Uni in shell, a simple presentation that looks anything but. No foams, emulsions, or aiolis to be found. Just straight up sea urchin gonads and a spoon. Ballsy move chef Chad, I like it.
In fact, I like all of Sea Rocket Bistro. From the quirky decor and laid back ambiance, to the local, sustainable menu and impressive craft beer selection.
There are places I go looking to be dazzled by some inventive combinations of flavors, inventive spins on old classic, or novel technique. And then there are places I go when I want simple, well prepared ingredients, with little to no risk involved in having an entree “work”. No matter where I go, I always show up hungry.
In case the menu descriptions don’t make it obvious enough, Sea Rocket Bistro falls into the latter camp. They aren’t reinventing the wheel, or the halibut, beets or risotto for that matter. They’re focusing on providing quality, well prepared food, in a laid back setting.
I’ve seen a few mixed reviews of Sea Rocket, but I can’t find any reason to fault the place. Everything I tried, I enjoyed. The service was friendly and efficient (the two most important things) and I even spotted Chef Chad White chatting with patrons in the main dining area. I would be happy, and plan to visit again.