What It’s Like To Spend Christmas Eve In A New York Restaurant (Instead Of At Home)
Third Course: Baked Snapper with Lentils and Littleneck Clams, Tricolore Salad
I’m not sure if I’ve ever had Snapper before, and the next time I do, I’m sure it won’t be as well-seasoned and perfectly cooked as this one was. That’s one of the primary features of Roman’s, actually, is how every bit of fish was cooked to the correct degree. It’s astonishing how something as small as that can make such a difference. The clams and lentils were great contrast texture-wise, and the salad offered a great bitter crunch to accompany the buttery, flaky fish. At this point, the restaurant was emptying out of parties, but beginning to fill with younger, louder groups who were clearly ready to drink.
