Friday, February 12, 2010
The waiter brought a small loaf of bread with honey butter. The first bite tasted of silky honey, garlic, and a hint of something entirely unidentifiable, yet so good. Kahn Vongdara, Executive Chef, revealed that the batter included special ingredients of sun-dried tomatoes and Parmesan cheese. The combination— divine.
The great culinary experience convinced me to send compliments to the chef. Chef Vongdara, eager to talk about his new restaurant, joined me at the table and made me his best seller dish, the Pan Seared Chilean Sea Bass.
Vongdara named the restaurant and many of the dishes after his son: Christopher Combo Cocktail, Oyster Christopher, and Christopher Special Shrimp Skewered Salad are only a few examples.
The bass came dripping in tomato garlic butter sauce, layered with juicy scallops, and was served with a scoop of mashed potatoes, asparagus, and a cloth-wrapped lemon. The arrangement came alive with a purple flower perched delicately on top.
At sunset, all the tables in the restaurant were candlelit.
The entrées at Christopher's Seafood range from about $10 to $30. In addition to seafood, the place also specializes in poultry, pork, steak, and dessert. If you are looking for fine dining, generous portions and moderate prices, give this place a try and say The Skillet sent you.