Glori Fickling
A reputation for exquisite cuisine, fabulous fashions and diversified
art has been the focus of Anastasia, which has gained wide popularity
since its debut on Ocean Avenue Downtown in 1996.
With the recent appointment of innovative chef Jerry Baker,
enterprising principals Amir and Gore Garavi have further expanded
their creative concept. Thus, dining choices now include a
specialized take-out menu noted as ANASTASIAway, for which
appetizers, entrees and desserts are packaged in attractive two
compartment containers ready for your microwave oven.
Baker has worked with the Garavi's on catering services for
several years and constructs the themed box suppers for the monthly
Cinema series at [seven-degrees]. He has now designed an inventive
to-go bill of fare featuring several selections that may be served
hot or cold. Such are grilled organic vegetables that have been
marinated in extra virgin olive oil and balsamic syrup, baby pearl
tomatoes with fresh mozzarella and organic basil and grilled
asparagus spears seasoned with olive oil, a pinch of kosher salt and
a "shower" of parmesan. Then there is chopped chicken salad with
minced portabella mushrooms and a rain of chives. These are each
tabbed at $8.
Half that price is the "perfect pasta pesto" salad composed of
penne or trenne noodles with Kalamata olives and olive oil drizzle.
Likewise the organic three bean salad with a trinity sprinkle of
traditional carrot, onion and celery dicing. Clearly Baker has a
penchant for healthful recipes as is evident in his continual
utilization of organic ingredients and preference to grilling rather
than frying.
Better served warm than cold, he suggests, are two Japanese
inspired dishes gleaned from internationally renowned chef Nobu
Matsuhisa. Japanese bread crumbs made from rice flour, garlic and
thyme add up to the panko crusting of boneless chicken breast, which
has been "mashed, bashed and smashed" in order to achieve the
meltingly tender flat, hand-size slab of poultry. This is boxed on a
bed of raw spinach with a side of chopped purple Peruvian potatoes.
The second entree is called "three day drunk salmon, wasabi mashed
and ginger shiitake glazed." The heady, pungent marinade counters the
sometimes oily aftertaste indigenous to this popular finfish. These
delicious entrees are $11 each and, as are all of the above,
presented with two slices of the daily featured bread and pats of
foil-wrapped butter.
Mindful that dessert is essential to those who appreciate a total
