So three couples get together to try this relatively new restaurant. As is our custom, we ordered lots of different things that all of us would share. Some were more successful than others. We also mentioned to the waitress that we were sharing all the dishes and that one of us was allergic to peppers and to please point out any dishes where they were present. We started with house designed cocktails. As a non-drinker the only one I had a sip of was my hubby's adult milkshake - a root beer float. Made with root liquor instead of root beer, it tasted like the real thing with a bit of a boozy after taste.
Appetizers were interesting. We were all anxious to try the chicken pot pie fritters. While they were much smaller than we expected the crispy outside and soft inside packed a tasteful punch. Fried chicken livers were much like Mama's home made variety, and the arancine came with a wonderful bolognes sauce.
Soups were not as exciting. The Potato leek soup was room temperature and rather thin and under seasoned. The carrot soup needed some pepper and perhaps more ginger as well as a higher temperature. The winner was the veal chile. It too would have benefit from being warmed through and stirred more. Some bites were spicy, some not so much.
Main courses were a mixed bag. The fried chicken was devine as were the assorted pickles that came with it. The steak salad on top of bitter greens was also great, until we happened upon the red bell peppers. We had lots of side dishes including 2 servings of mac and cheese. One came with peppers and one without. It was a nice homey dish. The french fries in duck fat came with three dipping sauces. 2 had peppers. We might not have known except we asked what the dipping sauces contained. The fries were nice and brown, but soggy from reheating and badly in need of salt (which was not on the table). The root veggies were similarly soggy, and only barely warm. There were however raves about the brussel sprouts and the sweet potatoes with marshmellows (which was actually hot and a bit burnt from the oven toasting).
Desserts were a mixed bag. The lemon tart was deliciously puckery, but it was impossible to cut the graham cracker crust with the side of a fork. The homemade raspberry sorbet was also nice and tart. The apple cobbler with house made vanilla walnut ice cream was a winner, but the warm from the oven donuts with chocolate sauce and ice cream stole the show.
Service was spotty. Dishes were supposed to come out as they were finished, but as mentioned above, many were not the right temperature. There were long waits for extra plates, salt and pepper and drinks. The ginger beer and water arrived right away as did the cocktails, but the adult milk shakes were made by the dessert chef, so came out some time later. When ordering desserts and hot drinks we asked about hot chocolate and the waitress disapeared for 10 minutes without taking the rest of the drink orders.
A final note. The handicap entrance was really well designed.
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