That would be in Fremont, located in the huge Pacific Commons shopping area.
Our experience started out with about a half-hour wait, because we placed our names on the waiting list at about 6:30 on a Saturday night. The place was bustling with people. When we finally were seated, Megan, our waitress, got us started with the preliminaries – beverages, appetizers and entrée orders.
She was our temporary waiter; Fernando came back from break in time to bring us our hot sourdough bread. The little bread loaf was nice and crusty on the outside, and pillowy soft on the inside. It disappeared in a trice and he brought us a second.
Since I hadn't had fresh oysters for a long time, I ordered four oysters on the half shell.
That night, they were serving New Jersey Blue Point oysters, accompanied by little cups of cocktail and mignonette sauces.
Francisco provided no tiny fork or spoon to aid in the ladling of sauces onto the shucked oysters. I had to (1) use a dining fork, and (2) pour the mignonette sauce onto the oysters directly out of the plastic cup.
I don't know why, but when we go to a restaurant and order, if there's an entrée that they've run out of and they come back to tell us, it's me that has to look at the menu again and reorder.
I had wanted to try their Asian-Inspired Chilean Seabass. It's tagged as a new menu item, served on sushi rice, with sautéed garlic spinach, a soy-ginger reduction and ginger-infused oil. Sounds good, huh? I was out of luck. They ran out.
So instead, I had Snapper Veracruz and Shrimp. It's a Southwest-seasoned, mesquite-broiled snapper fillet with sautéed scampi-styled shrimp, tomatoes, olives and garlic. It was served over rice pilaf with a side of mixed veggies (carrots, broccoli, zucchini and onions). And a vanda orchid.
The snapper was fine, although a little light on the seasoning. I had to grind a little table salt over it. The shrimp was a bit tastier, but overdone. Otherwise, the meal was just okay. Maybe I was still disappointed at not being able to have my first choice of entrée.
For dessert, they had a new item, an apple streusel ala mode. I almost ordered it so I could post a picture of it on my 5 Best Desserts blog, but I'd be stretching it to qualify it as an apple pie. So I ordered a crème brûlée instead, another one of my five best and favorite desserts.
They call it their White Chocolate Crème Brûlée – rich vanilla bean custard infused with white chocolate, covered with a caramelized sugar topping, and garnished with strawberry halves and whipped cream. It was very good; I ate a third of it, the wife ate the rest.
Little problems, little problems. But in the end, the meal was okay.
Market Broiler: 43406 Christy St. (510) 791-8675.