Me too. I first had them in a fancy restaurant in Monterey, CA, and loved them. Then had them in a fast food place on Coronado Island, and they were even better!
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The best ones I’ve had were at the Tadich Grill in San Francisco. You don’t seem them in Northern California markets very often.
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My first sand dabs were also in Monterey, at the not-fancy-at-all Sandbar Grill on Wharf #2.
Recommended if you’re in the area. Monterey itself is a bit of a culinary dead zone.
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Freezer Find: Collard Greens Ramen, adapted from this recipe: https://www.foodandwine.com/recipes/collard-greens-ramen
With Ivan Orkin-ish oven dried tomatoes.
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Then you won’t like my dinner tonight. 
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A very late dinner, because I got it in my head this morning that I wanted lasagna with spinach and a bolognese sauce. Market Basket was crazy pre-SB Sunday, but I made it out alive.
Bolognese was started later than I should have, but a shortcut or two helped me not having to eat at 9pm. And while it’s not the best lasagna I’ve made, everything came out well. And I’ll have enough for individual containers to feed the freezer.
Side salad of romaine, sliced cuke and radishes, shaved carrots, minced red onion, goat cheese and dried cranberries with Target Honey-Mustard dressing, and a crusty buttered roll.
Oh yeah. Wine during prep and with dinner.
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Cooked/simmered a family pack of boneless chicken breasts today with onion, jalapeño, white wine and boxed chicken stock. That’s 3 meals for us plus leftovers. Tonight was sour cream chicken enchiladas, canned refried beans doctored with butter, s&p. Fresh fried corn and flour tortillas. Guacamole.
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We enjoyed an outstanding dinner with our friends at La Cucina Nouveau in Marlboro, NJ including shrimp fra diavolo; crabcakes; eggplant and burrata tower; lobster oreganata; short ribs with sweet potato puree; strip steak; blueberry lemon pound cake with espresso ice cream. It all went great with an excellent Malbec, cabernet, and shiraz.
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The folks bitd used to buy them at the fish market and we had them about once a month. Someone mentioned striped bass. Dad used to fish for it off the bag (SF) and mom would cook it by poaching in something delicious that had a little tomato in it. It was delishious! I was just a kid. I’ve never found any of the recipes for some of the dishes she made. I’ve gone through all her cookbooks ( there were a few hundred when I got them) and I guess it was all in her cerebellum ‘vault’.
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Massive yum!
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Last night’s dinner was bbq’d ribs from the take-away counter at the Chinese grocery store, a well roasted delicata squash, and Brussels sprouts.
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I’m sure I’d enjoy any thing if shared with you!!!
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I used my ECI dutch oven to smoke trout over some pecan chips. We had it with a salad of white beans, shaved fennel, red onions, and tomato in a mustard vinaigrette (with a touch of chile de arbol, because that’s how I roll). Leftover trout will be used in tacos tomorrow.
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Quiet day.
Didn’t watch the day-long hype.
No skin in the game.
But I’m watching the SB as I’m the Commish of our work’s SB Squares Pool, so I have to track the scores at the end of each quarter.
Don’t care who wins, except it would be nice if the points match my squares.
Went simple for my SB meal: Pork Three Ways.
Country-style pork ribs with my favorite pork rub, baked tightly covered with foil at 300° for 90 minutes, then glazed with with an orange-balsamic-ginger glaze, comprised of the following:
1/2 cup orange marmalade
1/3 cup orange juice
1 Tbsp blood orange balsamic vinegar
1 Tbsp orange zest
2 tsp toasted sesame oil
2 tsp freshly grated ginger
1 tsp freshly minced garlic
1/4 tsp Aleppo pepper (or RPF)
Blended all with a whisk, brought to a boil, then simmered for about 25 minutes until reduced and thickened. Brushed onto the ribs and baked uncovered for another 20 minutes or so.
Broccoli-Cashew Salad with red onion and crumbled bacon, and Deviled Eggs with paprika, red onion, bacon and parsley as the sides. And wine.
Ribs could have used less cooking time and more glaze, but still good.
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We were invited over our friends’ place for Superbowl and snacks. I brought a bagged “Asian” slaw tossed w/ edamame, sesame seeds, ponzu sauce, and blanched soybean noodles. I also made s’mores brownies, which were nice and fudgey 
I subbed Aldi Specially Select dark chocolate brownie mix for the brownie layer.
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