Well I am back in New York. It was time to try a different restaurant for dinner. This time I checked out a little place called Legasea. If you like seafood, this is the perfect place to visit.
I started off with a unique cocktail called The Layover. It sounded good with vodka, lemon, and lillet. Lillet is an aperitif wine, a blend of Bordeaux wine and citrus liqueur. It was very sweet. There was a great lemon taste. It reminded me of a lemon drop martini. It was a nice way to start the evening.
The waiter brought out some fresh bread with homemade cole slaw and homemade bread and butter pickles. The bread was sweet with a little butter glaze on top. The bread tasted a lot like this sweet bread my mom would make at Easter.
There were a couple of starters I got for the table. The Spicy Crab Beignets sounded delicious and completely unique. The soft dough of the beignet was sweet. It was filled with a chipotle crème fraiche and a crab slaw. There was a great spice to it that was balanced out by the sweetness of the crab meat. The cabbage slaw added crunch that countered the soft dough. These were bite size, but they packed a bunch of flavor.
The Little Neck Clams were the next thing to come out. These also were bite size. These little clams were loaded with bacon, white wine, and marjoram. Marjoram is just another term for oregano. These had a creamy taste and were full of bacon flavor. I could have eaten every clam on the plate, but I had to be nice and share.
The last thing out was the chopped Green Goddess Salad. This salad was an assortment of different greens, chick peas, olives, and shishito peppers with a red wine vinaigrette. They put sliced avocados on the side of the plate. The salad was tasty, and I liked adding the creamy avocado. I just wished the salad already mixed the two components together. It was a little difficult to do on the plate.
For my dinner I ordered the Diver Sea Scallops. These were sweet, tender scallops that were grilled in a lemon butter sauce. The lemon flavor went really well with the scallops. The butter helped make the scallops creamy.
Sides came separately. I got the sautéed zucchini. I figured this would pair well with the scallops. They cooked the zucchini in garlic and butter. It was absolutely the best flavor combination.
After all this food, I had no room left for dessert. That just means I will have to come back for another visit.
Check out their menu at www.legaseany.com
Enjoy!
T
