Pluckemin Inn, Main Dining Room

We haven't done this is a long time but over the weekend Alan and I ate at the Pluckemin Inn in the main dining room. So often we just grab a bite in the tavern that we were excited to experience the more formal side of the house. For anyone reading this blog who hasn't been to this gorgeous Bedminster location, you're missing out.

While the tavern is pretty big it doesn't compare in size to the main dining room - itself actually made up of three floors with three different personalities. Downstairs are tables and private rooms in the "wine cellar". I've never had dinner down there but it's intimate and a bit darker with a warmth and sense of privacy that's quite unique. The main floor dining room is circular shaped with the middle of the room giving way to the multistoried, glass enclosed wine cellar. This is where we ate. And finally, there's an upstairs dining room that also doubles as a private party space on some occassions.

They started us off with an amuse bouche of avocado and basil infused soup in a little shot glass that was spectacular! Great way to begin dinner.

We got settled and were a bit undecided on what to order until we heard the specials of the evening. There were three and we worked all of them into our meal. I started, as I love to do, with my standby Pluckemin Salad consisting this season (it changes throughout the year) of mixed greens, apples, cheese and a wonderfully light, flavorful vinaigrette. Alan went with the endive salad with frisee, aged provolone, walnuts and a green apple mustard vinaigrette. We polished off both salads with ease.

Next up were the pasta courses. I chose the evening's special of a handmade, thick spaghetti cooked quite al dente with chunks of lobster plus chives in a lobster jus. Alan ordered the cavatelli with homemade ricotta, lamb ragout, pecorino, rosemary and tomato confit. My pasta was absolutely fantastic. Truly al dente with that little bite, the thick pasta went so well with the generous amount of lobster. And before they came to take my plate away, I scooped up every little bit of that jus there was. Plate cleaning good! Alan's pasta was also pretty awesome with an savory earthy quality that made you feel very at home. Nothing left on his plate either!

For the entrees we ordered the two specials of the night. Alan's was the suckling pig dish of belly, "t-bone" and ribs. It was served with brussel sprouts and an apple puree. I tried bites of his through the course and was impressed with how well it was prepared - juicy and flavorful. The only comment attached to this dish wasn't so much about it in particular, but a personal observation Alan made. This dish was really great, but a touch on the sweet side. He had ordered the standard Niman Ranch pork chop last week and liked the savoriness of that one a little better. Both were cooked perfectly.

For my final dish I ordered the special steak of the evening, a New York Strip served with fingerling potatoes. Served at exactly medium rare with a mouth watering spice and herb rub, this is one of the best restaurant steaks I've had in a long, long time. I actually won't willingly order steak at a restaurant - so often being disappointed by the lack of flavor, being overcooked or just struggling with the blandness compared to the price point. I'm too spoiled by getting great cuts of meat expertly prepared at home (by Alan) or by friends (Rich) that it makes no sense to take the risk of one off the menu. I'm so happy to say, this was not the case ~ what a great dish!

Overall, what an experience! I'm so glad we revisited the main dining room with it's air of comfortable formalness and such an attentive waitstaff. Put this all together with a wonderful bottle of champagne and a glass of syrah, it was a great night out.

Zagat's Rating: 26-26-25
Jenn's Rating: 87