We had an excellent dinner at the Brumley the first weekend in October. Came based on word of mouth.
Server brought yeast rolls and precious butter pats in leaf shapes: that was really charming and elevated our expectations. Dinner thankfully lived up to its promise.
Tomato basil soup: fresh and rich tasting and reminiscent of a marinara in flavor; she-crab soup creamy, full of crabmeat with robust flavor and a hint of heat.
Ribeye steak with country mustard cooked medium well: good flavor, mustard strong but not overpowering, flavor of steak good but I suspect was not pasture-raised; served with lightly sauteed green beans. Switched potatoes for steamed broccoli (potatoes possibly a better accompaniment but I am avoiding starches). Broccolli was just broccolli.
Chicken piccatta with angel hair pasta pronounced very good; lemon flavor very subtle: chicken tender and moist and tasty.
Chevre stuffed quail was tender, full flavored, crispy outside; cauliflower puree was delicious, steamed broccolli was just steamed broccolli.
Jack and chocolate cake was best of three desserts tried. Whisky flavor subtle yet balanced the strong choc.taste.
Earl Grey creme brulee: tea flavor interesting and interesting but a little disconcerting to see the greyish tint to the creme .Still, very very tasty.
Final dessert the apple caramel cheesecake: a light cheesecake of excellent flavor topped with three Granny Smith apple slivers and a zigzag of caramel and a touch of whipped cream. Cheesecake wonderful on its own, caramel added extra sweetness.
Server on point and on time, friendly without interfering.
All in all a very, very pleasant evening.
I could wish that not every entree came with a heavy starch, but that pleases most people, and I was allowed to swap a starch for a different vegetable. Chef hasn't fallen into the trap of saucing or breading veggies or smothering flavor of veg with cheese. Ingredients fresh and obviously made on site; thank you very much.
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