When it comes to eating out, I enjoy food, atmosphere, and the local community…read more
I was worried from other reviews that I would spend hours upon hours waiting for food. For me, I intentionally spaced out my 3 courses and drinks and it took about 1.5hours.
From the moment I walked in, I was greeted by the owner who exuded pride in his restaurant and the work put into renovations. I walked in late on a Saturday night and sat at the bar. The restaurant wasn't busy per se.
I was truly torn about what I wanted for dinner. The owner spent time explaining the local connections, how things are prepared fresh (not from a bottle), the cocktails are consistent from night to night. How many times does a waiter or waitress take times to help you decide what to get.
I started with the "empanadas" with lump crab meat crema. They were delicious beyond a doubt. I would say they looked and crunched like a fried won ton. There were four in an order. I should have got two with filet mignon and two with crab. That was my only disappointment for the evening.
I followed with a Caesar salad and lump crab meat. (I was on a seafood kick). As the owner stated there wasn't Old Bay in the crab meat, which made it taste more original and fresh. Shocking! With the crab meat spread around and throughout the giant salad, I never noticed the minced anchovies. The salad was too huge for one person and is best shared! While my entree was being prepared, I would slowly pick crab meat pieces and enjoy their freshness.
During my appetizer and salad, I went with the French 75. The sole waitress and duel bartender offered the fig infused gin. The fig notes were overpowered by the fresh squeezed lemon. I cannot remember a drink having fresh squeezed lemon bits in there. It was a bit distracting on the first sips, but mellowed out.
I followed my French 75 with a side car. Without a sugar rim, that was a mightily delicious cocktail. It paired well with my entree and was a good sipping drink, which lasted throughout my entree.
When I looked at the menu online, I was sure my entree would be the swordfish loin. Because I normally don't have restaurants that serve it. At the beginning, the owner had really explained why their scallops were amazing, including the bacon wrapped scallop appetizer (I probably would have gone to heaven if I got those). I was torn. The owner, his wife, and the waitress all instantly suggested the scallops entree when I asked what I should get. They were right! I got the spinach with the scallops instead of the grits, since those would have been a bit heavy for me to eat so late.
The scallops, 4 of them, came perfectly seared/lightly browned surrounding the sautéd spinach in the middle. All were sitting in a thin layer of a white creamy sauce, which I honestly cannot describe. Other than I wish I had the recipe to make at home.
The scallops cut like butter, had the right amount of seared crunch, and tasted fresh. Like the owner had caught them in the morning from the ocean. Many scallops that I have gotten have some "grit" in them. These were the size and thickness. So much that I didn't care there was only 4!
Now the spinach was beyond good, it was "everything". Who really likes, cooked spinach, other than Popeye? Too many times it is soggy, bland, or slimy. As a kid, I disliked spinach, unless it was uncooked and in a salad. They got the spinach just right, like Goldilocks. Not too soggy, not too crunchy. And it had just enough sauce to not overpower or be overpowered.
I skipped dessert because I was stuffed beyond capacity. Same thing with an after dinner drink. But they offered the gamut of those drinks, which probably would make me dislike Starbucks for a long time.
On my way out, I was again greeted by the owner. He extolled the history, uniqueness, and things to do in Frederick. Maybe because it wasn't busy, or maybe he truly takes pride in his town, the building, the food, and restaurant? Probably both.
I walked out wishing that my wife and kids could come, but I was alone on a business trip. They would have digged the place. I assume the meats, the pastas, and other seafood would have been top notch. And deserving of a 'French kiss'!
As an aside, I can understand why other patrons may have a slower experience than ideal. With limited waitstaff comes longer time between interactions. Watching from the bar, I could see the waitress always moving. Making drinks, busing tables, taking orders, fixing orders, doing payments, etc. Would one more waitstaff be warranted, I don't know. It was a slow night though.
