Dinner last night:
Left: Memphis Seoul: Grilled beef tenderloin, scallions, cucumbers, carrots, diakon topped with hamachi and house made kimchee
Center: Blues Club: Blue crab, mayo, scallions & crunchies, topped with “old bay” seasoning
Right: The Weekend at Ernie’s Roll: Shrimp tempura, avocado, mayo, jalapeno topped with seared scallops
All three were delicious. I’ve always thought that kimchee doesn’t get the appreciation it deserves in America. Happy to see it atop a roll at Blue Fin.