Word: fishly
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...peoples, making this the market to come to for African and Caribbean staples. Tropical fruit and chili peppers add an exotic touch to the fruit and vegetable stalls. Take a stroll down the surrounding streets and discover specialty shops selling bolts of African wax cloth, plantains, sweet potatoes, dried fish, manioc and other mysterious root vegetables. Hawkers unloading cheap watches and perfume complete the feeling of being transported to another continent. At the organic Marché du Boulevard Raspail (6th arrondissement; Sundays, 8 a.m.-1.30 p.m.; Metro: St. Placide), prices can be two to three times higher than elsewhere...
...Prosecco, Italy's gently sparkling white wine, Tempio's affable owner Francesco Tripodi arrives at the table to list the evening's market-fresh offerings in rapid-fire, Calabrian-accented Italian. When it's clear that diners haven't understood a word, he grins and intones: "Do ? You ? Like ? Fish?" Respond with a simple "Si!" and you're in for the best seafood meal of your life. The antipasto course is an unmatched sampling of underwater delights. There's carpaccio of swordfish, salmon or sea bass, flavored with olive oil, parsley and whole red peppercorn; steamed clams; saut...
...Prosecco, Italy's gently sparkling white wine, Tempio's affable owner Francesco Tripodi arrives at the table to list the evening's market-fresh offerings in rapid-fire, Calabrian-accented Italian. When it's clear that diners haven't understood a word, he grins and intones: "Do ... You ... Like ... Fish?" Respond with a simple "Si!" and you're in for the best seafood meal of your life...
...Sports News blares updates from the latest baseball skirmish while several rowdy boys shout to each other: “Yes! He’s eating it! He’s getting so big!” They are screaming about Oscar, their pet fish, who lives in the oversized, day-glow fish tank across from the kegerator. Oscar is sufficiently engrossing for the hosts to pull their heads away from the 55” TV, which stands as a monument in their common room...
...best is Le Silapa, tel: (856-21) 219689, run by Canadian Frederic Dionne-Vachon who came to Laos because he hated the Canadian winter. Housed in a 1923 shophouse barely three meters wide, the restaurant has a classical feel with a twist of Indochina. The menu includes a local fish, known as panine, as well as a purple sorbet made from local khatiep flowers...