"If there’s a way to make a dish fancier, Clark’s Oyster Bar in Clarksville will find it. That includes adding a generous scoop of tobiko caviar to a mound of red snapper ceviche, all tossed in a spicy, tangy mixture of lime, cilantro, and serrano peppers. It adds some brininess and texture to each bite, while also acting as a subtle reminder that Clark’s is not exactly a place you casually pop into for a cheap snack. " - nicolai mccrary, raphael brion
Richard Casteel
