My wife and I journeyed back to Cool Springs knowing we'd have a satisfying high quality experience. Our preference is to sit at the exhibition counter near the cooking battery and visit with Dennis, the chef/owner. The pan fried rockfish with fresh seasonal vegetables and a potato croquette was moist, delicate and delicious, with a delightful thin crust.
the seared salmon in a Dijon mustard and cream sauce was a perfect midrare, moist and very tasty. My grilled shrimp appetizer was light and very tasty accompanied by a fresh tomato salsa. The seafood bisque was rich and creamy with more shrimp than one should expect. Wine list was representational with some lovely fair priced selections and some clunkers. If you have some familiarity with wine there are plenty to enjoy.
Two minor criticism, that should be seriously considered to continue to be the strongest and best
restaurant in the area. First, do away with diner packets of butter. Purchase butter in bulk and make wonderful compound butters served with artesenal breads it will create great anticipation for the food that follows. Second, have the restaurant create two wonderful house salad dressings and bag the others. Toss the salads rather than the self service "pour your own". Don't be concerned with costs, they're meaningless in the grand skeem of striving to present the best product that you can.
Prospective patrons who read this review remember that chef Dennis is damn talented at preparing fresh, local fare at a very modest price. Don't miss the chance.
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