Plank Seafood Provisions
This sustainable seafood spot from a restaurant group out of Nebraska offers more than just sustenance while shopping in the Domain. The influences might be all over the map, but the menu goes out of its way to list the sources of its fish, shellfish, and meat offerings. We liked the subtle and nuanced yellowtail sashimi, dressed in buttermilk, yuzu, and smoked chile pepper. The whitefish ceviche with black garlic and avocado had a stealthy hit of heat; the redfish filet with hazelnut brown butter and lemon, while prepared with skill, was more staid.