Food

   
    We have embarked on an era where we no longer form bonds with the individuals who cultivate our food and the purveyors who sell it.  Shopping sprees for provisions at our local supermarkets have become as anti-climactic as trips to Wal-Mart.  The eruption of chain restaurants combined with food processing has created an even greater rift between the provisions we consume and their natural origins. 
    If you feel lackadaisical about what you cook at home and dread your next restaurant outing, perhaps you need a refreshing reprieve.  If anyone comprehends how to revive the human appetite and nourish the void culinary commercialism has created in this country, its Michael Andrzejewski and his talented kitchen crew at SeaBar.  Their traditional Japanese cuisine and interpretive fish-focused fare is edible proof that unadulterated seafood, when consumed in its prime, satisfies the appetite and constitutes a well-balanced meal.
    As Owner/Executive Chef of SeaBar, Michael Andrzejewski tells us that the most difficult obstacle he encounters as a restaurateur/chef is locating fresh seasonal fish and knowing when to stop tampering with it in the kitchen.  He tells us, “if you want to buy quality fish, you are going to pay top dollar for it.”  In addition to adhering to the mantra of ‘you get what you pay for,’ thirty years of industry exposure has taught him to establish personal ties with his purveyors.  He has made numerous trips to Manhattan’s fish markets, the rocky coasts of New England, and Hawaii where the majority of his Ocean-dwelling ingredients derive from.  He has even been on commercial boats where his fish was caught and attended the auctions they were sold at. 
    Before Michael invests in a 'catch,' he examines the clarity of the fish's skin & eyes, inspects the flesh and gills (he tells us the gills should never be soft, brown, and squishy), and assesses its aroma (fresh fish should be non-aromatic or smell like the Ocean).  He also studies the origin and anatomy of each specimen.  Before he places an order, he strategically plans his menu so he never has too much or too little to work with.  As Michael explains, "it is important to incorporate the edible parts of the fish into each recipe to ensure that nothing is wasted."  Almost every day, he receives a seafood shipment from Hawaii (Tuna, Marlin, & Opa), New York (Salmon, Halibut, & Flounder), or Portland Maine (Crustaceans). 
    At first glance, SeaBar’s bill of fare may seem limited but it’s reassuring to know that fresh seasonal fish dictates the menu.  You may find it enlightening to dine at the open sushi bar where you can observe each chef demonstrate his culinary artistry.  SeaBar's sushi menu (priced from $8-18.00) features an array of sushi bar favorites from MAKI (fish rolled with rice and seaweed) to NIGIRI (individual pieces of fish laid on top of rice balls).
    If you are in the market for MAKI, the Best Spicy Tuna roll boasts ruby-red cubes of Ahi accentuated with spicy aioli encased in Nori (Japanese seaweed paper) and sushi-grade rice.  Depending on the season, the Chef’s Sashimi Selection (priced at $10.00/small plate and $18.00/large plate) may exhibit individual pieces of Hamachi (i.e. Yellowtail tuna), Pacific Blue Marlin, fresh King Salmon, Ebi (raw shrimp), meaty Alaskan Surf Clams, or tender Maine Diver scallops.  The Temaki Trio demonstrates a tasteful litany of HAND ROLLS enveloping sashimi-style salmon & julienne cucumber, cooked shrimp & ripe avocado, and plump pieces of crab paired with cucumber in a mild tasting cream sauce.
    SeaBar's Composed Plates (ranging from $6.00-16.00) feature unique alternatives to standard sushi such as Crudo (Italian-style Sashimi drizzled with olive oil, lemon, & sea salt) and Ceviche (chilled chunks of seafood marinated in lime juice, which tenderizes the fish by partially cooking it.)  Two compositions that are especially rich in texture, appearance, and flavor, are the Crispy Avocado & Foie Gras “Nigiri.”  Both dishes demonstrate exquisite interaction of ingredients and brilliant plating.  The panko-encrusted Crispy Avocado possesses a crisp exterior yet smooth interior and compliments the chilled sesame sashimi salad adorned with a cool chili foam.  The seductively smooth, rich nature of the seared Hudson Valley Foie Gras "Nigiri" intensifies as its eaten with the crisp Nori chips, sweet mango salsa, and warm sticky rice.
    SeaBar's specials are subject to change on a daily basis and may range from appetizers (i.e. Udon noodle soups, Japanese crab cakes, or raw Oysters) to entrées (i.e. Seared Maine Diver Sea Scallops sautéed with pancetta, shallots, and mushrooms served abed warm Soba noodles or Tsunami-style Tuna accompanied by a creamy lobster dipping sauce). 
   Whatever appetizer or entrée you sample from SeaBar's menu, it's evident that passion and precision play pertinent roles in the chefs’ intentions to please their patrons.  If you take pride in what you consume on a daily basis and prefer to dine in a relaxed setting, you will find SeaBar's chill ambiance and refreshing fare invigorating.