Our weekend feature is a sesame crusted white sea bass with charred citrus green beans, soy glazed cashews, sticky furikake rice, watermelon poke, coconut gomashio and micro cilantro. We are pairing a full bodied and rich Pinot Gris from Eyrie Vineyards for its robust apple, white peach, green melon and daikon radish flavors as well as its nearly infinite finish.
Our Road to Serving the Best Seafood in Bozeman: The Feast Story
In 2014, three good friends were hanging out in a living room in Bozeman, lamenting about the lack of good dining options in town. Over plates of cheese and fruit, they talked about their vision for creating the best seafood restaurant in Bozeman. In their mind's eye,...