Food critic at Short Order Carina Ost, calls the recently opened Semilla Eatery and Bar "a strong seedling with room to grow." She notes that several dishes aren't executed as well as they could be like the mac and cheese and the pot stickers, but raves about others, such as the "standout" octopus.
The standout dish is the octopus. Its meat is charred on a wood-fired grill, sliced, and served on a bed of fennel, radish, and frisée with citrus dressing. It's light and fresh, and the tentacles' suction cups carry the char like a textural and flavorful badge of honor.She ends her review on a pretty positive note saying that even with Semilla's inconsistencies, chef Frederic Joulin's experience holds a promising future:
The truth, though, is that the soil hasn't been nurturing enough for this restaurant to flourish like the herbs lining the wall. The concept is a bit scattered, and Joulin and his team are doing whatever it takes to keep customers happy and ride out the wave of road construction. There's a lot of promise given Joulin's vision, talent, and experience, but with the black asphalt canker limiting clientele, only time will tell if Semilla can grow.
The menu features an array of fare at differing price points, with options ranging from burgers and hot dogs to thin-crust pizza and paninis to high-end seafood like grilled Branzino.She adds that some of the most popular dishes include the Mediterranean burger, lobster mac 'n' cheese and a trio of tuna tartare.
· Semilla Eatery & Bar: A Strong Seedling With Room to Grow [SO]
· Atlantic Surf Club Hopes to Draw Locals to Beach Place [CPC]
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