Today Christina Uticone tried the Houston Restaurant Week menu at Philippe, sampling a dish of grilled skate wing and leading an anonymous commenter to wonder:
When did skate wing become popular to serve in restaurants? I've noticed it popping up a lot lately. I know restaurants used to pass off skate or stingray wings as scallops, but until recently I hadn't seen it served as what it actually is.
Anyone else have thoughts on this?