Sunday, April 24, 2016

Appetizing Aperture

The mighty swordfish stakes claim to being a fish whose steaks are moist and meaty — like the steak landlubbers favor. Drift Fish House & Oyster Bar executive chef Brendan Keenan wood grills Block Island swordfish to bring out these steak-y qualities and serves the flavorful fish with caponata, anchovy herb garlic butter, mint and basil ($24). Drop anchor at Drift in The Avenue East Cobb, Marietta to savor this dinner specialty any night of the week.

No comments: