Baltimore Living
Best New Entrée
Nasu Blanca's Kobe fillet
It takes a second at least to get the hang of this stylish Locust Point newcomer. There's the half Japanese-half Spanish menu, which no one bothers explaining, and a hard-to-negotiate mix of small plates and entr?©es. But Nasu Blanca is worth adjusting to because the food, as conceived and executed by chef David Sherman, is grand. The Kobe fillet, which is now fetching $45 dollars, made believers out of us. It was true Kobe and the kitchen knew what to do with it: cook it medium rare, perk it up with some mustard miso, and flatter it with an edgy sidekick like minced rare tuna wrapped with wasabi in tempura. We thought about this dish for a long time afterward, and we're saving up for another stab at it. Please be patient with us, Nasu Blanca. We're on your side.
Other Awards for Best New Entrée:
Bouillabaisse at the Brewer's Art, 9/20/2006
