This Week at Good Eats – 4/19


Well we did it, the little restaurant on the corner of Rts 202 and 203 in Kinsale, VA is ready to start turning out your favorite goodeats, starting tonight at 5:00.

Before the weather turns completely to summer we wanted one more taste of the

Mo’ Bettah Kale Greens Pot Liquor Soup,

so we called Dana over at Garner Produce and yes, they have just started harvesting their spring kale crop; these greens are beautiful. In fact, all their greens are so beautiful that we are featuring their mesclun mix on our opening menu as a “Local Greens Salad”, tossing them with Lemon Vinaigrette.

The other day I had this idea of making a crab relish using a Vietnamese salad dressing as the base, and it turned out to be a good idea. But when I offered a taste to Adriane, it was with the acknowledgement that it didn’t compare to one of our specials this week,

Flounder topped with Buttered Backfin Crabmeat.

The other special this week is an all-time spring favorite

Salmon Oscar.

We have sourced a farmed salmon from the Faroe Islands which are located in the North Atlantic between Norway and Iceland. Go look it up on the internet, these are not only hardy folks but smart as well. Their local laws dictate how salmon may be raised, and it’s how farmed salmon should be done. By the way, if you’re new to the spring season at Good Eats, Salmon Oscar is marinated and broiled, then topped with roast asparagus, crabmeat, and our “Oscar” sauce.

Ha, it took a while, but we are back and

We hope to see you.

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