Superior Motors hosts 'Uncooked and Uncorked'

Diners who like their fish as fresh as possible will want to check out the June 23 menu for Superior Motors’ new dinner series “Uncooked & Uncorked.”

The Braddock restaurant will offer crudo, sashimi and other raw preparations paired with sparkling wines and ciders.

“Eating raw fish spans many cultures, and each course will offer a distinct cultural take on raw preparations from different countries and regions,” says Chris Clark, general manager.

He also explains the benefit of pairing raw fish and sparkling beverages.

“There are two words that stand (out) when describing raw fish dishes: freshness and brightness,” he says. “The bubbles of the sparkling beverages are not only going to complement but enhance the complex and unique flavors that (chef Kevin Sousa) will be creating.”

A sneak peek at the menu shows scallop tiradito, a raw Peruvian dish influenced by Japanese immigrants of the South American country; shrimp kelaguen, a ceviche-like dish from the Mariana Islands; Xato, a Catalan sauce made from hazelnuts to be served with raw tuna; and hinava, a native dish of Malaysia that Sousa will prepare with kampachi.

Admission is $85 with an optional beverage pairing (alcoholic or non-alcoholic) and an option to add osetra caviar to one course.

Seatings are offered at 5 and 7 p.m.

Details: exploretock.com/superiormotors