Page 64 - WINE DINE AND TRAVEL EATING IBERIA

in action. The entire staff was in hipster black. We palate adores, and my sense of humanity shuns. The
hoped the food was just as cool. bite-sized piece of goose liver paired with salmon
It was that and more. We crunched carrot sticks sashimi was one of the most heavenly things I have
served in a goblet with dipping sauce on the side as ever popped in my mouth. I managed to steal Mary's
weperusedtheextensivemenu.Onitwerelotsofold share too, undeterred by the dangerous-looking
friends, including sushi, sashimi, and tempura, but chopsticks she was wielding.
there also were some exciting combinations not gen- It wasn't the least expensive meal we savored in
erally associated with Japanese cuisine. Cascais, but it was a delicious change of pace in a
We ordered a trio of items, all fresh and expertly lively setting.
prepared. One featured foie gras, a delicacy my

64 WINE DINE & TRAVEL MAGAZINE 2020