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Cruisers the big salad3/12/2023 ![]() ![]() The lobster chunk salad was as fresh and delicious as you’d expect of Monahan’s-sourced seafood and benefited from a light sprinkle of chives. With lobster rolls, clam chowder, and fried clams still to taste, I came at the beginning of lunch service the next day. I next tried to meet a friend for lunch, only to find the cart closing ninety minutes after opening, completely sold out. The fish dominated their bed of well-seasoned fries, with malt vinegar available alongside the ketchup. You get tartar sauce and another dipping option the only one they had left was a mix of blue cheese, green onion, and mint, which was surprisingly nice. Turns out the buzz was well founded: the two hefty cubes of Icelandic cod, lightly battered and fried just enough, were nearly perfect. I hung on to score the last order of fish and chips (to the dismay of the guy behind me). It was a weekend evening, and a harried-looking sous chef was pleading with a long line of customers for patience–they were having problems with the cash register/order slip system. A few days later, the chalkboard announced a Cinco de Mayo grand opening. A chalkboard message appeared at the end of the month, explaining that the wrong type of deep fryer had been delivered, delaying the opening until early May. Washington.ĭuring the April awakening for the other five carts, the only sign of life at the seafood shack was a hanging wood fish skeleton decoration, blowing in the breeze. It’s good that I don’t live far from Mark’s Carts–and its companion business for libations, Bill’s Beer Garden–because it took several attempts to try Seafood Driven, the newest cart in the outdoor food court on W.
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