 Naha Restaurant Review: Chef-owner Carrie Nahabedian's talent has shown brightly through the years at Naha, earning her a following and plenty of cred. The quality of the food, a blend of seasonal American with Mediterranean influences, makes the price tag of meals a bit more digestible. The menu changes frequently, but it's always creative and often constructed from local, organic ingredients. An elegant first course may be scallops roasted with vanilla bean, citrus and spices, paired with La Quercia prosciutto and a touch of mint. Follow that, perhaps, with pan-roasted skate wing or Great Lakes whitefish with accompaniments like wheatberries, roasted pears, poached cranberries and crisp bacon "shards." Pastry chef Craig Harzewski's desserts include a signature sundae that's featured spiced sweet potato ice cream, toasted marshmallow "fluff" and sugared pecans, plus molasses snap cookies on the side. Naha is also a family affair --- chef Carrie's cousin, Michael Nahabedian, is a co-owner and oversees the global wine list, which offers selections from Greece and Uruguay. Also notable are the private label wines produced for the restaurant by wineries such as California's Au Bon Climat and Qupé.
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