Trending on Recent OpenTable Restaurant Reviews: Shishito Peppers

The shishito peppers we are growing are as abundant as our appetites, thankfully!

When I offered a homegrown shishito pepper plant to my chef-friend Ben for his first Brooklyn garden this past spring, his eyes lit up — and with good reason. Shishito peppers are a coveted sweet Japanese pepper, not terribly dissimilar to Padron peppers. Like Padrons, every so often, you’ll encounter a super-hot one (although that hasn’t yet happened to me). They, too, are delicious when blistered in a cast iron pan and sprinkled with sea salt. Chefs at OpenTable restaurants are serving them in this simple manner — along with other inventive methods. Find out what diners are saying!

* All Spice, San Mateo, California: “The four of us enjoyed All Spice very much and would definitely go back. For an appetizer, my husband and I shared the shishito pepper salad, which was very good, although spicy.”

Cookshop, New York, New York: “We started with the bruchetta, delicious! Next we had the cold tomato soup, now I’m not much for cold soups but we also ordered the shishito peppers. The combination of the peppers with the soup was nothing short of fantastic.”

The Corner Office, Denver, Colorado: “Shishito Peppers. If you haven’t tried them, do. If not, that’s okay, too….more for me! This alone will bring me back!!!”

Earth at Hidden Pond, Kennebunkport, Maine: “The shishito peppers and the squash blossom were also noteworthy. Would definitely return!”

FINO, Austin, Texas: “Our server was very attentive and offered excellent suggestions when we asked. Some must-try dishes include fried goat cheese, muhummura, and blistered shishito peppers with sea salt; but really you can’t go wrong with anything here.”

Girl and the Goat, Chicago, Illinois: “The green beans and shishito peppers were wonderful.”

* Haven, Oakland, California: “I highly recommend the Oaktown cocktail and the shishito peppers to start. Dinner was delicious, from our first course of local squid to our brownie sundae.”

Otoro Sushi, San Francisco, California: “The kitchen constantly innovates and finds amazing combinations, such as carpaccio of hamachi with truffle oil and mango, or shishito peppers stuffed with albacore and roasted, topped with bonito flakes.”

* Roast-A Michael Symon Restaurant, Detroit, Michigan: “The dinners were phenomenal, from the halibut to the filet with crab bearnaise, to the rack of lamb. Everything was done extremely well. We chose two sides — the bacon creamed corn and the shishito peppers (wowwie!!)”

*  Root 246 at Hotel Corque, Solvang, California: “The food was spectacular — we had the shishito pepper app (pan seared w/ a vibrant lime drizzle), gazpacho (refreshing with crispy croutons), scallops (perfectly cooked on a bed of cauliflower puree), and two scoops of their wonderful housemade ice cream for dessert. Couldn’t have been happier with the service or the food.”

* Sushi Roku, Santa Monica, California: “Great sushi and side dishes! Everything is fresh and very flavorful. The shishito peppers and yellowtail sashimi are my favorite.”

* Uchiko, Austin, Texas: “We had hama chili, jar jar duck, bacon tataki, hot rock, maguro sashimi, heirloom tomatoes, shishito yaki, east beach oysters, wild salmon, tempura nasu, sweet corn sorbet, fried milk, and brown butter rosemary Sorbet. All amazing.”



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