Who would have thought that your taste buds could go to Heaven in Fernandina Beach, Florida? While celebrating our 10th Anniversary on Amelia Island, my wife and I tried to get a reservation at Salt, the premier restaurant at the Ritz Carlton. The concierge conveyed that Salt was booked up, so we made a reservation at the other restaurant at the Ritz. A few moments later, I overheard a gentleman telling the concierge about the fabulous meal he and his family had experienced the night prior at a restaurant named David's. He said that he was a veteran vacationer to the island from Tennessee and that David's was amazing and equally as good as Salt. We asked the concierge to change our reservation and oh how very glad we were that we did.
We arrived and were greeted outside by free valet parking. Upon entering David's we were welcomed by the sound of live Kenny G-style clarinet music in the lounge...beautiful. We were promptly seated and the ascension began. Water was served and my wife ordered a Cosmo with Chopin vodka. The chef sent a Bloody Mary based appetizer sampler to the table, which was tasty. We ordered escargot and the crab bisque. Both came promptly and the garlic and mushroom infused escargot was the best we had ever eaten. The bisque was creamy and packed full of crab. Hot delicious bread was delivered in a wooden box. A fabulous start.
We were then brought two heavy spoonfuls of rasberry sorbet to cleanse our palet. My wife ordered the Dover Sole over a creamy asparagus rissoto and I order the 8oz Filet Oscar. At my wife's suggestion, I requested the bleu cheese mash potatoes (that comes standard with David's NY strip) to replace the filt's standard garlic mash potatoes. The dish came out with Prosciutto wrapped asparagus and huge chunks of delicious white crab meat. The chef had shifted sauces from the standard bearnaise to the buerre blanc and port wine demi glaze that typically accompany the NY strip.
We've eaten in a number of fantasic restaurants in Europe, Montreal, San Franciso, NY, Chicago and Las Vegas, and prior to our dining experience at David's, the Las Vegas chefs hands down held first place alone for the sauce category. No more! The burre blanc and demi glaze were works of art. Amazing!!!
The sole and filet were both cooked to perfection. While we were both so stuffed, every course was so good that I had to see the dessert menu. The wait team, who had been magnificent, suggested a beignett bananas foster that was not on the menu. It was delicious, but not quite as amazing as the rest of the meal. The bar had been set at a heavenly height.
When we go back, which will be very soon, I won't change a thing that I order, except to try a different dessert and probably take it to go. David's should be King David's as it is royal on the pallate. Thanks to the gentleman from Tennessee for grea direction. Sincerely, Once Chef from the Florida Panhandle
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