Drumfish With Hot And Hot Shrimp @ Upperline
Although the black drum (cousin of redfish) is the center of the plate, the shrimp are what you'll remember. It comes to the table napped with a buttery, peppery sauce, but a little pitcher on the side allows you to add the second, different, and much hotter sauce to your liking. Owner JoAnn Clevenger said she saw the idea in a restaurant she visited, and had then-chef Ken Smith devise the Upperline's version. [caption id="attachment_37737" align="alignnone" width="400"]
Sauteed fish with hot and hot shrimp, Upperline.[/caption]
