It started with the reservation. The chef and owner Ed Matthews answered the phone and took the reservation after a good discussion on the menu. Then I rang a few days later to change the time and he answered again. I was beginning to think maybe that was his role and he stood by while others did the cooking. Nothing could have been further from the truth. After cooking for a full house he came out of the kitchen around 9.30, beer in hand, finally relaxing, to see how everyone had enjoyed his cooking.
The menu makes it plain that the ingredients are sourced locally and that it changes almost every day to reflect what is in season. There were four of us last Saturday and we all had something different and all had nothing but praise for the taste and presentation of their choice.
The menu had a number of meat options - bison short ribs, quail, rabbit, a selection of pork dishes - but I had the chorizo encrusted red drum fish dish which was absolutely delicious. Starters and desserts were also imaginitive and well presented and service was great. Last but by no means least the wine list was comprehensive and very reasonable. We had the Linden Petit Verdot, a Virginian wine of which there was a good selection, and it was terrific.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
October 23, 2012
First, thank you for buying me a beer this weekend; it was well and truly appreciated after a long, long slog in the kitchen on a busy Saturday night! Yes, I do indeed cook each and every shift that the restaurant is open. You don't go to the opera to hear the understudy sing and so you should expect a chef to be in his kitchen when you dine there. But in all fairness, in every kitchen, there are lots of cooks toiling away without recognition who deserve most of the kudos, for they do all the heavy lifting. Without those dedicated cooks, we chefs would be nothing. Let me say publicly that my hat is off to my crew, both back of the house and front of the house, for this restaurant would not function without their dedicated hard work and sacrifice. I'm glad you had a great experience and thanks for noticing our wine list. I put hours and hours of toil into it every week.
Report response as inappropriate
This response is the subjective opinion of the management representative and not of TripAdvisor LLC.