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Patrons of Karina\u2019s can consume their ceviches, seafood cocktails, tacos or burritos in Saffron\u2019s indoor-outdoor dining sections. Or they can seize a stool along a two-tiered outdoor-seating area just to the right of Karina\u2019s. When the food is ready, it\u2019s delivered to wherever you chose to sit.<\/p>\n
The popular \u201cceviche Karina\u2019s\u201d requires two stomachs to fully consume if you order it in plate form for $10. The other option is more doable, served on a tostada for $4. Either way, the very-green construct is a commingling of lime-marinated shrimp cloaked in avocado, cucumber, cilantro and Serrano chili sauce. It tasted bright, fresh and dramatically tangy.<\/p>\n
On my most recent visit, we skipped the ceviches and gravitated to the \u201cmore,\u201d starting with tuna sashimi arranged prettily in some seriously sweet mango puree. Not even the accompanying soy-jalape\u00f1o sauce or the fresh jalape\u00f1os perched atop each rectangular piece of gorgeous fish could tone down the cloying aspect of the dish. One piece was enough for me, although my sweet-tooth companion relished every bite.<\/p>\n
From the taco offerings, we ordered grilled cod, lobster and surf and turf (shrimp and steak). All three were street-size beauties with exceptional flavor. The meat in the lobster taco ($5) was particularly luxurious \u2014 tender, sweet and abundant although overly bathed in what an employee described as a \u201cspiced cream cheese sauce.\u201d Half the amount of this velvety condiment would have been super.<\/p>\n
Glistening, ruby-red ahi poke on a crispy tostada shell proved tasty with the enhancements of pickled red onions, cilantro and a judicious application of spicy mayo. It\u2019s listed among the regional Mexican ceviches, which include various combinations of shrimp, octopus, white fish and ahi \u201ccooked\u201d in lime juice and strewn with peppers and other veggies.<\/p>\n
Yu\u2019s mouthwatering rotisserie chicken appears in burritos on Karina\u2019s menu. They\u2019re also available whole or in parts at Saffron next door, where you can essentially blanket your table with a cross-cultural feast of tofu salad rolls, pad Thai noodles, Mexican ceviches, Baja-style tacos and the crispy-skinned birds.<\/p>\n
The closest we came to crossing international lines was by adding a chicken burrito to our lineup. But did it fall into the Mexican or Thai ballpark? We weren\u2019t sure.<\/p>\n
It encased a mix of juicy white and dark meat swaddled in tomatoes and shredded lettuce. But the elusive Thai spices I came to appreciate on these chickens over the years were lost in the translation. Actually, without the support of Karina\u2019s kicky hot salsa, the burrito was rather bland.<\/p>\n
At the walk-up, I\u2019ll stick to the ceviches, poke and seafood tacos. Sure, they\u2019re everywhere nowadays but not always boasting such decent quality, particularly when presented this casually in paper baskets and with plastic utensils.<\/p>\n
As you\u2019ll see if choosing to dine on Saffron\u2019s property, the partnership with Karina\u2019s is a win-win strategy for both businesses because customers come in direct eye shot with the tempting cuisine from each kitchen. Only here have I ever lusted over a bowl of tom yum soup kissed with hot chili peppers while sinking my choppers into a marvelously snappy ceviche.<\/p>\n