Shocked at how good tonight's dinner was, including the service. Why, well, I guess the less…read morelearned is not to judge a book by its cover. In this case, a restaurant buried deep at the back of Parx Casino. Note, while we have been to Parx for shows, we've never stayed for a meal.
All the key aspects checked all our boxes... nothing was off; everyone was on par, if not better, especially Kristine (hostess) and Kevin, our server. Both earned kudos for being Directors of First Impressions for their brand.
After a cordial greeting and a run-through of the menu, along with a round of Q&A with Kevin, we landed on a very satisfying dinner.
Was cold rainy (awaiting a big storm weekend) Saturday night but the casino and theater were hopping.
We started off with the French Onion Soup, sweet onions (thinking Vidalia onions), rich savory broth, and Gruyère cheese. So satisfying, delicious, and warmed us up. The flavor was memorable for sure.
For our next dish, we shared the cheesesteak dumpling, with spicy mayo. Was good but of all our choices this was the weakest and least memorable. The plating was lovely, but it underdelivered at $14.
Was overcooked and just eh.
We shared a new dish from the menu: the shrimp with grits, blackened shrimp, bacon (thinking Canadian bacon), corn grits, tomato (stewed), scallion, and frizzled onions. Was a satisfying dish. Enjoyed the blend of the ingredients, and the plating was a work of culinary art welcoming you.
We opted for a second round of drinks, Albertoni Chardonnay for my wife and the Weihenstephaner Hefewissbier for me and poured in the proper tall vessel. I do take my beers seriously. While they have a nice assortment for most palates, I was pleased to see a good German easy-drinking wheat beer on the menu.
With our 2nd round, we ordered the house made white meat chicken tenders with spicy remoulade sauce. Good dish, satisfying as a basic dish, but I did ask that it not be too crispy or burnt.
Be sure to see my food pic.
Cool decor, nice atmosphere, low noise din, surprisingly.