The kitchen of Chris Avila just continues to provide comfort to serious foodies and adventurous winos. Take the other evening, for example. Armed with a glass of four-dimensional Sangiovese, I feasted on one of those amazing scallops appetizers Soif does so well.
The trio of scallops – always perfectly golden crisp exterior with buttery tender interior – arrived on a bed of crisp baby enoki mushrooms, strewn on a rich cushion of potato risotto. A moat of transparent parsley oil circled the shellfish.
See what I mean?