Food

   

    If you suffer from the daily drone of deciphering what to eat for dinner and your tolerance for blandness is diminishing, perhaps you should head to Papaya for an education in the art of Asian-fusion cooking. 
    Upon entering Papaya's pristine premises, you are presented with a convivial bar scene and serene dining room.  Refreshing gusts of lemongrass, ginger, & lime emanate from the open kitchen, flirting with the olfactory notion of trying something deliciously foreign.  Clean-cut architectural lines, lofty ceilings, subdued lighting, and modest decor give the venue a polished, airy feeling.
    Papaya’s staff is warm, gregarious, thoughtful, and accommodating.  Menus are promptly issued, water glasses are filled, and daily specials are listed.  Throughout the meal, courses are spaced in timely fashion and you are encouraged to ask your server questions.  A clever way to approach dining at Papaya is to engage in a menu tasting via pairing wine (priced by the glass or bottle) with appetizers.  Portions are generous, ideal for sharing, and entrées are well balanced. 
    It is evident that Papaya’s chefs feel inspired by the Global array of ingredients they cook with.  The menu features a compilation of appetizers & entrées that borrow culinary inspiration from China, Japan, Korea, Thailand, Vietnam, and India.  Daikon relish (white radish), tamarind, coconut milk, curries, soy, chili paste, and nut extracts are often used to accentuate dishes. 
    Papaya’s cuisine is not about EGO.  It’s about ID.  Bold seasonings, sauces, and garnishes accentuate the fundamental ingredients of each recipe without overpowering them.  Culinary synergy exists in the kitchen along with passion and ingenuity.  Perhaps this is why Papaya’s recipes fuse together so beautifully and continue to keep patrons satiated.
    Aesthetics take precedence once ingredients are cast accordingly.  Vegetables are artfully arranged, sushi is hand-rolled, hors d'oeuvres are garnished with precision, and entrées are meticulously plated.  Whether you order a simple bowl of Wonton consommé, crab cakes courted by mango salsa, or an intricate entrée boasting grilled tropical prawns & roasted eggplant, you will leave Papaya feeling inspired by what you have visualized and tasted.
    If you choose to commence a meal with hors d'oeuvres, pan-seared pepper encrusted Ahi tuna garnished with spicy seaweed salad and Vietnamese crispy pork spring rolls constitute flavorful starters.  You may have the fortune of dining one evening when tender roasted quail is served over a bed of organic baby field greens intertwined with slivered mango. 
    Do not forfeit the opportunity to order a seafood entrée or special.  An array of fresh-caught fish is delivered to Papaya on a daily basis ranging from Alaskan King Salmon to Pacific Island Ahi Tuna to Hawaiian Opa (Moonfish).  The kitchen staff studies the fish’s history, origin, flavor, and texture before a recipe is devised and executed.  Malapeque oysters, Maine diver scallops, and soft shell Maryland crabs often debut as specialty items when they are in season.  You may have the privilege of sampling seared scallops infused with an intoxicating apple curry sauce or Hawaiian Butterfish (a mild-natured white fish) soaked in a Sake-Miso marinade and seared until the exterior is crisp and the interior is supple yet flaky.
    Poultry is creatively incorporated into dishes like the sizzling Wok-seared duck breast accompanied by broccoli florets & meaty Japanese Oyster mushrooms glazed in a sweet soy sauce.  Wintry dishes like a tender 8 ounce filet tiered with pureed Hawaiian Okinawa sweet potatoes, sautéed onions, fresh shitake mushrooms & petite asparagus drizzled in truffle oil add gumption to the menu.  Vegan and Vegetarian options include Udon and Soba noodle dishes or Tofu & Vegetable Pad Thai.  The chef's sashimi and sushi menu including tempura-style shrimp and soft-shell crab (Spider) rolls are only available Wednesday-Saturday.
    Whether you engage in a leisurely meal at Papaya or congregate at the bar every Wednesday evening for live jazz, half-price sushi, and passion fruit Martinis, you will never grow tired of Papaya’s warmth and hospitality.  Of note:  If you have a sweet tooth, request a dessert menu.  The pastry chef’s Chocolate Soufflé and Crème Brulee are worth the additional calories.