Let's Ogle Sea Rocket Bistro's New Spring Menu

Spring's arrived at Sea Rocket Bistro, and executive chef Tommy Fraioli will cooking from a recharged menu, with recipes developed in collaboration with Chad White of Plancha Baja Med, who is also a consulting chef/partner for the North Park restaurant.

White says the chefs aimed to be fun and playful with the new menu, which debuts this Friday. A starter combines classic shrimp cocktail with a Mexican michelada; it's served with a can of Tecate that can be poured into the accompanying sauce to make into a spicy beer dip and then enjoyed as a bracing beverage. He's also excited about a shrimp entree that showcases the season on a plate, matching the seafood with pea tendrils, bacon, mint, egg and pea puree.

Beets return to the menu, in a dish that employs both the earthy root and the leafy greens that gets sprinkle of togarashi, a Japanese chili pepper-based condiment. Even sardines, which the restaurant helped to make cool, get a reboot from a new pairing with raisins, capers, mint and lemon. Co-owner Elena Rivellino calls the new version "a nice evolution for our signature seafood item."

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