Kody didn't want an appetizer, but I started off with a very unique clam chili. It was a pretty basic chili with the standard spices and tomatoey base with brown beans and shredded cheese, but instead of ground beef in the chili, they used clams. I don't know that this is something I'm going to start fixing at home, but it was surprisingly good and almost "normal" tasting. The concept makes me curious about chili experimentation: I think I'd like to try the clams in a white chili recipe like I use for ground chicken or ground turkey, since the spicing in white chili is designed not to overpower the more delicate meats.
Kody had a grilled tuna sandwich with chipotle mayonaisse, French fries, and cabbage slaw.
I had an oyster po'boy sandwich with remoulade sauce, also with fries and slaw. Yes, the po'boy was good, but being at a top-quality seafood restaurant, the oysters were "properly" fried—more importantly, not over-fried—which means that underneath the crispy breading was a hot, gushy oyster.....a reminder to me why I don't like cooked oysters! The last couple of oyster po'boys I've had at lesser restaurants were made of overcooked oysters, so I didn't have to deal with the squishy oyster texture with those. I ate half of it before my stomach revolted; Kody ate the remaining fried oysters and liked them.
