Page 13 - Boca Exposure - December '20

Boca Exposure, Page 13
Dining And Travel:

My End Of Dining-In Fatigue – Our First Adventure Out!

By Alan Serinsky of Bocaire. wearing, Hungry D. and Hungry Al (that’s me) decided is a hit or miss endeavor. Usually, restaurants tend to overcook
Hungry Al has been a Dining to venture into the lost world of dining out. From our this fish. I’m also left scratching my head wondering why many
Out columnist offering his expert kitchen to Copperfish Kitchen, I hoped this new entry chefs don’t salt and pepper their fish, much like a steak. Here
perspective on current food into our dining scene was worth waiting for. at the Copperfish they delivered a Scottish salmon at perfect
trends, and guiding readers First impressions: Copperfish Kitchen is located in medium temperature, with the exact amount of seasoning.
through local restaurant choices. the space once occupied by a long-established restaurant This upstream swimmer was a winner.
Now, as owner of Concierge called Uncle Tai’s. Unfortunately, we had to say goodbye Since the beginning of this pandemic we have pulled
Travel Consultants for the past to one of the few traditional restaurants left in our small different fish out of our freezer except black cod. So,
five years, Alan and his staff bring 25 years of personal universe of Asian cuisine. This is reinforced by the without hesitation it was going to be my choice. And it was
travel experience to an exclusive clientele looking for luxury obvious metamorphosis of the modern interior from its a good one, too! The Copperfish preparation comes with
travel planning. With the current mandated slowdown in local previous design. With chopstick precision, every element the standard Japanese sweet miso-glazed topper, and then
restaurant activity, Alan is devoting some of his columns to of Chinese décor has been eliminated and replaced with finished in the oven with a delicate eye not to overcook or
the subject of travel. a stellar bar design, well-appointed booths, raw bar, and undercook this oily fish.
high-top outdoor seating. Side note: In most restaurants the sides are an
Copperfish Kitchen Prime your taste buds: The night we arrived, afterthought. You know, broccoli florets, a few parcels of
5250 Town Center Circle #143 Copperfish extended their happy hour for the whole tasteless potatoes, overcooked asparagus spears, or even
Boca Raton, Florida evening. Most of the wines average around $7 and the greasy fries. That’s not the case here at Copperfish.
(561) 391-3474 appetizers from $6 to $10. Since the owners originated They scored lots of points with Hungry Al on their
(old Uncle Tai’s) from Baltimore, Md., the crab cake starter was a no- appropriate and thought-out choices of sides. Hungry D’s
brainer. Rarely do I find an imitation that rises to the level salmon came with small Yukon potatoes, and some of the
Food for thought: It’s not been easy being a food of the real thing. Maybe I spoke too soon. These cakes best broccolini I have ever tasted. As for me, it was an Asian
writer while bunkered down inside my own kitchen for were amazingly close to the originals. No fillers here. Just wild mushroom fricassee with nicely sautéed bok choy.
nine months. In my furlough I did manage to rediscover pure lump crab inners that were combined with minimal From the dessert tray: This is where mom enters
several lost skills and goals. Hungry D. rehired me as her eggs and proper seasoning. My only recommendation the picture. It seems the owners have solicited a family
sous chef, I learned to bake, I bought a new set of quality would be to kill the standard red cocktail sauce and up member to head up the pastry kitchen with her own recipes.
cookware, I rearranged our kitchen cabinets, I made fresh the ante with a nice aioli or remoulade. On her everything-made-in-house menu is Key Lime pie,
pasta again, I rid myself of unused cookbooks and I wiped Hungry D. tasted the waters by choosing a predictable a flourless chocolate cake and a spectacular carrot cake.
out my wine cooler of near-expired wines. fish taco. I’m not a huge lover of these Mexican bites, Take the carrot cake; it was amazing and baker Al knows
So, who’s complaining? The only one I can think of but I was happily surprised tonight. Smartly, the chef the difference.
is me. Considering my guilt-ridden, compulsive task- grilled the soft tortilla shells and what a difference that Check please: It all comes down to detail. To measure
motivated psyche, you would understand why I’m feeling can make. Couple that with an optimal portion of fish, a an excellent restaurant, it comes down to all the elements of
obligated that my readership is being neglected. I can’t creamy slaw of peppers, tomatoes, onions, and cilantro, delivery, including service. Since I was restaurant deprived
even remember my last food review. and you’ve got yourself an addictive mouthful of south- and happy to be anywhere outside of our own kitchen, I
Hopefully, most of you have abided by the COVID-19 of-the-border. had to really think this one over.
restrictions and stayed safe by limiting your dining out Straight from the kitchen: With a name like Sure, paper menus during a pandemic would be a smarter
exposures. But good news is on the horizon. With new vaccines “Copperfish” it made sense to limit our selection to the decision. Since there were plenty of outside tables available
on the way, I, along with most of you, will soon be re-tuning seafood side of the menu. But if you like out-of-the-water at 5 p.m. I was surprised that the hostess was ready to turn
our forks for a revisit to our old dining haunts, and maybe a choices, then the menu does offer the staples of lamb away a twosome without reservations. In the big picture,
few newbies that have survived this restaurant crisis. chops, steaks and roasted chicken. this is a great new restaurant, one I’m anxious to return to
With newfound courage, safe timing, and mask Hungry D. has always been a salmon lover. For me, salmon in the future. Hopefully, I can get a seat at the bar!
In conclusion, this one is definitely not a “copper fish,”
but more deserving of four gold fish!

Reality Check from page 12

meantime, find things you can control, especially in
these unsettling times. If you need incentive to resist
temptation, here are a few suggestions:
• Clear your pantry of foods you crave and replace
them with healthy alternatives.
• Engage in an activity to distract your desire,
preferably something physical such as walking, biking
or swimming.
• Stick to eating basic meals that contain enough
satisfying nutrients. Skipping meals increases your
desire to reach for an unhealthy snack.
In his book, Willpower: Rediscovering the
Greatest Human Strength, Roy Baumeister argues that
willpower is “the capacity to restrain our impulses,
resist temptation – do what’s right and good for us in
the long run, not what we want to do right now.” Next
time you’re tempted to indulge, remember what tastes
good now might not be healthy for you later. That’s
incentive to say no!

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