Well Fed Network

Posted by Greg Bullard on Well Fed on the Town.

Wood-Grilled Chilean Sea Bass in a Lemon Butter sauce, that’s what I was going to have. I kept telling myself that. Yup, going for the Sea Bass, that’s my plan. Just like Helmuth von Moltke the Elder’s statement, “No battle plan survives contact with the enemy,” I say “Dinner plans do not always survive contact with the specials menu.” On a recent expedition to Bonefish Grill in Omaha, NE, this proved very much to be the case.

My carefully laid plans of enjoying a moist, tender, delicious, perfectly prepared Sea Bass fillet were dashed when menus arrived. However, in all honesty, it wasn’t the specials menu that did me in, it was the wine menu, featuring La Crema, Sonoma Coast, Pinot Noir by the glass. In the opening minutes of perusing the fairly straightforward and simple menu offerings, I knew I wanted that wine.

However, I get ahead of myself. I was at Bonefish Grill to visit with business associates, closing out a very constructive week of communication and sharing among our U.S. and U.K. offices with a nice dinner at Bonefish Grill. My evening started with a Martini (because really, can you think of a better way to start?). However, I threw the waiter a curveball. When he approached to get my drink order, having arrived a few minutes behind everyone else, they already had drinks, I first asked what Single Malts they had.

He rambled off a couple of The Glenlivet’s, moved on to Macallan and I stopped him at an 18 yr. Macallan, interrupting him to say, “I want a Grey Goose Martini…” Now, even though I was still talking, I could tell he was a bit flustered. Here he was in the middle of his Single Malt rundown and I didn’t even let him finish, interrupting to get a Martini. He caught up to me though when I finished, “…with a splash of the Macallan 18 yr. and a twist of lemon.” What can I say, I love a good Smoky Martini.

Twenty minutes later, the remainder of our party having arrived, we were scanning menus and pondering appetizers. The Saucy Gulf Shrimp, Bang Bang Shrimp and Fried Calamari made the cut.

Each was impressive in it’s own right. The Bang Bang Shrimp featuring a crispy, sticky sweet Asian inspired preparation served with chopstick and the crispy lightly battered Calamari served with plum and marinara dipping sauces were both excellent. But the real winner was the Saucy Gulf Shrimp, featuring the holy trinity of tangy tastes: Sun Dried Tomatoes, Kalamata Olives and Feta Cheese; all swimming in a thick Lime Tomato Garlic sauce.

Appetizer orders in, along with a request for a cup of their Corn Chowder with Lump Crab, it was back to the menu and the derailing of my plans for Chilean Sea Bass.

Oh, …bread. Bread that is crispy and crusty on the outside, but soft and delicate on the inside, swirled around a plate of Extra Virgin Olive Oil with fresh herbs and garlic swimming in it, is excellent. Now, where was I…

Ah, Sea Bass. As much as I love the Sea Bass, I really wanted a glass or two of that La Crema Pinot. While it’s a versatile wine that can easily cross the gamut from fish to steak, it was simply going to be too much for the Sea Bass in a lemon butter sauce. Rather than abandon my wine selection, instead I turned to the specials menu.

Featuring the tastes of the Caribbean, I quickly settled on a “Walkerswood” Shrimp Chanchito. If I had a complaint about my experience, it would be that they never point out that Chanchito is Brazilian Sand Perch. Chanchito is a flaky, but firm white fish that while loaded with flavour, also takes on spices easily. Rubbed with a black pepper happy dry rub spice blend, this was wood grilled to perfection, firm and excellent. The large gulf shrimp were wood grilled as well, and served firm and juicy. The “Walkerswood” sauce was a cream based, spiced sauce filled with sun dried tomatoes and mushrooms. Served over Garlic Whipped Potatoes with a side of honey glazed squash, everything on my plate was delightfully complimented by the La Crema Pinto to make an excellent dining experience.

Having left “just” enough room for dessert, I was only too happy to end my evening with a nearly perfect Crème Brûlée. Fresh whipped cream and a few plump, firm blueberries rested atop the crisp, caramelized sugar of this, almost too big to finish, portion of possibly the best dessert ever.

Just to think, I can get fresh, excellently prepared fish in Omaha, NE in the middle of winter. Friends, we live in wondrous times.

Bonefish Grill
120 Regency Pkwy # 100
Omaha, NE 68114
(402) 391-3474