Q:  I’m on the hunt for good crab cakes. Where should I go?
Tom: Your timing could not be better! In our just-published review of Rosemont, Kristen specifically cites their crab cakes as a must have. Also don’t overlook the crab cakes at 300 East in Dilworth and Eddie V’s in Uptown, as well as SouthPark’s Southern Pecan and Steak 48.

Q: My friend lambasted me for ordering warm sake. Is she right?
Tom: Yes, with an asterisk. In many casual sushi and other restaurants, warm sake is a way to cover up bad sake, but not always. Some select sakes are brewed specifically to be enjoyed warm. For example, Honjozo-style sakes, those brewed with a small amount of distilled alcohol added to enhance aroma and smoothness, work very well warmed to 100–120°F. At those temperatures, the warmth enhances the overall savoriness and aromas. Also, many junmai-brewed sakes can also be drunk warm. The key is warm, not hot. At warmer temps, you lose a lot of flavor. For the most part though, fine sakes should be enjoyed chilled, somewhere between 45–55°F to fully enjoy their delicate flavors. A key here is to look for the word ginjo or daiginjo. If you see either of those, best to stay chilled. On the other hand, it’s your money. Drink what you want.

Have a question for us? Email us at editor@unpretentiouspalate.com and we’ll answer it on our next Concierge Thursday!