230 Forest Avenue Restaurant Bar

Recommended by friends on the east coast who had eaten here, this place was not disappointed. Not a big place, the place has three different areas that set its ambience; the inner main room, a smaller area in the front, which is open to the road in beautiful weather (which is where we sat), and a long bar area that embraces a side wall that divides space with the inner and outer areas. Since seafood is something I always enjoy, especially by the sea, we have shared an appetizer of Smoked Bacon Wrapped Dayboat Scallops with pineapple Salsa and Micro Greens, as well as an appetizer of Red and Golden Beets with warm hazelnut-grown goat cheese and soot vinaigrette. Both made it really good. For our main course I had the bouillabaisse-like dish of the Wild King Salmon in a saffron and tomato broth, with Manila mussels, New Zealand mussels, shrimps, smoked bacon, cannellini beans, sweet pepper and basil Pistou. The flavors in this dish were excellent and the seafood perfectly boiled so that the shells, shells and shrimps were not overdoned or rubbery. We finished the meal with a bottle of 2006 cake bread, Sauvignon Blanc from Napa Valley.