Fish Heads

Wow, where to begin....  Some of my favorites when on the menu:

• Scallops on a bed of rosotto🐚
• Lobster with clarified warm butter🦞
• Crab Legs - A lot of work though for what you get... 🦀
• Stuffed Grouper - enough said
• Cod Loins - Fried
• Catfish - Fried

I had a great visit to Oaked in Soulard.   Denise was a delight and the chef made a masterful presentation for our several courses of dinner.   Perhaps, this restaurant couldn't brand itself as a high end, dining experience, as it also had a patio for happy hour...   We enjoyed both.   It was a fantastic meal, it's a shame to see this restaurant leave us.😢

I was at LeGrand's the other day, yes something has changed it seems, but everything was still really good in my opinion

I ate at SqWire's Fish Friday, and it was DAMN GOOD!!!    There are so many great ones to choose from, but I definitely want to go back before Lent is over.

Looks really good, I may just have to take the little lady out for a brunch some Sunday...   Thanks for the review!

Lent is here, and fish frys are everywhere it seems.    What's your favorite fish to get when you go to fish frys?    I can add more options if someone comes up with one..

I went to this a couple times last year....   Chef Bochart has some great fish (and fries) on the food truck....   and yes... I love the ribs too... how can you not?

I was bidding on a nice two basket fryer...   Gotta love fried fish....  needless to say, I was outbid...  🤨

Welcome aboard Larry, glad to have you on board!

There has been a lot of hype, FB posts, mentions on the radio, tv and more and I'm excited to see the Midwestern open soon.   Ben Welch of Big Baby Q is the new owner and brain driving this new restaurant.   I look forward to seeing what they come up with, and am excited to see Ben Welch's creativity come to life.

Great picture!   Looks like I have another spot in Soulard to try.   Thanks for sharing!🐟

Great Review!!!   I've read a couple articles on the upcoming location, but really look forward to their unaltered culinary expressions.   There's nothing holding them back, they can and will cook amazing items, just as they want.   I hope they have a great fish dish...  maybe Crawfish or Frog Legs...

Looking forward to this as well...  Chef Chris (forgot last name) will be doing the day to day operations there.   I need to stop by and see what they have..

Yeah, those look GREAT!!!!

I didn't even think about BLT season making prices go up...  wouldn't there be excess bellies during the summer since everyone wants ribs?  

Agreed... Happy Birthday and thanks for the recipe!

Noooooo!!  What am I going to wrap my scallops with?   I guess the big warehouse packers are going to offer cheaper and cheaper bacon.  And when I say cheaper, I mean less quality, not price.     Recently, a friend had some wrights bacon from their wholesale provider and it had spots that seemed raw, as though the cure hadn't gone all the way through, and the slices fell apart as though it had been frozen for a long time too.  

You'll have to pay for quality, and it's worth it.   The 20 cent increases each week are hopefully going to stop soon.

I can't say I've ever had anything like that...  those look great!   

Now sure how many you'd put on a serving, guess it'd be determined by the scallop size... but I bet I could eat a ton of those.   That looks GREAT!!

The connective tissue holding the steak shape may have been trimmed off.  It's in some of the fat I believe.      I've seen that happen a little bit before when I trimmed a ribeye too much, however, I have to agree, that one just doesn't look right.

Yay, I'm in!!  Gunter Wilhelm makes some amazing knives.   Aren't their knives used in the white house or didn't they have a Presidential seal set?

Holy Cow!!!   That thing is massive!   What does one of those weigh raw?    Was that off Wenneman's slaughter of local beef?   Very impressive, that's one heck of a piece of meat to work with.     Where do you make these?   Your photos have me wanting to get a taste.  

Thanks for sharing

Definitely that time of year!!    Thanks for the pictures...   No potatoes?   how long will you cook?  Will the asparagus get soggy cooking too long?

The portions at Three Kings are huge!!   gotta love the bacon jam pub burger!    Pulled pork is amazing too!

I took my wife to Prasino St. Charles the other night..  It was packed, but I had reservations.   The restaurant in general is beautifully done, with a large glass private room at one end.   The staff was incredibly pleasant and enjoyable.   

Our waiter recommended that we get the lobster crab cakes...  I'm not a crab cake guy, but these were great!!  I didn't get a picture until there was only one remaining...  Haa  

My wife got the filet, on a bed of potatoes... it was cooked perfectly.

I had the ribeye on a bed of mashed potatoes...   The ribeye was stringy with a lot of connective tissue.  Not sure if it was "select" or "choice" grade, but I wasn't impressed with the ribeye.

  There are so many great items on their list, that I just won't get the ribeye again, and I can try something new...    Oh, we got a bottle of the Beran Zinfandel...  Fantastic bottle of wine...  a little pricy, but amazing body.

Just my $0.02   Cheers,  Fish