Adam Erace at Zama
Adam Erace follows Craig LaBan to Zama where he doesn’t quite share the unadulterated love of Â that LaBan does. That isn’t to say Erace disliked the Japanese restaurant off of Rittenhouse Square as he was a fan of the raw stuff.
Sixteen pieces of sashimi have never looked as good as they did on Zamaâ€™s frost-white unfurled scroll of a plate, each precise slice of fish shimmering like iridescent gemstones. Beyond wasabi, there were attractive and functional accoutrements for each: shiso taming oily Spanish mackerel, slender pea shoots for buttery coral-pink kanpachi and more. Yellowtail, tuna, salmon, Japanese mackerel, branzino and red snapper rounded out the cast. Not terribly exciting for a restaurant this fashionableâ€”murderously, I ogled the live scallops, to no availâ€”but I willingly admit, impeccable fish, no matter how familiar, never go out of style.