The light and airy little bistro is fish centric in its decor and menu. We started with Clam Chowder, Crab Cakes and Gary had the Key Lime Cheese Cake.
The Chowder was simplistic, yet remarkable, The Crab Cakes were
East Coast style with lots of fresh crabmeat and tiny breadcrumbs, it was
delightful. The Cheesecake was dense and tangy, we all loved it.
Owner, Chef Doug McMillian came to join us, and his enthusiasm for this new venture was palpable. He believes in only using the best ingredients and
teaching the staff the infectious passion for his food. It shows in every bite. 
Our main courses arrived, and the table went from wild frivolity to silent worship of fish created decorously enhancing natural flavors and textures by adding the perfect spice accruements.
I had the Sand Dabs. These heavenly Pisces are only found on our shores.
I love them, but most chefs do not prepare them correctly. But Doug
prepared them impeccably. These delicate creatures were light breaded and
expertly seared with butter and capers. I barely shared this delectable
treat. 
Gary had the Lobster Roll that was a trip back to the Boston shores. This
is an East Coast delight, and Ada’s is preforming them impeccably. The
white sweet New England bun is filled with a ton of Lobster and mixed with
either drawn butter or a Mayo/Celery/Celery salt mix. Gary tried it both ways
and deemed the cold one supreme. 
Bridget had the Mexican wild shrimp cooked perfect with lemon white wine butter
sauce and served with potatoes au gratin that was incendiary in taste. I
could eat those spuds every day. In fact, everything about this place is perfection. You should eat there weekly, as the price point is ridiculously low for this quality of food.
No need to wait, get into Ada’s today and tell them Teri sent you.
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