LETTERS From CAMP Rehoboth |
Eating Out |
by Barry Becker |
Food So Fabulous, It Even Has Its Own Planet! I mentioned in my previous review that Konrad and I were trying to eat healthier this summer, and I think we did a fair job at it on our last outing. Only on gentle reader chastised me for all the buttery beurre blanc sauces I mentioned. But dining at the always awesome Planet X (35 Wilmington Avenue, Rehoboth Beach), one can't help but eat healthy. Here, the greens and vegetables are organic, as are some of the selections from the very reasonable wine list. The poultry dishes, all new this year, are of the free range variety, the duck is natural, and there is a wide assortment of very tantalizing vegetarian entrees. These include artichoke enchiladas with cilantro-lime salsa; red thai coconut curry with organic vegetables and coconut rice; spice rubbed grilled organic tofu skewers with spicy vietnamese peanut sauce; and, of course, the famous and fabulous grilled portabellos with horseradish mashed potatoes and organic greens. To start with on this outing, we tried a sampling of the appetizer/small plate selections. The shrimp and goat cheese wantons with spicy hoison dipping sauce were a delight, the wantons thick and crispy, the whole tender shrimp inside surrounded by yummy hot goat cheese. I love smoked salmon, so we tried the smoked salmon quesadilla with herb neufchatal cheese. The plate arrives with a small forest of quesadillas rolled and standing on end in spicy chili creme fraiche. A confetti of yellow and green peppers and chives surround it, while the dill and capers in the quesadillas add even more flavor to the perfect salmon. These were worth the trip alone. Even someone who doesn't like eggplant would order an extra round of the stacked eggplant with Asian bread crumbs. It's served hot with layers of herb boursin cheese between perfectly grilled and tender eggplant, crunchy on the outside from the bread crumbs, tender on the inside. It sits on the most fantastic putanesca sauce I've ever had, rich with sundried tomatoes, garlic and chopped basil, with shaved parmesan on top and surrounded by basil oil. What a great medley of flavors and textures. Yum! For entrees, I chose the pan roasted fillet of rockfish, which was a healthy portion of fresh, tender fish served over a bed of rich, creamy cheesy wild mushroom risotto and marinated grilled summer squash. It was a perfect meal for a warm evening (or any time). Konrad had broiled lobster tails on a bed of rich, white truffle cream sauce. The lobster tails, beautifully done, also had Asian bread crumbs on top, so had a wonderful crunch to them, and they were rich, tender and flavorful, the truffle sauce divine. They're served with a round stack of potatoes anna, creamy yet light and perfect, and chilled marinated tender asparagus with a mixed salad. (The couple next to us had the crunchy Chilean sea bass and grilled lobster tails with citrus butter and chipolte black beans, which they just raved about; they sure looked good!) On this night we were better behaved than we normally are as we only got one dessert. It was a delicious pie of strawberries, raspberries and rhubarb sitting atop a block of vanilla ice cream, a perfect way to end the night. The other selections also sounded great. A meal at Planet X is always a delicious adventure. It seems that even on a hot, sticky day, the ocean breezes somehow always reach the fabulous front porch to cool you off. With a painted sea of blue, green, and fuchsia, leopard print table cloths, and metallic blue banquettes, the space is funky and fun, the service always wonderful and attentive. Eating at Planet X arouses all your senses in the best of ways, and as they enter their sixth season, with many new and creative dishes on the menu, expect to see me there many times this season! Planet X is located at 35 Wilmington Avenue in Rehoboth Beach. They are open for dinner every day except Wednesdays. For information, call 226-1928, however, they do not take reservations. |
LETTERS From CAMP Rehoboth, Vol. 10, No. 7, June 16, 2000. |