Traveling Tuna: Robinson’s Wharf

Wed, 07/10/2019 - 11:00am

I want to tell you how grateful I am that Robinson’s Wharf Chef Keith opened his busy kitchen to me. Rachel Leeman, Robinson’s general manager, is one of my oldest and dearest friends. Robinson’s Wharf is one of the busiest restaurants on our peninsula. Rachel told me that her numbers for this year far exceed last year’s.

Chef Keith has my favorite dish at Robinson’s. I always have the appetizer tuna, a whole piece of grade A tuna, with a side of their famous roaster Brussels sprouts; they are to die for and need an article of their own.

Keith first heats up his cook top with olive oil, and hand tosses the tuna with black and white sesame seeds. He then puts it on the heat for maybe a minute on each side, if that, until it has a light golden side. He then takes the tuna off the heat and lets it rest. He and I are on the same page with that. Then he slices the tuna on an angle; the plate is beautiful as it is served with mixed greens, soy sauce, wasabi cucumber sauce and my favorite, seaweed salad.

I can’t tell you how much fun I’m having writing about these incredible restaurants. Everywhere I go workers and management are breaking numbers and are in full swing.

Robinson’s Wharf is open nearly year round, usually closing in February and part of March. After their busy summer they all are in need of a little break. Rachel and her staff, during their break, clean and upgrade to make this popular restaurant 100% ready for the next season.

Grilling is in full swing for next week. I hope everyone is able to enjoy our beautiful weather.

Stay safe and have a happy summer.