Text 4925, 64 rader
Skriven 2013-09-21 04:16:00 av MICHAEL LOO (1:123/140)
Ärende: dinner 200
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We dropped my traps off at the house, which turns out to
be almost walking distance from the airport, within 3 miles
anyway, and then tried to figure out what to do for supper.

The fridge was scavengeable and the stove serviceable, so
something probably could be made, but it was decided that
we make a field trip to Richard and Nancy's favorite sushi
place Arigato to see favorite sushi chef Fu. Apparently,
at their anniversary they had gone there only to find the
restaurant closed, a sign on the front door saying that the
air conditioning was kaflooey. That was several weeks ago. 

The sign is still up. The phone is disconnected. Subsequent
investigation on the Internet indicates the place is out of
business and Fu gone to parts unknown.

Next choice, chosen partially from curiosity and partially
from the name, a place in a star-crossed corner lot in
Irondequoit. Blue Water is supposed to be a seafood and
steak house and, according to neon signs out front, offers
Bud and Bud Light. We went in to find a new-smelling somewhat
cavernous room with a peculiar and makeshift decor (it had
been another brand of steakhouse, a pool hall, and various
other things in previous incarnations). A major oddity, and
one hopes that this is remedied soon: no booze. The license
hadn't come through in time. Nonetheless, close to closing
time, there were still people chowing down, apparently not
unhappily, so we decided to stay, and I could do without
alcohol for a day (though I regretted my abstemiousness at
the airport lounge).

I had ginger ale; Richard a Coke; and Nancy asked if they
had cherry coke, and the helpful waiter said no, but he
could make a facsimile using maraschino cherries and juice,
and that's what he did.

A pretty big menu and at least partially reliant on frozen
or at least preprepared stuff; I'd prefer a smaller menu of
things all of which could be made on premises and most to order.

We started off with Sicilian calamari and scallops casino 
(listed as on the half shell) in keeping with the Italian
touristic murals. The appetizers were huge, meal size in fact,
and I think the place would do well to cut the size a little
or offer half portions. The squid were described as fried and
then sauteed ... I guess that's what had happened; the rings
(just rings) were tender, not too greasy. There were a lot of
them, smothered in a giardinieralike mixture with hot Italian
frying peppers, olives, and stuff like that. A homemade but
rather untasty marinara sauce came on the side and added nothing.
What do you think scallops casino on the half shell would be? I
envisioned scallop muscles served in the shells they were
associated with, a bit of garlic, bacon, green pepper, maybe a
few breadcrumbs strewn over. Wrong. This was stuffie mixture
made with bay scallops (not horrid Chinese ones I think, but
mediocre Gulf ones) blopped generously into reused shells and
baked until no longer wet. Not an awful thing, but rather heavy
and not something I'd order again for $11 for 6 unless I was
very, very hungry. I'd give the calamari a B (points off for no
tentacles) and the scallop dish a C+ (extra points for abbondanza).

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