The dish’s vibrant pool of punchy chimichurri vied for taste-bud domination.įogo Island squid at Le Poisson Bleu. Photo by Peter Hum / Postmediaįrom Fogo Island came the most tender, meaty squid ($24) I may ever have had. Morsels of Virginia rock shrimp ($24), dotted with crisp discs of trout “chorizo” and served on beds of loose, jalapeño-tinged polenta, were as sweetly tasty as that crustacean is obscure. Smoked trout and potato beignets at Le Poisson Bleu on Somerset Street West. Le Poisson Bleu’s beignets ($15) were deep-fried concoctions of smoked trout and potato that were hard to stop eating, especially with a chunky romesco-style condiment that affirmed Alex Bimm’s fondness for big flavours. Yellowfin tuna tartare at Le Poisson Bleu in Chinatown. Yellowfin tuna tartare ($24), another raw, impeccably fresh treat, swaddled an egg yolk that added unctuous savouriness. Oysters at Le Poisson Bleu Photo by Nicole Feriancek So, if the outré thrill of tuna spinal jelly isn’t for you, more conventional and tasty choices abound.Įast Coast oysters ($42 for a dozen) were pristine and briny, with not only the usual shaved horseradish and mignonette on hand but also a squeeze tube of herby house-made chermoula to garnish those luscious bivalves. “We strive to create food that is fresh and memorable, sophisticated yet unpretentious, comforting and full of heart,” it says. Of course, LPB’s website doesn’t say its food will confound you. Instead, the allure of tuna spinal jelly went over my head and my dining companion even compared it to a mildly fishy Jell-O shot. It’s incredibly refreshing.” We missed that epiphany. Photo by Peter HumĪn Internet source says that tuna spinal jelly “when fresh… tastes like fresh seawater. But I didn’t leave LPB having acquired a taste for tuna bone marrow, which I’ve since learned is also known as tuna spinal jelly.Ĭlockwise fom top left, salmon summer sausage, tuna bone marrow, cod tongue mortadella, assorted pickles and cured tuna loin made up the charcuterie platter at Le Poisson Bleu on Somerset Street West. Kudos to them for offering fish and seafood dishes that provoke curiosity as well as hunger, even if the edgiest ones might have a guest thinking they’ve gone too far. It’s a credit to Ottawa’s advancing restaurant scene that Le Poisson Bleu’s three owners - chef Alex Bimm, who has cooked at Les Fougères in Chelsea, Que., and The Whalesbone on Bank, his brother Eric Bimm, and their cousin and bartender Sophie Velour - chose to fly their fishy flag on Somerset Street West. This advertisement has not loaded yet, but your article continues below. Manage Print Subscription / Tax Receipt.National Capital Region's Top Employers.
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