I had the opportunity to photograph several dishes for a local magazine and afterwards we tried them. We had the Crab Napolean, Salmon and Tuna. I wasn't going to try the Salmon because I have never like it before. But it sitting there beautifully paired with Capers, tomato spinach ragout and balsamic glaze, I couldn't not try it. It was the best thing I've ever eaten. The outside of the salmon has a seared crispness paired with the salty, sweet and acid of the other flavors. I now crave this dish and McEwen's is our go to "nice" restaurant. A lot of the vegetables and herbs are grown locally and you won't meet a nicer staff anywhere.
I tried salmon several ways by chefs at the National Restaurant Show and was disappointed by each bite I took, only to reaffirm that the best and only Salmon that I liked was here at McEwens.
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