It rocks! Comforting and satiating, bold and hot...the deep color represents the taste in every way. Start with a bag of quality black beans, rinsed and then put in a pot with water, and a mixture of garlic, peppers, onion, and green herbs! Simmer for hours and voila! The best fall / winter soup. Learned it from Daisy Martinez, a chef on TV.
Elie, love the name. Love the picture. Love NAHA. This was my first trip to NAHA and I couldn't have been more satisfied. I walked in with two colleagues and was seated by the window along Clark Street- just beautiful. The space is open and refreshing, but not bare. And the pop music added a kind of informality to what is a very formal dining experience.Because it was cold and rainy (actually, my only pseudo-complaint is that the heat needed to be turned up a bit), I started with the soup of the day- a potato soup. The presentation was beautiful! Cool, fresh tuna in the center of the bowl, the warm soup poured around it table-side.For lunch the halibut with sweet potatoes and other seasonal flavors. It was perfect. The halibut was light and moist, and there was a warm sauce poured on top, which again, was fitting for a rainy October day. I left nothing. Dessert- the almond clafoutis. We all oo'd and ah'd when the desserts came. From the foam creme anglaise to the spaghetti ...
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