The restaurant has a very fun mixed drink menu and a choice of 3 punches that serve a group. We decided on the Philadelphia Fish House Punch which consisted of rum, peach infused brandy, green tea, lemon, lime, sugar, water, and ice. The presentation was lovely and there was no mistaking it for a virgin cocktail.
Our waiter walked us through the dinner menu and suggested ordering a dish from each of the four sections, Oysters, To Follow, Soups & Salads, Meats & Fish. Most of us decided on ordering from 3 of the sections since we wanted to save room for dessert. The menu had cute stories for each of the dishes but I would have liked a little more explanation on the food itself.
Since the first thing you see upon entering the restaurant is a man shucking oysters, I knew I wanted a dish from the Oysters section. I decided on the Grilled Buttered Oysters, which lived up to its name with a lovely smokey flavor and lots of butter! Paul got the Hangtown Fry, which he thought was a little watery but the bite I had was tasty.
The highlights from the To Follow section were the Buffalo Wings and Shrimp Remoulade & Fried Green Tomatoes. The wings were boneless and served with a tangy buffalo sauce topped with a thick blue cheese dip. Paul said they were packed with flavor and he could have eaten five thousand! The shrimp dish had hints of Old Bay and a grilled flavor which balanced nicely with the fried green tomatoes.
The winner from the Salad section was the Chesapeake Crabcake which was meaty and delicious. I only got one bite from this dish but it was delightful.
Finally, we were ready for the main courses. Paul and I decided to share the Bison Tomahawk steak for two. It was glorious! My favorite part was when the waiter brought the meat out after it had been cooked to show us it in its entirety before plating. It was huge!! I'm sure Paul could have eaten the entire steak if he had to! If I didn't know it was bison beforehand, I would have thought it was regular steak. It was full of flavor and cooked perfectly. The shrimp and pork jambalaya and the bbq beef short ribs were also great dishes.
To go with our main course we ordered a bottle of Penner-Ash Oregon Syrah which I loved. Paul's wine notes are: cinnamon, raspberries, plum, savory meat, white pepper, vanilla in the middle, cream soda, hint of cocoa simultaneously tannic yet long finish. Interestingly, Labor Day weekend we had a bottle of Dusky Goose Pinot Noir which was fantastic and by writing this blog post I made the connection that Penner-Ash is the maker of Dusky Goose as well! I must like her style.
At this point Amelia was ready to leave the restaurant so we decided to head up the street for some awesome Pitango gelato. Overall, we had a great experience at this restaurant and I'm glad we had the chance to try it before it closes in a couple of months.
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