Since it had been about a decade, we thought it was time to return to DADA — located at 52 N Swinton Ave, in Delray Beach, Florida — an “award-winning New-American” restaurant which has been operating from a historic site, known as the Tarrimore house, for the past 22 years.▫️
On the night of our visit, there was a “restaurant month” promotion which included a 3-course meal for $45 per person. Choice of starters included, “Dada Dates, Crispy Cauliflower, Grilled Brie for Two,” and “Togarashi Seared Tuna” (reviewed earlier).
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If you’re a fan of this page, you know that we frequently go for cauliflower, because it’s a nutrient-rich vegetable that is low in calories, high in fiber and vitamins, such as B, C and K. It also contains phytonutrients — chemical compounds that are believed to protect against chronic diseases, like cancer. (Of course, these benefits can be negated, depending on how the veggies are prepared.)
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In this instance, our “Crispy Cauliflower” came with a “Yuzu Sweet Chili Sauce, Gochugaru, Sesame, Cilantro.” Now, yuzu is a small yellow fruit that is often described as a “Japanese citrus lemon,” which is known for its tartness. (It’s taste straddles that of a grapefruit and mandarin.) And this sauce — sometimes referred to as ponzu — is made by mixing the fruit’s juice with honey and soy. The accompanying “gochugaru,” a staple in Korean cooking, is made up of deseeded and de-membraned, dried chili peppers, which also offer a hint of sweetness.
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Alas, all that “saccharinity” was overwhelming. Because the sauce was cloying and detracted from our enjoyment of the vegetables, (which were much more “mushy,” than they were “crispy”), this appetizer also rated an “F.”
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I guess you could say it was a lemon of a dish?
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