Last night's dinner at Poehi's was quite pleasant, with the combination of a open-air bayside table (where we watched an enterprising pelican gulp down his own fresh seafood) and good food. I had a pretty straightforward fresh salmon fillet, grilled with olive oil, but the real star of the meal was my salad, of all things.
It started with a thin bed of field greens, on top of which four thick slices of beefsteak tomatoes -- the kind we can't get in Midland -- were laid out in a row. The tomatoes were topped with a combination of blue cheese sprinkles, shreds of bacon, and drizzled balsamic vinegar. That alone would have made it a good dish, but then each tomato slice was adorned with a French-fried onion ring, which elevated the dish into the realm of greatness.
Compliments to the chef for a delicious bit of simple culinary imagination!