When visiting my relatives in my native NNK last month (and staying in my aunt's lovely condo in Urbanna), our first stop was to meet my parents at nearby Merroir. To be fair, I should disclose that my family has been in the seafood business for over 25 years, primarily in oysters. One of their clients is Rappahannock River Oysters, the owners of Merroir, and some of their product may be used in the restaurant. While my review is as impartial as possible, some of the excellent service we received may have been due to my family's business relationship with owners.
To call the atmosphere casual is a gross understatement ... this is an oyster house converted into a resta ... tasting room. (Unable to obtain certain site permits, Merroir is legally-obligated to call themselves a tasting room). Most of the seating is picnic tables outside, with limited bar seating inside. My in-laws and I arrived about 15 minutes before my parents, and sat outside. We were quickly greeted by an enthusiastic server who was happy to explain aspects of the food menu and provide some insight and suggestions from the beer menu, and took our order using their iPhone-based ordering system.
Unfortunately, the "Hell or High Watermelon" on tap that was recommended was universally panned by the group, but they do have a nice beer selection. There are only 4 craft brews on tap, however, and none of them really struck my fancy, but their limited but strong craft beer selection in bottles made up for it. The Flying Dog IPA was enjoyed by my father-in-law, and the Allagash White was enjoyed by my dad. I wish they had New Belgium's Fat Tire on tap rather than 1554. (Please note that I do not mention wine only because I have no interest or knowledge of wines. It seems like a good selection, but I really know almost NOTHING about wine.)
My family arrived and we moved to the interior. Despite the wonderful view of the Rappahannock, the heat and the stiff breeze can make eating and drinking outside a challenge. Interior seating is first come first serve bar seating, and no reservations are taken ... but because of our relationship with the owners, we had a few seats inside held for us.
Once inside, we started to order food. Since this is a tasting room and not a restaurants, all dishes are served in small "tasting" portions with no sides. Food is ordered casually, as you want it, and is brought out as it is ready. This is how a tasting room operates ... if you are looking for a traditional sit-down restaurant experience, this is not your place to go. I found all of the portion sizes to be rather generous ... in most cases you're paying a little more than you would for an appetizer, and getting an entree-sized portion with no sides. A steak was their most expensive item at $18 (with no sides).
The food was, overall, excellent. We started with steamed oysters and mussels. Both were high quality, and the butter-based dipping sauce that came with the oysters was an unique treat. My wife and mother both ordered scallops with cheese grits - the scallops were big and flavorful and perfectly cooked. The cheese grits were good, but a little clumpy. My mother-in-law and I ordered a stew with lamb, sausage, and clams. It was more of a cioppino than a traditional stew, with clams still in the shell. Very good, but my largest complaint of the meal was here - the lamb seemed almost non-existent. My father-in-law ordered a crab cake, and as many have stated, it was excellent. One of the best I have ever had, a sentiment echoed by many who go there. But the signature item IMO is their "Stuffin Muffin" - which is an oyster stuffing covered in a delectable creamy bacon scallion sauce. It came highly recommended and did not disappoint.
Despite a few minor imperfections, the food and beverage would qualify this as 5 stars. But I can only rate 4 stars for a few reasons. First, while the atmosphere is quaint and intended, at the end of the day it's a few picnic tables at an old oyster house. And while the servers and staff. were all nice and eager to help, it did seem that they got overwhelmed when really busy. I believe much of this also has to do with their structure - because of limited space and using grills as the primary cooking device, the kitchen simply cannot run like a normal kitchen would. And that causes slow service times, orders arriving in a staggered manner, and some general confusion. Plus I think their i-Phone based ordering system is a bit too ambitious for the location. It's a great concept, but twice (once on a beer order, once on a food order) our order did not go through to the bartender or kitchen from the server. Sometimes it's a chore just to get a dial tone on the NNK, so I'm not so sure that having a iPhone-based POS system is such a good idea.
Overall, Merroir is an excellent place for a causal experience featuring superbly-cooked high quality seafood and a great beverage selection. They're worth a visit. read more