The Grateful Palate's Scallop Ceviche Is the Dish Done Right
After at least a week's worth of burgers and beer for the best of list, I'd been looking forward to clean plates and simple dishes that don't require a nap after I eat them. I decided on a dish at the Grateful Palate, my second visit to the restaurant that New Times
dubbed Best Restaurant in Broward County. Steering toward something that paired well with a high-acid Vouvray, I opted for Peruvian scallop ceviche with oranges, a hint of heat, sweet potato, and micro arugula. It was among the most refreshing I've had, many of which are swimming in citrus, more closely resembling a shooter served in a martini glass rather than a first course.
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