A short drive north of downtown, Mile High Dining paid a visit to Casian Seafood. It’s a 2022 James Beard Foundation semi-finalist for best new restaurant. Based on the Hmong cooking tradition, which I find similar to Cajun, Casian boils seafood with potatoes, corn, and sausage in some type of sauce. The chef/owner, Dovi Xiong, came out to table side after we asked to congratulate him.
I enjoyed the “bowl” of the whole shrimp with corn, potatoes, and sausage. Although it’s extremely messy to eat as you have to clean the shrimp, it was delicious! The sauce was mild and not too spicy.
Our other diner had the mussels with corn, potatoes, and sausage but selected a spicy sauce that dominated her dish. If you are not into spicy food, be careful.
We selected two little side dishes of fried zucchini and sticky rice but they were disappointing. The zucchini lacked any flavor and the rice is presented in plastic wrap. Just have the bowl of seafood and you will enjoy!
My ratings are: It’s OK, Good, Very Good, and Excellent .
The verdict ⚖️ for Casian Seafood is Good. If you limit yourself to the shrimp seafood bowls and just forget the side dishes, my rating soars to Very Good.
@casian_seafood
5280dining.blog 