Today is: Saturday, February 17, 2018
Delzano's by the Sea Restaurant Review
An experience at Delzano is nothing short of stunning, with magnific Chef Rafael
Solorzano’s culinary talents delighting the eyes, nose, and palate. Delicate creations
based loosely around a “fusion” theme take seafood to new heights, weaving ingredients
together in subtle harmonies. With an emphasis on freshness, the menu
changing, although certain themes—thoughtful pairings, light and
and careful attention to detail—remain constant. An intimate
and welcoming atmosphere,
composed of a beautiful ocean view, and very comfortable bamboo chairs and a nice
bar, that prepares delicious drinks!
Stunning. Delicate. Exquisite. I could go on, but then I’d be gushing, and the tastes
and flavors at Delzano are something you should really experience for yourself.
The restaurant, a bold and exciting space in the heart of the beautiful
Beach, has been serving excellent seafood for over 3 years.
My friends and I visited Delzano on an Saturday evening when Chef Solorzano’s introduced
himself to us and said, no worries, I will take care of you! And he
offered to prepare
a tasting of several new dishes.
We ordered an aperitif in anticipation of Chef Solorzano’s meal, then, sipping on
Long Island Ice and sat back to enjoy our surroundings.
The arrival of the first course marked a turning point in our evening, when we went
from simply enjoying ourselves to being stunned. The Crab Cakes offered a truly
royal commencement of our meal: a plump, commanding crab cake sat atop a
of greens. The first bite sent us into a world of heightened sensuality, the
flash-fried crab crust giving way to both bursting with not only flavors
We eagerly relished each understatedly complex and savory bite,
was no turning back—this would prove to be an astonishing meal.
Next, the Fried Calamari presented a delicate flavor, accompanied by jalapeno peppers
and served with marinara sauce. The brilliance of the dish was the integration,
which somehow allowed each ingredient to remain distinct. A bite of the calamari
plus the jalapeno was precise and offered two simultaneous flavors rather
as one. It was an intentional dichotomy!
Then we also tried their Clam Chowder New England style; this soup
was both delicate
and rich, subtly combining flavors and tastes so
that no one element seemed overpowering.
Also the amazing Lobster Quesadilla served with pico de gallo, guacamole
sauce, was a perfect example of the varied influences
that seemed to seep into Chef
Shrimp Tempura and Halibut Fish Chips
As if sensing the complexity of the last appetizer, Chef Solorzano sent out a soothing,
refreshing counterpart: The Shrimp Tempura and Halibut Fish Chips served with
sauce, spicy cocktail sauce, french fries and pineapple coleslaw. The dish
fragrant with aromas of fresh fish and fragrance was followed
by delicateness, as
each element from the offered an almost elusive distinct flavor.
The fish itself
was firm with a sweet mild and sweet essence of the pineapple
coleslaw, which together,
the dish tasted wholesome but light, with
a mysterious complexity that was at once
familiar and exotic.
Filet Mignon and Lobster
Our first entrée was the Filet Mignon and Lobster, a satisfying dish that explored
and embraced the essence of both meat and lobster. The preparation centered around
a 10 oz grilled “Natural Angus” filet mignon, and 10 oz steamed lobster tail then
served along with vegetables. The result was a well-integrated dish that resonated
with flavor and fragrance. The Lobster as almost sweet and distinctly smoky, the
meat moist and succulent. We sampled a smooth and mellow Cartlidge & Brown Pinot
Noir from Napa with this dish, although it was the dish, not the wine that we would
Chilean Sea Bass
We moved on to a Chilean Sea Bass, or the third time a savory aroma arose from
plate, seeming so irresistible we quickly dug in. The fish was tender, although
the unique, amazingly rich fruits of papaya and pineapple stole the show. This
was made create a rare and memorable intensity. And the last one was
Alaskan Halibut with capers, fresh tomatoes, garlic, basil, and
olive oil. Another
great entrée and also very fresh and delicious.
Grilled Alaskan Halibut
As our plates were cleared, hints of tastes from our meal still
lingered, and I
relished the tingling sensation on my tongue.
The dessert itself was a masterpiece; although simply titled Chocolate Cake, it
was quite intricate. A harmless-looking form of glistening milk chocolate sat on
the plate, hiding a treasure of delicate flavor inside. The milk chocolate shell
gently broke open to reveal two distinct creams separated by a thin sliver of darkchocolate.
A bite was rich with flavors but not heavy or burdensome, a theme that had carried
itself throughout our entire meal. Also, the Lemon Cheescake was to die for!
Chef Rafael Solorzano
We left Delzano with smiles on our faces, feeling like we had just experienced a
delightful surprise. While we had expected a good meal, there was something about
our dining experience that we could not have anticipated. It was just a detail not
the quality, or the service, or the ambiance but some combination of the Chef’s
enthusiasm; the well thought out intricacies of each dish; and the lightness and
delicateness not only of each element, but of the combination of elements on the
plate. Somewhat elusive, it was this that had instilled us with a sense of
each dish calling for our full attention so that we explored and
delighted in its
subtle complexity. In an increasingly populated sea of restaurants,
it is sometimes
the little things that set one apart from the rest. Delzano,
we discovered, has
emerged from this sea with distinction.
Thank you again Chef Solorzano for your amazing food and hospitality!
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Article by: Mary Adams
Photos by: Chris Marx
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