“Sablefish, surrounded by a moat of creamy, perfectly balanced tom yum broth, is a gold-standard example of why it's worth paying dearly for restaurant fish prepared well: On a home stove, it would be impossible to achieve such a thick, gloriously gilded, pan-seared crust that yields to a velvety treasure of opalescent flesh.”— Alexandra Gill, The Globe and Mail, May 3, 2018 / Photo Credit: Restaurant Hawksworth
“Sablefish, surrounded by a moat of creamy, perfectly balanced tom yum broth, is a gold-standard example of why it's worth paying dearly for restaurant fish prepared well: On a home stove, it would be impossible to achieve such a thick, gloriously gilded, pan-seared crust that yields to a velvety treasure of opalescent flesh.”— Alexandra Gill, The Globe and Mail, May 3, 2018 / Photo Credit: Restaurant Hawksworth
