Welcome to the adventures of a Culinary explorer...

Welcome to the adventures of a Culinary explorer...

Friday, February 12, 2010

Christopher's Seafood

Christopher's Seafood, the home of the original Maryland crab cake, opened only a few months ago at the Atlantic and Kernan intersection. This ocean-bay themed restaurant greets all hunger with magnificent food.

The restaurant welcomes customers with a cheerful staff and a relaxing atmosphere. During the day, the lights emit a soothing dim, and tropical music echoes through the walls. The place smells of butter sauce and fresh lemons.

The array of choices on the lunch menu seemed over-whelming, so I accepted the waiter’s recommendation of the Ahi-tuna, and Ahi-tuna it was.

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.

Ahi-tuna, medium rare, rosy pink on the inside, covered with a layer of sesame seeds, arrived steaming shortly after. Scoops of garlic mashed potatoes, fresh salad, and lemon accompanied the fish. The arrangement of food on the plate promised excellence. The crispy sesame seeds complemented the tuna’s smooth texture.

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.

Chef Vongdara said that at age 18, he began dreaming of owning a restaurant. By 21, Vongdara owned his first restaurant in Baltimore, Maryland, where he practiced his passion for cooking seafood. He is now owner of several seafood restaurants in the United States, including his latest Christopher's Seafood.

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.

The butter made the bass melt in the mouth, and the garlic added the lasting umph factor.

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.

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