The Simpson: Seafood and Soul
My family and I dined at Simpson, and we fell in love with the welcoming aura the second we stepped in. The manager and servers were very kind, and accommodated my autistic brother who couldn’t handle the loud blender. They were very accommodating, without seeming annoyed/bothered by our request to change seats to be further from the bar. They were just happy to help however they could and it was truly a warm and comforting environment. With all this being said, the food was definitely up to par with this impeccable service.
For our appetizers, we got two shrimp dishes: the coconut shrimp and the firestick pepper
shrimp. The coconut shrimp was unmatched; it was nice and crispy and the shrimp was very tender and sweet. The pineapple sauce perfectly complimented the sweet shrimp, and even had a little bit of zest to it. The firestick pepper shrimp was also quite good. I definitely enjoyed deshelling the shrimp (shells retain so much flavor) and the spicy sauce was at the perfect level of spice to not overwhelm the delicate natural flavor of the shrimp.
The entrees we ordered were also delicious. We had the curry lobster, which was cooked to perfection, buttery almost, and had a solid ratio of savory to sweet. The seasonal mixed vegetables were refreshing and showed a great attention to detail, as they truly lifted the palate when everything else was so rich and decadent. The double dip buttermilk Simpson fried chicken was very good due to the crispy breading and wonderfully complex sauce. It was also accompanied by the vegetables and rice and peas, which provided a very savory, earthy note. It was a bit hard to eat, but it was delicious nonetheless, and the sauce is a real winner. Their fried rice was great as well, since it was a little bit smoky, and the little bits of vegetables throughout were delicious and created a wonderful textural contrast. Maybe the eggs were cut a little too big, but that’s about it. We also got the mac and cheese pie, which was wonderful and perfectly cheesy.
The ratio of cheese to pasta was very balanced. However, we enjoyed the reggae pasta even more, as it had a cream sauce that we loved. It had scallions and cheese as a garnish, which took the dish to another level. The pasta was also al dente, each piece penne having a bite to it, so the texture wasn’t just one note.
Overall, the food and service was glorious, which is obviously the best combination, and we will definitely be returning to this incredible restaurant for more. A strong 9/10!
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