Virtuoso Life - July/August 2017 - 32
FOOD & SPIRITS
Water for the Table
Their menus - and locales - may differ,
but at all of these new waterfront
restaurants, diners feast on marine views.
CAPE NEDDICK, MAINE: The Tiller champions
lobster in multiple forms - in chowder, mac and
cheese, or solo with drawn butter - and frames
its source, the churning Atlantic, with panoramic windows in the newly remodeled 132-room
Cliff House, a bluff's ascent from the craggy
coast. 591 Shore Road.
HUNTINGTON BEACH, CALIFORNIA: Ahi poke, fried
avocado tacos, oyster shooters, and Mexican
beer-can game hen mingle on the global coastal
menu at Paciﬁc Hideaway;; all pair well with
the Captain Barbosa sherry and spiced rum
cocktail, best sipped on the expansive patio
overlooking Surf City's 1,850-foot pier. 500
Paciﬁc Coast Highway; paciﬁchideawayhb.com.
MIAMI, FLORIDA: Dashi,, in Miami's downtown
River Yacht Club, plays on its liquid inspiration with a menu that channels Tokyo - the
source for much of the sushi and the seafood
in its udon dishes - and with views of the Miami
River through a wall of windows. 401 SW Third
1. The Tiller's New England perch. 2. Pacific Hideaway's Laos sausage with crispy sticky rice and Captain Barbosa cocktail. 3. Hamachi ponzu from Dashi.
A veteran of New Orleans mainstays Commander's
Palace and Café Adelaide, chef Carl Schaubhut ﬂies solo
at his new restaurant, DTB - short for Down the Bayou -
in NOLA's Uptown neighborhood. A native of Des
Allemands, the bayou's catﬁsh capital, Schaubhut reinvents Cajun classics, making fried boudin balls with eggplant and mushrooms, rather than their namesake pork
sausage, and serving barbecued local ﬁsh with garlicky
Moroccan chermoula. Tendrils of Spanish moss spill from
a central light ﬁ xture in the cypress-wood-accented room.
8201 Oak Street, Suite 1; dtbnola.com.
V I RT U O S O L I F E
Long Chim and (left)
DTB's crab boiled "chips."
Aussie chef David
Thompson's love of
Thai food has perennially landed his Bangkok
restaurant, Nahm, on the
World's 50 Best Restaurants list. His new and
more casual Melbourne
opening, Long Chim
("come, try, taste"),
explores piquant Thai
street food with daring
spice levels in dishes
such as betel leaves with
dried prawns and Chiang
Mai chicken larb.
8 Whiteman Street.
(DASHI) PAUL STOPPI, (DTB) MAX CUSIMANO,
(BOOKS) CHRIS PLAVIDAL/STYLING BY HEIDI ADAMS
SLOUGH OF POSSIBILITIES