Best Thing We Ate
Best Thing We Ate: Le Pichet's Smoked Black CodBy Leslie Kelly | February 18, 2014 By Leslie Kelly | February 18, 2014
We're so used to seeing black cod seared and sauteed that it was a startling delight to spot this different preparation at Le Pichet. Here, the ultra-rich fish is lightly smoked and served chilled with rye bread crostini. Caught off the Washington state coast, the fish has a strong enough flavor to hold up to the smoky preparation, which transforms it into a vehicle for complexity and depth. Our chosen pairings for the dish? The bar's Cote du Rhone, available by the glass. For a truly addictive bite, load up a slab of bread with the silky fish and a slice of house-made pickle. This dish is generously portioned to share although it's good enough that you might just want to hoard it all for yourself.
1933 First Ave.; 206-256-1499