by Max Brantley
Peter Brave has come up with an idea to encourage a little extra business during a difficult time for restaurants and also to give a treat to eaters who'd like to tie into some of the freshest fish around.
He's arranging to have a whole farm-grown bluefin tuna, raised in the Gulf of Baja, flown in for a special dinner at Brave New Restaurant on Sunday, Feb. 8. The fish will be caught Feb. 6. His plan is to serve it all at its freshest in "one fell swoop." He's ordered one before and described it as "awesome."
The fish will weight from 20 to 60 pounds, depending on how many people sign up for the reservations-only dinner. It will be part of a four-course meal for $55. Diners will open with yellowfin tuna tartare, then have cream of brie soup with apple and walnut garnish before the entree. The tuna will be lightly seared and served with a horseradish/ginger beurre blanc sauce. A dessert sampler will close the meal.
The restaurant will open at 5:30 and dinner will begin at 6 p.m.
"It's a tuna party," Brave said. "The idea is to serve the freshest tuna anybody has ever seen."