Recommended by our friendly and knowledgeable server Vince, the braised garoupa was an absolute stunner. And as Chef David explained later to us, it is a dish that's representative of who he is: an Israeli by heritage who's born and raised in California.
In all honesty, I found this stellar. Braised in a tomato-based gravy with kickass jalapeños and chickpeas, the seasonal garoupa from New Zealand turned out to be exactly the way I've always preferred my fish: firm and flakey. Another highlight is how Chef David puts the all-important finishing touches--dusting of the on-the-branch oregano from Sicily, and the pouring of the tahini from Israel--right at the table. I highly recommend getting an order of the delicious rosemary fried potatoes with alioli as a side as well. Lightly crisped of skin and mealy within, these are good enough to tempt even those of you who're staunchly in the anti-carbs camp.