But it could have come from so many other places that treat calamari just as abysmally.
And which places are those? Says AceRanchero:
Too numerous to mention. Though the pictured dish is eerily familiar I can't remember where I had it. I recall abysmally dry bits with virtually no taste. Some grease would actually have been welcomed.This is a simple dish but very tough (pun intended) do get right. So why do restaurants feel the need to offer it? Because folks keep ordering and, I suspect, don't really know the good from the bad. Best bet? Get it where the house has the good sense to offer it prepared another way, such as a sweet/sour sauté or stir fried with garlic and chiles. (Oh, now, where was it that I had it that way? Zengo? Parallel Seventeen?)
Help Ace out: What restaurant has the good sense to offer calamari in a better preparation?
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