Crabmeat Salad On Fresh Beets @ Bistro Daisy
The first time I ran into the collision of crabmeat and beets was at Peristyle, during the Anne Kearney era. It sounded crazy: the beautiful whiteness of jumbo lump crabmeat, bloodied up with the juice of fresh, baked, marinated beets. But the flavor was a bullseye. The two unlikely partners were perfect together. The idea lives on at Bistro Daisy, the fine little restaurant owned by Tony and Diane Schulte. Who both worked at Peristyle and later La Petite Grocery in the day. They've operated their own place longer than both of those put together, now.
