I suppose it's a good thing I don't have a rule against eating at places with punny names, or we wouldn't have gone to ICM... otherwise known as, really, the "International C Food Market".
Actually, come to think of it, can I even dignify the name of this joint by calling it a pun? It's a pretty weak one, I guess.
To the point. Sometimes, when you're traveling, especially as a group of 6 people, it's a good idea to find a place with a comfy menu that's not crazy, or challenging, or ridiculously expensive. Somewhere that just serves solid food. And that's the role ICM Restaurant played for the six of us - Logan's mother, father, and brother, our nephew, and us two Bootsies.
I ordered a local beer to start. It was pretty chilly outside, even though it was July, and the hoppy IPA was welcome.
And then Logan and I made the rest of his family eat a couple surprisingly large appetizers, including a big, soft potato-dough calzone filled with seafood in a cream sauce. So glad we were sharing this giant, rich puff!
We also ordered a half-dozen enormously plump, subtly briny raw oysters.
For my actual lunch, I wanted a novelty size spread of seafood. So I demanded that Logan share with me, and between the two of us we ordered three things.
(I see food and eat it after the jump.)
First, a whole, ridiculously succulent warm steamed dungeness crab, served with a large bowl of not strictly necessary drawn butter, some so-so mashed potatoes, and a silly yet welcome steamed vegetable medley. (My brother in law Brandon got all you can eat dungeness. Smart man.)
I was super excited to learn of Oregon pink shrimp from Edible Portland, the local member of Edible Communities (we have one In Austin, and there's one for southeastern Michigan as well). They're a wonderful travel resource to find out about what's great to eat and what sets different areas of the country apart. Oregon pink shrimp are petite and don't have a strong iodine flavor like Gulf shrimp can have. They're very delicate and are easy to enjoy simply steamed. We bought several pounds so Logan could make a dip for the extended family the next night, and it went over very well.
They're also certified sustainably harvested by the Marine Stewardship Council. And the teeny buggers are shelled BY HAND. Talk about labor-intensive.
To top off our local seafood extravaganza, I also ordered a daily special - razor clams, breaded and pan-fried with capers and lemon. Think... razor-clam piccata. They weren't nearly as exciting as the pink shrimp; I found them chewy and thought the lemon and caper pretty well overpowered any taste of the clam.
Our wonderful nephlet, who is aging at a somewhat alarming rate (here he is in the months after the blog first started), ordered a downright huge bowl of seafood. And demolished it. His parents have had to pretty much stop taking him out for sushi, since the kid is an eater in the mold of his aunt and uncle and can already put down $50 worth without blinking. We are tremendously proud of the nugget, as I'm sure you can tell!
Dessert: strawberry shortcake. A nice bite of something sweet. This was very soft and poundcake-like, and I could have done without the searingly red maraschino.
After lunch, we drove the several pretty hours back up the coast to Depoe Bay. The soothing motion of the car was just too much for some of us to withstand.
Nicely done, ICM, name notwithstanding. Thanks.
ICM Restaurant (in the International C Food Market) is at 1498 Bay Street in Old Town Florence. 541.997.7978.