We had another fabulous dinner at Tillie’s. This is our favorite time of the year; soft shell crab season. Chef Wirt generously comped us with some crispy matzo flour crusted soft shell crab with black rice, pearl onions and pea greens. Mrs. P also had an entree of soft shell crabs as prepared on the menu. We also started of with the awesome smoked slab bacon. I had the crispy panko crusted chicken thighs as an entree. We took home the always excellent key lime pie for dessert (no picture). We had a 2012 Valdez red zinfandel that can probably be cellared for another 10 years and still be great.
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