Langostino at St. Cecilia

Cold mesquite-smoked New Zealand Langostinos look like giant shrimp, or tiny lobsters depending on your point of view, and are just gorgeous. Chef Craig Richards marinates the crustaceans in olive oil, thyme, and garlic before he smokes them. The succulent meat takes on a creamy, sophisticated sweetness. Dabs of preserved lemon oil, black truffle vinegar, and pickled spring onions add brightness, earthiness, and bit of vegetal contrast. $14.