Executive Chef Orlando Amaro rolled out a new menu at Station 4 that is beautiful and delicious. This delicate dish of Octopus Carpaccio is topped with passion fruit-sambal gastrique and daikon sprouts. Chef Amaro's dish is playful and creative and pairs lovely with the NV, Poema, Cava Brut from Spain.
This hip Southwest Waterfront hot spot has something for everyone. I'm always a fan of Burrata cheese and they serve theirs with gorgeous local heirloom tomatoes, compressed watermelon, pickled Persian cucumbers, micro basil and radish.
Don't miss the salt crusted whole branzino with Catalonian spinach. Pair it with the 2012 Pouilly Fuisse Jean Paul Paquet, Domaine les Vieux Murs, France. Simple and lovely flavors.
End the evening with the rich dark chocolate bar with a coconut cloud and peach confiture and pair it with the 2005 Domaine Les Grandes Terres, Semillion, Bordeaux, France. You'll leave satisfied and looking forward to another visit at Station 4.
The restaurant has exceptional service and crave-worthy food. Stop in soon!