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Wreckfish: Patty pan squash, heirloom tomato, peach and blackberry.
A tuxedoed waiter places a dish upon a spotless white tablecloth. A plump filet of black bass perches atop an emerald bed. An earthy scent wafts up, overwhelming the senses. The first bite is perfect: There's the skin's light crunch, followed by the sweet, meaty bass flesh. The pea ragout — just-shucked English peas, honey, fresh thyme, green garlic, and cream in a broth made from the fish's bones — adds a richness that turns every bite into a guilty pleasure. The meal quickly disappears. A touch of the sauce remains but is soon mopped up with a crust of hot, house-made foccacia bread.
You might be able to enjoy this $32 delight if you're lucky enough to stop by on an evening when Jon Sanchez deems it worthy of your plate. The 28-year-old chef de cuisine of Wild Sea Oyster Bar & Grille inside Fort Lauderdale's historic Riverside Hotel describes himself as "crazy" about fresh fish.
Read the full story on Wild Sea Oyster Bar & Grille on Las Olas.
Published on June 25, 2013