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Foti
From Page B1
cool, fresh and delicious. The goat cheese Maragos is getting is sweet, creamy and fresh, with just the right, light touch of goaty bite to it. It’s creaminess and faint bitter hint make a nice counterpoint to the crisp, sweet and sour flavors of the beets.
Another artistically elaborate dish is an Appetizer Maragos does of Maine lobster and avocado salad, in little morsels wrapped in paper thin slices of Zucchini. Four little bundles mark the four comers of a square white bowl, resting in a light tomato broth that complements the lobster without overwhelming it. It’s quite good.
On the simpler, more straightforward side is a cedar plank roasted brie with peppers and dried tomatoes. He’s found a really nice brie, and roasting it on the cedar imparts a slight woodsy smokiness to the warm, gooey cheese, and the pepper and tomato elements round out the tastes and textures of the dish beautifully. Also pan seared sea scallops with citrus and chili beurre blanc is similarly well composed and balanced in its simplicity. The sea scallops are large, sweet and fresh, with a sweet tender inside and tooth
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