Tasting Tamarine

This afternoon I went out for lunch and dessert on University Avenue.  Yaa, Becca, Ellora, Dominique and I decided to try Tamarine, a Vietnamese restaurant. It is a relatively expensive restaurant, most likely targeting middle aged business people (at least during weekday lunches). The décor is subtle but elegant, in a feng shui sort of way. The restaurant is separated into two sections: the first is larger and has a bar; the second is long and skinny, making for a more social atmosphere. The walls are a subdued green, the rooms are separated by a deep green curtain (which was open while we dined), and the chairs and plates are a light green. The bar has tall, sophisticated, brown chairs, and there is a long bar-like table in the larger room with the same tall chairs, creating a variety of seating options. Bright paintings, mostly orange and red, made by local Vietnamese artists adorn the walls. Bamboo motifs decorate the area above the bar, vases of flowers are scattered throughout the room, and flies buzz through the air, adding (or detracting, depending on your viewpoint) to the natural feeling.

I have sampled Vietnamese cuisine a few times before this afternoon, however, I am most accustomed to pho, or Vietnamese soup. Today I ordered the “Papaya Salad” and “Coconut Rice.” When I ordered the salad, I envisioned fresh, orange papayas with green leaves and dried beef. However, I received a surprise. The papaya was grated green papaya, which tastes nothing like the papaya I am accustomed to. I did not like the taste or texture of the papaya, which was bitter, stringy, and dry, but I did like the hints of basil in the dish and the dried beef. My second dish, the coconut rice, was delicious. The rice was wrapped within a bowl made of banana leaves, which sat in a small wicker basket. The shape of the banana leaf bowl was reminiscent of a volcano and flakes of toasted coconut overflowed from the top of the bowl. Coconut flakes were also sprinkled throughout the rice, and the bottom of the rice dish was pleasantly buttery.

Ironically, the dish that I enjoyed the most was not my own. I absolutely loved Becca’s “Wakame Salad,” which surprised me because I have never before like seaweed or tofu. When the waiter (who messed up three of our orders) brought the salad to our table, I was immediately drawn to its multiple layers and various colors. When I began to eat it, I realized that these layers appealed not only to my visual senses but to my taste buds as well. The tomatoes were soft, the avocados smooth, cucumbers crunchy, the tofu light, the spinach crispy, and the seaweed alive. The salad dressing was a blend of sesame seeds, olive oil, limejuice, and a Japanese citrus called yuzu. The salad reminded me of an Italian appetizer I have had before with cucumbers, avocados, tomatoes, cheese, olive oil and lemon juice. While the “Wakame Salad” is composed of a more unexpected combination of ingredients, it still managed to harmonize beautifully.

Tamarine’s menu explains that their dishes are small and are meant to be shared among dinners, as the dining experience should be communal. I rarely eat Vietnamese food and I enjoyed being able to sample my friends’ courses. The act of sharing food fosters a sense of community among whomever is eating. This community feeling and subtle ambiance makes Tamarine a perfect destination for business lunches, which explains why the majority of the cliental were businessmen and women. However, the sophisticated feel and good food also make the restaurant a destination for a wider audience.