|OK, I didn't' have a photo of fish at The Optimist but here's me with a trout in Aspen!|
|Here's one of the delicious dishes I shared for lunch at JCT Kitchen that day.|
That’s when it hit me that writing a menu is complicated business. Not only do you have to think of culinary mission of the menu and food costs; you have to consider who’s coming to the restaurant, do they want big plates or small plates, do they care about local farms and sustainable seafood, do they want to start with a salad, will they share dessert, do they crave hand crafted cocktails?
|Mixologist, Laura Creasy is the mind behind the bevy of beverages on the menu at JCT Kitchen and The Optimist.|
The answer is usually yes to all of these questions today. And while it’s hard to please all of the people all of the time, seafood lovers dining at The Optimist will find a sea of offerings from delicate grouper with smoked Vidalia onions in a horseradish broth to down home fish house fried hushpuppies dusted in cane sugar.
|The Old Salty Dog at The Optimist with fresh squeezed pink grapefruit juice and an impressive slab of grapefruit peel.|