Between the ever-popular Sea Grill, the still-newish refurbed Princeton and now Blackfish, Avalon could be the exception that makes the rule for previously red-and-white-tablecloth-and-screaming-children-required Shore restaurants. Blackfish, of course, is already a fave in Cape May, where Chef Charles “Chip” Roman — wowheiscute — brought his studies under Georges Perrier and Mark Vetri to fruition. Add to that Blackfish Avalon, which is opening tonight. If the Cape May menu is anything to go by, here are some highlights:
· Agnolotti (meat stuffed pasta dumpling) with toasted butter and sage
· Scallop carpaccio, tomato sorbet, preserved lemon oil, and spring herbs
· Line-caught Dorado, wild rice, young asparagus and curry emulsion
· “Surf and Turf”, seared day boat scallops with glazed beef short ribs and parsnip puree
And not a chicken finger or peeler in the bunch. Dag.
Cape Cuisine: Onefish Twofish Blackfish Whoa Fish
