out and about: sandpiper spring menu

burgeon: hazy ipa

french 75

Our favorite restaurants are our favorite for a reason. Not only is the food always on point, but they also abide by a local and seasonal menu. We love going to the same place, for the same quality, but getting to try different things based on seasonal changes.

It’s what makes them a favorite.

We just went to sandpiper for their new spring menu changes. And once again it didn’t fail to impress. And we’ll be back for our favorites while they last; and once again in the future for the new seasonal menu changes.

beef filet tartare: aioli, shallot, capers, celery, levain

Seriously, the new tartare on the menu was the main impetus of our visit. We love a good tartare. And this? Was not just a good tartare, but an amazing tartare.

It was everything we wanted and more. And I hope it will be on the menu for the unforeseeable future, cause I for one, want it again.

ceviche tostada

No description for this one. This was a nightly special. There were only seven. We were lucky enough to grab one. This was chef’s ode to galaxy taco; the restaurant that prefaced sandpiper and utilized many of the same kitchen staff. The chef utilized a blue corn tortilla (galaxy’s signature), their sauce, and the mexican style… it was truly a nod to everything we loved about the restaurant. I’m low key hoping this will become a staple on a future menu.

crispy shrimp: szechuan chili oil, scallion, sesame

The shrimp? Were amazing. The crispy was just enough to give texture without being a crazy breading that takes away from the authenticity of the shrimp. Which is the problem with most “crispy” dishes. The crisp over powers the actual protein/vegetable. Not in this case. The crisp was just enough to lend needed texture and flavor. Note though; it is spicy, so if you don’t like heat, you’ll want to skip or ask for the sauce on the side.

albacore crudo: citrus, fennel, calabrian chili

Confession time. We can’t go to sandpiper without ordering the crudo. It does change up, but even when it doesn’t, it’s still the favorite bite. We love the addition of olives and blood oranges to this iteration. Seriously, it can’t be missed.

rosemary parmesan fries: charred jalapeño ranch

Y’all know me. I’m not leaving anywhere without a side of fries. And these fries… remind me of watching padre games with gordon biersch garlic fries; if those fries were cooked to temp and flavored with herbs v/s oil. So basically, all your dreams come true.

So basically, run, don’t walk to sandpiper and make all your seasonal food dreams come true.