THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Sunday, November 3, 1996 TAG: 9610310053
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
COLUMN: MORSELS
SOURCE: RUTH FANTASIA
LENGTH: 50 lines
THE PROBLEM with some chefs, especially those working in restaurants that serve large numbers of people, is that they are afraid to offend anyone. They play to the masses, re-creating the tried and true but never adding any zip to the food.
That's not the case with Thomas Cramer, the new executive chef at Mahi Mah's Seafood Restaurant and Sushi Saloon at 615 Atlantic Ave. in Virginia Beach. Cramer, who owned and operated the Amerasia restaurant in Manhattan, is bringing Thai and Vietnamese influences to local fare.
Cramer's grilled tuna with sauteed vegetables over angel hair pasta is like a macarena for your mouth. The vegetables are liberally sprinkled with pepper flakes, and a generous dash of lemon juice adds a kick to the tuna. The result is a dish that will surprise without being so spicey that you're sent running for a water fountain.
New offerings on the revised lunch menu, starting Monday, include buckwheat noodles with peanut sauce, a pizza burger and a smoked turkey club on cinnamon toast with cranberry mayonnaise.
A revised dinner menu will begin the second week of November, Cramer says, with entrees such as lobster stuffed with salmon, scallops and shrimp as well as appetizers such as a weave of catfish and salmon in a spicy spinach saute.
Adventuresome stuff for a restaurant that serves up to 1,000 meals a night during the summer months.
``We're gearing away from the seafood platters,'' says food and beverage director Chuck Sass, ``but we'll still have them available.''
Mahi Mah's is open for breakfast, lunch and dinner daily. For reservations, call 437-8030. NEW CATERING, BANQUET SERVICE
There's a new catering and banquet service in Hampton Roads. Phantoms, on 21st Street in Norfolk, will cater on site or serve as a rental hall for outside caterers.
Phantoms, located in the old Qualex building, can seat up to 200 guests for dinner and up to 300 for hors d'oeuvre service, says chef Monroe Duncan. The remodeled building includes a spiral staircase for grand bridal entrances, mahogany bar and other elegant features.
For information call, 627-9009. ILLUSTRATION: Color photo
MOTOYA NAKAMURA/The Virginian-Pilot
Chef Thomas Cramer's spicy fare reflects Thai and Vietnamese
influences. by CNB