5/25/2013

Chef David LeFevre

Maryland Blue Crab Cake
In-house dill pickles, whole grain mustard remoulade

Loup de Mer
Braised Fennel, Caramelized Onion and Red Wine Reduction

Black Miso Cod
Japanese Eggplant, Adzuki beans, pickled ginger, Thai basil

We were excited to finally try a new seafood place in Manhattan Beach by Chef David LeFevre. We had been to his other restaurant, Manhattan Beach Post, previously. FWD was really small and Chef David LeFevre was busy preparing the seafood plates and towers. Their menu was divided into raw section, Oysters, platters, old school, new school and after school(dessert).
We started with Chef David’s mom’s Cape Cod Squash rolls with Rosemary butter. It was a great start and very tasty. We then had the most delicious Crab Cake we have had in a while. It was all lump Crab meat without any filler. The mustard remoulade and house-made pickles added a great tasty balance to this wonderful dish. Let’s just say I can eat a few of this every day. Next was the Loup de Mer with Fennel and Red Wine reduction. It was a very flavorful dish. Our final dish was the Black Miso Cod. It came with eggplant and Adzuki beans. It was good, but not as great as the other dishes. I guess I like more bold flavors. Overall, a great lunch and wished this restaurant was closer to us.