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Best Sardine Invention Since Canned Sardines (2013)
Sardine Scorpion by John Cox
Sierra Mar at Post Ranch Inn
47900 California 1, Big Sur
The tiny dish isn’t found on the menu, or anywhere else in the world: a tiny square of tender sardine steak perched on the end of a fried sardine backbone curved to look like a scorpion’s stinger. As conscious chefs around the world experiment with down-food-chain fish, this would be the gold standard. It also serves as an enlightening example of the type of devoutly local, inventive and trailblazing food Just think: If the sardine is this good, what will the Wagyu and local roe plates taste like?