich”: a mini grilled cheese sandwich and a vichychoisse, a French version of leek and potato soup. A delightful combination. The vichychoisse was so comforting. We could have had a whole bowl full.

The Dish: Saigon Salmon sandwich at Fish in Sausalito

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Resident Foodies say: Our favorite at Fish restaurant in Sausalito is this Saigon Salmon sandwich, described on the menu: “Grilled marinated wild salmon with a blend of fresh carrot, jalapeno, cilantro and house made Vietnamese ginger-scallion sauce served on a fresh roll. Served with a choice of chili-lime coleslaw, green salad or shoestring fries.”

The Asian spices are wonderful, with a nice kick from the jalapeño. The bread tastes great, but gets a little big for our mouths.

The Dish: Blue Barn Marin’s masala curried chicken-apple salad sandwich

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Resident Foodies say: Just made it out to Blue Barn Marin in Corte Madera and tasted one of its “Sandos.” That’s short for sandwich. We had the MASALA curried chicken-apple salad, almonds, dried cranberries, cucumber, red onion & sprouts on seeded whole wheat ($9.25). It was delightful.

As soon as we took one bite, we knew Blue Barn meant business. The curry chicken and apple combination was so flavorful, and almonds, cucumbers, and sprouts gave the sandwich a nice additional texture. We can’t wait to try out more!

The Dish: Roots Restaurant’s San Francisco Cioppino in Milwaukee

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Resident Foodies say: Roots is a family owned restaurant in Milwaukee, opened by Chef John Raymond in 2004. Roots is in the local (farm to table) movement and has its own garden right down below its patio, which supplies much of the vegetables for the dishes.

Last December, Roots hired a new executive chef, Daniel Jacobs, who worked at a number of excellent Chicago restaurants, including Green Zebra, Spring, Tru, and North Pond. The current menu is fun and eclectic, with a fusion of various cuisines including Asian, Italian, and American.

Last night, one of the dishes we tried was the San Francisco Cioppino, a fish stew of Italian-American origin famous in SF. It was delightful! The dish consists of mussels, shrimp, fish, scallops, saffron arborio, and fennel~tomato broth
. All were perfectly cooked, and the broth tasted like nectar from the gods. We especially loved the vivid red-orange color of the stew, especially in the cast iron skillet.