No. 92, Scallop Carpaccio with Curry Oil and Yuzu Vinaigrette from Cafe Hiro
Hey, don't ding us for listicles: Weekly DataLab studies show ustedes love this gimmick, launched in honor of our coming Best Of issue. Besides, it is rather fun to do this for us Forkers--an opportunity to highlight dishes from restaurants we'll never full review, or secrets from old standbys. Anyhoo, let the march begin...
Every year, us Forkers reunite at Cafe Hiro to plan out the year ahead of us. We haven't this year because of damn scheduling, and 2013 is already half-over--yikes! We go there because that's the only restaurant in Orange County that knows Edwin's identity--anywhere else, and Edwin would be discovered...and we don't want that.
Anyhoo, I've had a chance to go to Cafe Hiro more often as of recently, and the dish I always get is the dish I always get with the Forkers: scallop carpaccio with curry oil and Yuzu vinaigrette.
I'm a scallop freak to begin with, so I love Cafe Hiro's big, fleshy selections. The curry oil is light, slightly peppery; the yuzu, bold and sharp. But my favorite part about the carpaccio are the daikon slivers that blanket the scallop, that simultaneously refresh and add texture. Café Hiro's most famous dish is the uni spaghetti, but I'd argue that this is as Italo-Japanese as its big brother--the appetizer, if you will, before the main course. And my sincerest apologies for stating the obvious, but the metaphor is true!
93. White Board Specials at Taco Adobe
94. Coney Dog at LinX
95. Halal Pizzas from San Giovanni Pizzas
96. Clayuda at El Fortín
97. Lunch Buffet at Dosa Express
98. The Meats at Darya in Orange
99. Panocha at Taquería Zamora
100. Bean-and-Cheese Burrito from Del Taco