Sandfish Sushi and Whiskey
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The idea of eating raw fish in a landlocked desert might give some people pause, but be assured that a meal at Sandfish—an uptown sushiya melding Japanese techniques, Scandinavian plating, and a sexy minimalist earth-tone aesthetic—is a gastronomical leap of faith worth taking. Chef Engin Onural studied at the reputable Sushi Chef Institute, so he obviously has classic rolls, nigiri, maki, and sashimi on lock, but not trying his original creations that incorporate unusual ingredients like black-truffle zest, coconut flakes, or fried-potato threads would be a rookie mistake, as would skipping the cocktails made with desert botanicals and titular whiskey.
