View allAll Photos Tagged halibut
Oceanique
505 Main Street
Evanston IL
847-864-3435
Photo credit: Ryan Zoghlin
Oceanique is an eclectic seafood restaurant in the French-American style. Oceanique continues to garner acclaim as one of the Chicago area's finest restaurants. Since 1993, Oceanique has been ranked as the number one seafood restaurant in the Chicago metropolitan area by the prestigious Zagat Guide. In all of our preparations we endeavor to use the finest organic produce and seafood from sustainable, eco-friendly sources. And with our extensive wine list featuring over 900 carefully selected fine wines, Oceanique has won Wine Spectator Magazine's coveted "Best of Award of Excellence" every year since 1994 being recognized as having one of the 750 best wine lists in the world.
Chef de cuisine and owner Mark Grosz worked under the tutelage of renowned chef Jean Banchet of the world famous Le Francais in Wheeling, Illinois. He further refined his skills in France and Hong Kong, and has served as head chef and culinary impresario at a variety of restaurants and private clubs in Illinois and Michigan until 1989 when he opened the doors at Oceanique. Mark continues to offer discriminating diners some of the most creative and exquisite dishes prepared in the French tradition, with an American twist.
Taken in Halibut Cove, AK. HDR tonemapping of 3 exposures.
f/8.0
1/125s +/- 2/3 EV
ISO-200
Canon Rebel XS
Luminance HDR 2.3.0 tonemapping parameters:
Operator: Mantiuk06
Parameters:
Contrast Mapping factor: 0.1
Saturation Factor: 0.8
Detail Factor: 1
------
PreGamma: 1
Halibut Soup
Mussels, dill oil.
Matur og Drykkur
Reykjavík, Iceland
(August 22, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
6/23/12 Kachemak Bay out of Homer, AK, aboard Bear Force II
{32k}
big skate (75 lb)
5 walleye pollock (4 lb/24, 3 lb/23,22,21,20)
26 Pacific halibut (all in lbs: 30 lb, 25 lb, 21,2x20,19,2x18,17,4x16,2x15,3x14,13,12,11,10,9,8,7, 5/22”)
[7:20 am- 4:20 pm; w/ owner Rob Hyslip.]
P6230059
Halibut Island is a small pretty island situated at 6 miles from Homer, Alaska. A boat tour operates to this place from Homer every day. This place is famous for its cottages and ofcourse the restaurant. I had a day to spend at this paradise and enjoyed every bit of it.
Halibut
Mole, avocado, escabeche.
alinea
Chicago, Illinois
(March 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Halibut
Plantain.
Saison
San Francisco, California
(July 24, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Halibut
Black walnut, whey, chamomile (matricoaria recutita).
Atera
New York, New York
(June 7, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Halibut
Mole, avocado, escabeche.
alinea
Chicago, Illinois
(March 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
This is the image that will be used in the magazine, and not the one I posted earlier (which I prefer).
The dish has fresh halibut, corn and truffle risotto, spinach fondue, and sauce nantoix.
cucumber, avocado, crispy shallots, pickled daikon radish and carrot, thai chili, fish sauce vinaigrette
Toronto ON
Scanned from a photo I took a long time ago. So cute and adorable, don't you just want to give it a big kiss?
Halibut – the thick and silky filet was accompanied by watercress puree, crispy squid ink-stained arancini, and cut by zingy tart lemon (gel) and tomato (sauce).
The course was extremely generous given that it was halibut (and in no way a complaint). I did find the arancini delightful - small, and not overwhelming - and just enough to satisfy the starch crave but not stuff. Nice balanced flavours that complimented but didn't overwhelm the delicate and light fish.
Halibut Point State Park, managed by the Massachusetts Department of Conservation and Recreation, with adjoining parcels owned and managed by the Trustees of Reservations