Creative cuisine in Chelsea, chef Doug Papows comes to Gloucester, September wines
At first, the seared salmon at Lime, a new restaurant in Chelsea, seems like a familiar dish. But look again—the lovely piece of perfectly seared fish is resting atop purple yams instead of the more traditional mashed potatoes. And it’s topped with an especially vivid salsa verde—a bright and flavorful blend of tarragon, parsley, capers, garlic, and anchovies that provides the perfect counterpoint to the rich fish.
