Summer Dish. The Beat grabbed our top photographer and headed to the waterfront Shell & Bones in New Haven to hang out with co-owner Daniel Kay and suss out a perfect summer dish for our readers. As usual, Chef Franco Camacho brought his A-game. He whipped up a dish of Norwegian cod, roasted and glazed with black garlic puree, served over bamboo rice mixed with lentils, stir-fried Shitake mushrooms and bok choy, all in a delicate lemongrass broth, garnished with fresh corn, carrot, and cilantro. “I always think of fish in summer and I also notice that people enjoy crispy, crunchy foods this time of year. This dish is light and bright, with its lemongrass broth. The addition of the lentils to the rice lightens the carb component and the veggies add color and texture to the plate. I’d serve this with a glass of Sancerre, or maybe a crisp, sparkling, Cava rosé.” Sounds like summer to us, and John Shyloski got this amazing shot to show you #newhaven #shell&bones #seafood