Robin's - Hand Crafted Global Cuisine. Cambria, California.

Okay, so I love to take people with me when I eat. Or in this case, take me with them to eat. "Robin's" in Cambria is what sparked my idea to start writing about food. I had three meals that were so profound I had to write about them.

The town set the perfect ambiance for this restaurant. The atmosphere fit my personality like a glove. It was big enough to hold maybe 40 tables. Perfect for a small group of two to six people. The service was great and it was very relaxed. As strange as it sounds, I really enjoyed sitting under a heat lamp in the covered patio. It seemed to add the perfect feel for what was about to come. The meals we ordered are as follows:

PAN SEARED FURIKAKE TOFU
-mango forbidden black rice, roasted root vegetables, soy-yuzu sauce 


Seriously a great meal if you want something light and filling. The tofu really takes on the flavors of the rice and vegetables. The sauce and the mango are what really pulled it all together. But my third favorite of the night.


MALAYSIAN CHICKEN CURRY
-spicy yellow coconut curry, toasted coconut, cucumber salad


So much flavor! The curry was so sweet but had just enough bite in it to keep it interesting. The mix of the rice, cucumber salad, and the chicken curry was perfect. It was spicy but not so bad it would make a grown man cry, even sweat for that matter. The coconut made it finish smooth right after the burn. Perfect combination of flavors. Not the ordinary Indian curry, It was that and so much more. 


KOREAN BLACK BBQ GLAZED FLAT IRON STEAK
-Szechuan vegetables, sweet potato shoestring fries


This was the best steak I have ever had. I know, that is bold to say. I know I make an amazing steak but this plate has changed me. The steak was cooked to perfection. The glaze was heavenly as the Korean BBQ hint added to the perfect cut of meat. So tender and juicy you could almost, almost, cut it with a knife. It was an explosion of flavor just on its own, then they added the sweet potato shoestring fries and Szechuan vegetables. The vegetables were great but the fries were to die for. They were cut more thin the the average shoelace. They had just enough crunch and were a perfect combination to add to the steak. By far, the best plate of steak I have had.


Over all rating: 4.8 of 5.