cracked conch

For our last meal in Grand Cayman, we headed up to West Bay again on the northwest end, past the turtle farm, to the Cracked Conch for a lunch. With the hot Caymanian sun, we sat inside near the windows, under the breezy fans, looking out on the gorgeous blue water.

 

 

 

We all started with a round of the dangerously delicious house rum punch...mmmm perfect.
 

 

We shared a bunch of appetizers: the conch ceviche with tomatoes, red onions, cucumber, lime juice, avocado, and cilantro...
 

...the conch chowder with spicy tomato, bacon, leeks & coconut milk (which I was very excited for, but it wasn't spicy and the flavors melded a bit too much). We also split the cracked conch with pickled fennel and the best curried tartar sauce, along with some super fresh crispy calamari with cardamom marinated carrots, homemade hot sauce, and tomato mayonnaise (this was my faaaavorite).

For our main courses, I had the open faced braised short rib sandwich with baked homemade flat bread & pomegrante seeds (which was delicious but large) and T had the  chef's burger with a beef patty, brie cheese, sweet soy caramelized onions, lettuce, tomato and truffle parmesan fries, which was also massive. Full of food, we headed to the jet to fly back to the Keys.

 

 

Halfway through the (short) trip, T started to let the jet get to him and he enjoyed partaking in the free snacks.

 

 

Upon our return to the Keys, the remainder of our stay was spent relaxing with the pelicans...
 

 

...and out fishing on the boat. Mind you, although this fish may look small, I caught smaller, the second is a barracuda (which gains me some credit), and for my middle school graduation I was gifted a fishing pole.

 

 

After rummikub tournaments every night, a quick ER trip for a pulled ligament, and a bunch of relaxation, we headed back home to Boston.

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osetra bay

For our final night's dinner in Grand Cayman we met the nicest taxi driver, Pansy, and headed up to the West Bay part of the island to Osetra Bay. With a prime location on the water, we saved this for last. The spot is filled with white only & dim mood lighting (which makes for some dim mood-lit food pictures) and cabana-like tables providing a nice element of privacy while dining. 

 

 

We started with cocktails, of course, and I went with the blood orange daiquiri which came in this cute little ice bubble, holding the cocktail inside of it.
 

T went with a rum punch that was filled with spices & fruit, and rum that had to be manually mixed at the table for 1 minute before pouring bit by bit to fully encorporate all of the flavors in the punch.
 

Next we were presented with this science-experiment-like amuse bouche plate filled with a truffle emulsion, conch fritter, gazpacho, peppered chip, and duck live pate tiramisu. All the table could say was "wow", from the presentation to the differences in the light flavors, we were all revved up for our meals.
 

After our palates were whet, the 3 types of butter (herb, scotch bonnet, and sumac) were delivered in a shell along with a whole bunch of choices, probably about 10 choices, of bread (best of which are the buttery little garlic knots...mmmmm). Obviously we had the bread server return to our table multiple times...
 

After a quick greek chopped salad for me, and a wahoo ceviche for T, our entrees arrived. I went with the Alaskan King crab with a few light ricotta tortellini, tomato, fennel, and a lemongrass foam. Oh, you can't see it? I can't either in this light, but just know that it was a nicely deconstructed dish that worked well together, a bit too much fennel for me, but I was full of the light fluffy pasta and the well-prepared chunks of crab. I had no problem finishing this.
 

 

T went with the market fish special, with large medallions of fish. The highlight of all of the dishes though...were the potato puree that was delivered in mini ball jars. Deliciously creamy, buttery, and perfect, the potato was a huge hit for everyone.
 

 

The highlight of the evening for me was the unbelievable pistachio souffle. Delivered to the table warm and steamy, ice cream is dropped into the center to stop the cooking. The souffle was so flavorful and so light, I didn't feel weighed down, but I tasted the essence of 900 pistachios. More please.
 

Just as we thought the meal was over, a massive platter of petit fours arrived. FIVE petit fours per person, it was difficult, but we managed....obviously.

On the way back out to meet Pansy for our ride back, we admired the different-themed lounges. With multiple lounges, I can definitely see how this could be a great place just to go to grab a drink with friends.
 

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welcome to grand cayman

Last week we headed out for the week to the Florida Keys and Grand Cayman for the weekend to relax in the warm weather. We left a snowy northeast for the white sand beaches.

The morning after we landed in Florida we jetted out to Grand Cayman. After a quick one-hour flight over Cuba and the prettiest blue water we landed and immediately set up shop on the beach.
 

 

 

 

 

 

 

After a day of beaching, we cleaned up for a nice first meal at Luca. An Italian restaurant located in the Caribbean Club, serving massive portions of fresh seafood along with well-prepared meats and homemade pastas, it was a nice choice for the first night. You can find more information on Luca here. The only drawback ambiance-wise was the close proximity of the tables, with loads of full tables, the buzz of the restaurant was more of a roar at times.

T started with the spicy yellow fin tuna tartare and avocado, fennel salad, and a soured tomato coulis. A perfect start to the island weekend.

 

I started with the largest salad I have ever been served, an arugula salad with poached beets, local tomatoes, goat cheese, spicy pecans, lemon and olive oil dressing.

T went with the special duck with roasted cabbage, mashed potatoes, bacon wrapped asparagus and a spattering of jus. All I kept hearing was "you have to try this...and this...and this and this".

On the other hand I decided to get the most seafood-y dish offered, taking advantage of the location, and went with the whole wheat linguine, crab meat, rock shrimps, calamari and scallops, in a garlic white wine sauce. Served as a massive hill I was super excited when it arrived, and let so far down when I tasted it. 

With little sauce, and small seafood bits scattered everywhere overpowering any taste the pasta may have had on its own, I was a bit sad. I may have been somewhat settled with it if I hadn't tasted all of the other amazing dishes that were served at my table that night. Of note, the lobster ravioli served with a creamy lobster bisque, arugula, and a touch of cherry tomato was outstandingly rich and delicious...and I had a bad case of food envy. 

To make up for dinner we just had to order dessert. We played it safe and went with the warm chocolate molten with marinated oranges. Fluffy and decadent, the warm chocolate molten washed away my recent memories of my underwhelming entree. 

We enjoyed a small glass of limencello-vodka slushy and petit fours before waving goodbye and heading back to our hotel along the beach by moonlight, dipping our toes in the warm Caribbean sea.

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lineage

Lineage is a highly-rated local-seafood & New England focused restaurant in Coolidge Corner. Created by Jeremy and Lisa Sewall, the casual & classy restaurant is surrounded with calming neutral colors and filled with innovative twists on local flavors. The Sewall lineage has been involved in Boston since its incorporation in 1705, and remains involved in the fishing industry to this day, leading to unbelievably fresh seafood creations. T & I have had this on our go-to list ever since August when we were able to enjoy the culinary creations of Lineage's Chef de Cuisine, Richard Morin, at the Whim's Series (more here). 

 

 

 

T started with the baby arugula salad with shaved fennel, roasted beets, local blue cheese, and a sweet garlic vinaigrette.

For an appetizer I managed to snag the last order of spicy lobster tacos! Their signature appetizer comprised of a mini salty hard taco shell, with chunks of lobster, diced red pepper, onion, a tasty avocado mousse, and a mango salsa. The dish wasn't very spicy, the only bit of mild spice came from the red pepper, but it was probably for the best. The combination of different textures & tastes was perfectly balanced.

T went with the flaky Roasted George’s Bank Monkfish with cannellini beans, small bits of house made bacon, preserved lemon, and fennel in a light buttery cream sauce. In addition to being beautifully presented, the dish was also just as tasty.

With my love of scallops (and mushrooms), I had to order the seared Scituate diver scallops with perfectly roasted mushrooms, fingerling potatoes, spinach, and a black truffle mushroom purée. Four perfectly caramelized fluffy soft scallops sitting on top of wilted spinach with the most perfectly prepared mushrooms I have ever had. I have always loved mushrooms for as long as I can remember, and these were the best mushrooms I have always had. I wish they just had sides of mushrooms that I could order, because I would order them every single time. To say the least, I was obviously a fan of this dish as a whole. 
 

Lineage provides reasonably priced, local, seasonable seafood with a focus on simple clean preparation in a casual & calming setting; definitely one of the best seafood restaurants in the Boston area.

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