Palasadian Post Review of Moonshadows Restaurant

POST TASTE - MOONSHADOWS
by Grace Hiney

Executive chef Joachim Weritz with his diverse menu has brought Moonshadows to a new level of sophisticated dining. Moonshadows is no longer just a restaurant suspended over the ocean with a great view, but one with superior food, too.

A few years ago, Moonshadows was renovated from the surfer hangout of the 1970s to a classy yet casual seaside destination with subdued lighting, rich wooden details , new heavier silverware and handsome glasses. The outdoor patio with its booths as well as umbrellas, now has heaters making dining during any weather pleasurable.

My son and I began with a rectangular sampler plate of several appetizers from the spring menu. A bright tuna tartare had a lively little kick from a drizzle of wasabi oil that played well with the marinated seaweed salad and gingered cucumber. Cocktail sauce enlivened with a dash of “Pepper” Absolut was perfect with a meaty tiger shrimp. A sesame-wrapped seafood and mango spring roll with Asian slaw and roasted pepper was also delicious. A demitasse cup of clam chowder made with Quahog clams not only brought back memories of clamming on Black Island, but was indeed, a true New England clam chowder.

Quite the best pear salad I have had followed. Thin slices of ripe Bartlett pear with Point Reyes blue cheese and candied pecans were served on a bed of organic greens topped with a roasted pear vinaigrette. The vinaigrette was spectacular.

Oven-baked fresh escolar from the Gulf of Mexico had a miso glaze that gave this tender fish lovely flavor that was enhanced by the shitake mushrooms, braised baby bok choy and green tea rice. Alaskan white salmon on a bed of spinach with a champagne sauce and Yukon gold potatoes was another winner. Chef Joachim Weritz seems able to reveal nuances of flavor in every dish.

The Niman Ranch pork chop was not as succulent as it might have been despite its mustard glaze. However, the tangy Asian pear served with it was memorable. Sake-braised Kobe short ribs were flavorful and delicious. These came with stone-ground grits and long green beans.

A taste of the sumptuous Valhrona chocolate souffle cake and of the Fuji apple pie verified the care and attention to detail exhibited by the chef in every dish we tasted. He is quite passionate about serving quality fish, fresh organic produce and specialty meats.

Cigar lovers will be happy to note that on the second Tuesday of each month Moonshadows has a 3-course cigar dinner which begins with a reception at 7:30 pm with first-rate hors d'oeuvres followed by dinner at 8. The price of &75 which includes three premium cigars does not include liquor, tax or gratuity.

Lunch is served Monday through Friday from 11:30am to 4pm when dinner service commences. Dinner is served until 10:30pm except on Friday and Saturday when the cutoff time is 11pm. Saturday and Sunday brunch is from 10am to 3:30pm. From Thursday through Sunday, various DJ's spin live music in the Blue Lounge bar area.

Moonshadows is the one “on-the-ocean” restaurant where East Coast visitors applaud not only the view but the food as well.

There is full bar service, an extensive list of moderately priced wines with a number of wines served by the glass, and valet parking.