In the mouth, they virtually melted away in a burst of tender sweetness. All of the above were tasty enough on their own, except for the jumbo shrimp, which while snowy white and tender-crisp, required ministrations of cocktail sauce to give it any real flavor. A thick center slice of North Atlantic salmon was perfectly grilled, crisp on the outside and very moist and tender within. Laved with thyme-flavored shrimp sauce, it was perched on a mound of butternut squash polenta. P resentation is not a big deal at Rowayton Seafood.
Table settings are simple, walls are comparatively unadorned.
D esserts came right to the point. The chocolate mousse, topped with a cloud of whipped cream, was heavenly and the cream folded into it with every spoonful. But taken together, custard and glaze provided the pleasures of contrast, crisp with smooth, sweet with a bitter tinge of burn. Key lime pie was rich and gently tart, no gelatin or tinny artificial lime flavor. A lthough it was a Monday night and we came early and had a reservation, we were seated in a sort of corridor between the outside deck and the interior bar.