The Tasting Spoon

On the menu tonight:  Sashimi Platter Aguachile Yakisoba Special Vegas Roll (Fresh) Nissi Baked Roll Sushi is an art form that ought not to be taken lightly. Bright colors, bold flavors, and complex simplicity are at the foundation of an optimal sushi roll. That being said, here in Laredo most rolls on any given sushi menu favor cream cheese and avocado. Mind you, there isn't anything wrong with either of these ingredients but the lack of variety in our sushi menus leads us to believe that they're nothing but glamorized California rolls. The sushi restaurant is such a popular and profitable business and in Laredo the "Mexi-sushi" versions unfortunately end up popping up in places they hardly belong with sky-high prices for cuts of fish that aren't executed properly. Posh is by no means an example of this but during previous visits there, they too have fallen victim to a cut-along-the-grain sashimi plate. For now though, we're not taking into account

Appetizers:  On these hot summer days, we all want something cool and refreshing. What better than having oysters on the half-shell as our first appetizer? Goes best with a cold Mexican beer--dressed. We asked the waiter what type of oysters they were and he replied "Gulf Coast". As we all know, Gulf Coast oysters are big and plump, but are less flavorful then the East Coast variety which means that salt and lemon need to be added to give it that briney flavor it lacks. As the oysters arrived, they were fresh, cold, and clean of any shell debris. To my surprise, the adductor muscle was detached from the shell which eliminates needing to scrape your spoon furiously against the rocky surface. Served with lemons and horseradish. Crab Cakes As the crab cakes arrived to our table, the sight of two lonely cakes with not much presentation took us aback. The crab cakes had a good sear, not over-seasoned, and definitely left you wanting more. It's lump crab meat which is