I went to Flying Fish for my last SRW for dinner. It’s located in SLU right by near Whole Foods. The menu looked pretty tasty and we decided to give it a try despite just decent Yelp ratings.
Atmosphere: A pretty big restaurant that is split into two sections with one side by the bar and a few booths and the other side with booths and tables. Nice huge decor lights that reminds me of Ikea shaped lanterns. The vibe that I get is that it’s a common place to meet business associates after work. Lots of people are wearing suits, so I felt a little under dressed. It was definitely packed on a Thursday night so I’m glad I made a reservation.
Pricing: Dinner is 3 courses for $30
Service: For how busy it was, our server did a great job. The food came out reasonably quick and we finished our three courses within 1.5 hours.
Appetizer – flat iron steak bites with hoisin glaze, pickled ginger, and scallions. It’s a little hard to see because it’s dark, but there were quite a few pieces in there. I can definitely taste the hoisin, which is a nice asian sauce that I’m very familiar with (commonly used in pho).
Appetizer – black and blue deep fried brussel sprouts with bacon bits and blue cheese. I’m not a huge fan of blue cheese, but this combo worked pretty well. The brussel sprouts were cooked great and the flavors went well and the bacon helped balance it out.
Entree – squid inked risotto with seared scallops and lemon caper butter. The risotto was rather tasteless and bland, but the seared scallops were really great!
Entree – roasted pork belly with asparagus, mango chutney, and herbed quinoa. I tried the squid ink risotto first and then after trying this, it was a total 180 in terms of flavor. The mango chutney is exploding with flavor! The pork belly had a super crisp topping that was difficult to cut with a knife, but not terrible when you chew it. Overall, a pretty solid dish.
Dessert – Madagascar princess bourbon creme brulee with turbinado brown sugar. Pretty standard creme brulee.
Dessert – Sea salt caramel cake with chocolate ganache and raspberry sauce. This dessert is all about the texture. The top layer is a chocolatey gelatin and then it’s soft, marshmallow like and creamy and the final layer is a little harder similar to a cookie. This is a rich dessert that balances well with the creme brulee, which is light and airy.
Overall: I thought everything was solid! Nothing was poorly done, maybe the bland squid ink risotto, but besides that we were pretty pleased with our meal. Their happy hour menu looks pretty promising, so I might have to come back for that. This is a pretty standard American seafood restaurant that does all around solid food. Nothing to complain here!