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Comment Archives: Locations: Food and Drink: Contemporary

Re: “Margot Café and Bar

She’s an elegantly rustic, French-Italian, just seconds away from my condo. The tour began close to home, for if I decided that all this posh posh made me sick, I could waddle home with ease. Margot is a stronghold of the 5 Points intersection in East Nashville. 5 Points is a hip, understated, semi-gay, up and coming out neighborhood in Nashville. And with sister cafe, Marche Artisan Foods just around the way, this pair stakes its claim for fine dining east of the river.

Since the beginning of all this eating insanity, I have dined at Margot twice. My premier dining experience at Margot was... well, read on. Miss Margot, await your second, high-scoring evaluation, you secured redemption, and provided me with ”enough” data to conclude this analysis.

With simplicity, like the rustic Margot Cafe and Bar, I will skip the lavish imagery, avoid whimsical sketches of ambiance and aroma, and maintain a strict, scientific method of review. I will treat the subjects like objects and stick to the numbers, even though all this banter is completely subjective. Margot is a relatively small space with one whole first floor, half of a second floor, and a glassed-in patio with 270 degrees of windows. The primary space is open and lofty with exposed brick, yet warm and cozy... whoops, opulence. But really, Margot is quite romantic, but we'll get into that later. And if you are still wondering about Marche, the restaurateur's casual half, you'll have to wait until that post.

The host of a fancy restaurant generally seats parties of one at the bar; I reluctantly sat at the bar. With the worst seat in the house, I attempted to get comfortable. I told myself to focus on the food, and if Margot wasn't to lose points, the food had better be spectacular. Sitting at the bar inhibited me from collecting important table service data. Oh the woes... uncomfortably seated near the dishwashing side of the kitchen, there was nothing redeeming about MY position. I sat uneasy and unknowing, as all the culinary action transpired on the other side of the kitchen. There was no romance in the air, so I just stared at the ceiling (Atmosphere for romance -1).

I spurred consultation with the bartendress on wine pairings for my entree. She was unknowledgeable, but the wine list looked comprehensive and I believed somebody in the house knew something about wine (Wine pairing -3). I ordered a Sauvignon Blanc and the first two courses.

Margot has a brief offering of safe, yet creative French and Italian inspired dishes. The daily episode features dishes composed of locally acquired vegetables, meats, and cheeses, which are prepared in a rustic and healthful execution. There lies a nice menu theme; Margot has a touch of elegance.

First course - Herbed ricotta pizza with squash blossoms $9
In a perfect culinary world, the delicate flavor of the blossoms deserve to make the headlines and the cheese would hang back on the 4th page. But on the front page that night at Margot, HERBED RICOTTA laced with peppercorn was printed in big bold letters, stealing the cover (Flavor pairing fundamentals -2). To top it off, the bottom of this pie was chewy and underdone, I would have preferred a ‘dough done crisp’ (Doneness precision -2). Crispy dough would have also added a second textural dimension for me. But this pizza of fluffy cheese, mushy squash blossoms, and chewy dough was close to mono-textural (Texture profile -3). The pizza’s appearance was doughy, cheesy white, with hints of orange and yellow blossom; divided in four, it sat on a plate (Presentation -1, Dish sex factor -1). So here we have a few fundamentals that were overlooked. STOP THE PRESSES!, with a new menu issued daily, the editors MUST be up all night!

Revamped first course - Ricotta pizza with squash blossoms, crispy shallots, and eucalyptus honey $10 In my humble opinion, a plain ricotta or other quiet, lightweight cheese may have worked better to complement the subtle aromatics of the squash blossoms. And fine, keep the light, chewy dough, but give me some crisp and some saucy stuff! Fried shallots, a drizzle of eucalyptus honey, and fruity olive oil would have been divine. An ice cold Prosecco would be "pants down" the best boozy beverage to pair with this new and improved 1st course pizza.

I sipped my Sauvignon Blanc, awaiting the main course I chose with malicious intention. An extraneous vegan dish that was tacked onto the end of the menu would be the tell-all plate of the night. I put Margot to the test with their healthful yet bland sounding dish.

Couscous with fresh local figs, pine nuts, and a chard and kale salad $16
Small couscous seasoned with salt and olive oil at the bottom, toasted pine nuts strewn about, with under-ripe whole green figs and a lightly dressed raw kale and chard salad to top. It was boring (Flavor pairing originality -2). AND it was mostly bland (Flavor pairing fundamentals -2). All together, it was light and had hints of quality olive oil and sea salt. Its appearance was as I described it, a mere mound of couscous and vegetables. (Presentation -1)(Dish sex factor -3). So I ask, why do it if it’s not done with excellence? Making luscious and sophisticated vegan fare takes some creativity, but it is not difficult by any means. With such a rustic and simplistic menu, I figured this vegan dish would impress in its inherent nature, but its components just lacked the luster, and the dish as a whole lacked a means of tying it all together. Here, a “Sin factor” would have played nicely; every restaurant’s vegan dish needs to sin a little, but for this safe, healthy little angel, four points were deducted (Sin factor -4). I was not impressed, but I’ve said enough on this (Healthful dish execution -3)

Revamped main course - Israeli couscous and pine nut timbale with rosemary-lemon marinated figs, chard salad, and mint "yogurt" $18 - In my humble opinion, I would improve this vegan-blunder with an Israeli couscous & pine nut timbale to add a structural element. Rosemary and lemon marinated figs to add brightness and a great bite. Keep the chard salad and add a mint "yogurt" to tie it all together with a sauce element. A pairing with a dry Rose or a light-bodied Zinfandel may work nicely.

Dessert is my favorite aspect of “no rules” eating. I am literally fatter now, it’s just marvelous. I really like bold desserts that are heavy with nuts, dough, cinnamon, caramel, vanilla, custard, and liqueur sauces. So I picked my poison and waited. I hoped this final course would keep Margot afloat after a near shipwreck.

Pecan brioche bread pudding with caramel whiskey sauce and whipped cream $7 - This dessert was GOOD, I certainly enjoyed the warm flavors of this comfort food, but of course, this being a critical review, I had to pick it apart. I may be a novice when it comes to dessert, and therefore easy to please. With respect to my lean figure, I have avoided honing my dessert-preparing skills. However, I still have taste buds and know what I like. Never having a bread pudding before, I could only assume it to be halfway between bread and pudding. So, since my experience at Margot, I conducted some supplemental research on bread pudding and came to the following understanding. Bread pudding is made by taking stale, highly absorbent bread, soaking it in a basic custard, and baking it lightly in the oven. A caramel sauce and/or whipped cream usually tops it off. IMHO, I’d prefer the bread pudding to be favoring the puddin' side of thangs; bread just doesn’t sound like a good dessert. Margot’s bread pudding was teetering towards the bread side. And yes, while it was brioche, I still felt like I was eating a breakfast pastry or a piece of less sweet cake, I really wanted some PUDDIN’! The pecans in this dish were background noise, and didn’t do much for me. The whiskey sauce was nice and sweet, but tasted more like caramel than whiskey. The freshly whipped cream on top was a refreshing lubricant for this otherwise semi-dry piece of brioche (Dish sin factor -1, Texture profile -1).

Revamped dessert - Brioche bread pudding with whiskey sauce, cinnamon, and orange zest topped with vanilla pecan ice cream $8 - This bread pudding was thirsty for more custard; a super-saturated brioche would have been divine. A boozier whiskey sauce with MORE whiskey and LESS sugar would have added intense warmth. Complement that with the warm aromatics of cinnamon baked into a brioche and brightness of orange zest sprinkled on top. Replace the airy, unsweetened whipped cream with vanilla pecan ice cream, and I would have been in the heavens.



A few last thoughts covering criteria I left out...

The pricing at Margot seemed fitting at $21-$26 for meaty entrees. And although Margot's debut was weaker than expected, my vegan dish was only $16. I had faith in a restaurant of this caliber and knew I had to spend more money to get the good stuff.

I will close up the romance and atmosphere report. I thought the physical space of Margot was very refined yet rustic, open yet warm, relaxing (if sitting at a table), and definitely hot date material. I even think there is a make out room upstairs, but since they definitely wouldn't sit a party of one in the make out room, I hadn't the chance to go up yet. So, with resentment I revoked that one point.

The cleanliness at Margot was certainly looked after. And since I came home without food poisoning or gum on my shoe, no points will be deducted.

Waitstaff ratings could not be included in this report because of my position at the bar. But whilst spinning around on my stool, the staff hustled by, impressing me with their earnest professionalism.

Overall management seemed effective and efficient.

Kitchen speed was 20% slower than I wanted; this is totally arbitrary and biased by my uncomfortable position. But we'll say the duration of time between placing an order and having the first thought that my food should be done was prolonged by 20% (Kitchen speed -1)

------------------------
1. Menu cohesion -0
2. Pricing -0
3. Beverage pairings -3
4. Atmosphere for romance -1
5. Cleanliness -0
6. Waitstaff competence -0
7. Waitstaff enthusiasm -0
8. Overall management -0
9. Flavor pairing fundamentals -4
10. Flavor pairing originality -4
11. Texture Profile -4
12. Use of "easy-pleasers" -0
13. Use of salt -0
14. Doneness precision -2
15. Dish sin factor -5
16. Dish sex factor -4
17. Presentation -2
18. Dish practicality -0
19. Healthful dish execution -3
20. Kitchen speed -1

100-33 = 77
-------------------------


This review was long and painful, my apologies. But I would like to make a few positive concluding remarks. Although my premier experience at Margot was disappointing, I have some of that 'sick puppy' faith to come back. I am always impressed by the daily menu which I frequently look at online, last night's "Pan-roasted duck breast with polenta croutons, pickled peaches, and preserved lemon" sounded really good. The space is lovely, the staff are seemingly passionate, and the food, I know, has potential to please. I will definitely be coming back.

Let's hope Margot bumps up her 77% with a redeeming second visit.


-Dan

Posted by DanielBF on 09/20/2010 at 4:16 PM

Re: “Margot Café and Bar

Late on a Tuesday night, I was excited to give Margot another shot. I showed up at 9 and requested a table. No problem, the restaurant had definitely slowed down. Left in the room were a few couples, young and old, schmoozing the night away. I sat at my table for one, ready to be “taken care of”. I really felt the romance this time (Atmosphere for romance +1). The only server left on the first floor was a man in his 40s, a distinguished and professional server. He was attentive but not overbearing, and knowledgeable but not overtly opinionated; he made menu suggestions based on how well-recieved the dishes were by patrons that night. He was however less enthusiastic than I would have hoped; I wanted to make small talk, but I suppose it was too late in the evening for that (Waitstaff enthusiasm -1). To start, lettuce with peaches...

Leaf lettuces, peaches, ricotta salata, and Marcona almonds, with a Banyuls vinaigrette $9 -
This salad was just exquisite. Bold, round sweetness of Banyuls wine with a slight tang of vinegar, nutty oil, and fresh, sweet peach made this salad luscious. The hard, salted ricotta and the toasty almonds cut through the sweetness with aggressive nut; a sort of savoriness. My only scruple was the slickness of the oil to vinegar ratio; near the bottom of the plate I was confronted with lettuce drowning in oil (Texture profile -1). Overall, this sex-laden dish was an incredible and creative match of flavors. I redeem Margot several precious points (Flavor pairing fundamentals +2, Flavor pairing originality +2, Dish sex factor +2).

I thought long about the selection of my main dish, and what would be the most complementing boozy beverage to pair. I knew I wanted fish, so I chose the ‘seared tuna, Romano bean and lentil salad, with bacon vinaigrette’. I presumed a Pinot noir would pair best with this bold preparation of tuna, my server agreed with my selection by stating, “Yes, a Pinot noir, it goes with everything...” Then and there, this statement and his demeanor provoked several thoughts of my own, “Was he just saying that to appease me? Does he actually think a Pinot noir goes with everything? Or does he think I ordered a Pinot noir in respect to its boom of popularity since the movie Sideways?”. Regardless of what he thought, I was more confident in my selection than he alluded. I know that Pinot noir would probably stand up to this tuna dish, but I was hoping he had something EVEN BETTER up his sleeve (Wine pairings -1).

Seared tuna, romano bean & lentil salad with bacon vinaigrette $24 - A generously portioned mound of room temperature lentils, romano broad beans, mirepoix, and crispy bacon sat beneath a fresh, rare-seared tuna steak (Doneness precision +1). A big bad bacon vinaigrette tied it all together. This super-porky fish dish was delicious, for lack of a better word (Flavor pairing fundamentals +1). The fresh, healthy attributes of tuna and lentils were completely undermined by bacon grease (Dish sin factor +1). And although the wine was nearly clobbered by the abundance of ‘bacony’ flavor, I still enjoyed the meal. After all, I did choose the wine myself. Overall, this second course confirmed my earlier impression of how rustic Margot is. The size of this dish was generous, with the tuna steak nearing 1/3 of a pound and the mound of legumes amounting to “more than I wanted to eat”. I was pleased with my entree, I retract no points, and have no nit picking to do.

Peach bread pudding (with ice cream... maybe? I forget) $8 -
Finally, I ordered dessert, why wouldn’t I? I even gave Margot another shot at bread pudding! This time, a peach version done in a medium-sized ramekin. This was more interesting than the one I had previously, yet was even more dry (Texture profile -1). I think there was ice cream included with this, so I was slightly pacified (Dish sin factor +1). But this final course lacked a ‘kicker ingredient’ (you will hear this term frequently). The ‘kicker’ adds a third or fourth dimension to an otherwise flat combination of flavors, here I would have liked cinnamon OR ginger. In this peach bread pudding, all I tasted was bread, a little bit of pudding, and under-ripe peach (Flavor pairing originality -1).

This night at Margot was more wholesome; I felt I could really understand where she was coming from. There lies an air of serious modesty in a casual atmosphere. Do not expect extravagant presentations and ‘5th dimension’ flavor profiles that take your buds to Venus. But do enjoy the crude sophistication of creative, yet safe meals composed of fresh, local ingredients. The creativity that goes into the daily menu should be fully appreciated; eat at Margot frequently, enjoy the menu’s coherent elegance.

www.margotcafe.com


------------------------
1. Menu cohesion 0
2. Pricing 0
3. Beverage pairings -1
4. Atmosphere for romance +1
5. Cleanliness 0
6. Waitstaff competence 0
7. Waitstaff enthusiasm -1
8. Overall management 0
9. Flavor pairing fundamentals +3
10. Flavor pairing originality +1
11. Texture Profile -2
12. Use of "easy-pleasers" 0
13. Use of salt 0
14. Doneness precision +1
15. Dish sin factor +2
16. Dish sex factor +2
17. Presentation 0
18. Dish practicality 0
19. Healthful dish execution 0
20. Kitchen speed 0

1st visit (100-33 = 77)
2nd visit (77+6 = 83)
-------------------------

Posted by DanielBF on 09/20/2010 at 4:15 PM

Re: “Park Cafe

HERE'S A LONG WINDED REVIEW!

On a Friday, the neighborhood around Park Cafe was respectively parked-up, but again, I procured my favorite parking spot between the dumpster and a barrel of fryer oil. I was greeted by their kind manager/sommelier, who situated me at a two seater in what may have been a small study or library. I realized that I had no romantic affinity towards this room; there were other realms of Park Cafe that were better suited for love (Atmosphere for romance -1). I will say it again, the staff at Park are a great group, they are polite, laid back, engaging, personable, knowledgeable, comical, and whatever else is GOOD. My server and I quickly hit it off, and we were off, on to the meal (Waitstaff enthusiasm +1).

That night I had three glasses of wine, but not in succession, simultaneously. Acquired first was a Sauvignon Blanc, then two Pinot noir joined the party soon after. I started with the modestly deemed, “cafe salad”.

Cafe Salad, artisanal greens, cornbread croutons, spiced pecan, ginger peach vinaigrette $5.50 added crispy goat cheese $1.50
This salad was so close to being coherent, but didn’t quite get it together for me. From what I can remember, the ginger peach vinaigrette had no hint of ginger (Flavor pairing fundamentals -1) and the cornbread croutons were texturally in a bad place between cornbread and crouton; a sort of ‘staleness’ (Texture profile -1). The spiced pecans were actually ‘spicy’ pecans; SO spicy that the rest of my meal was tainted by the lingering heat (Flavor pairing fundamentals -1). The crispy goat cheese was crispy and cheesy but lacked a connection to the dish. The presentation of this “house” salad was less interesting (Presentation -1). The greens with the peachy vinaigrette were refreshing. And all else worked well on paper; it was a nice sounding dish.

REVAMPED Cafe Salad, baby lettuces, cornbread croutons, candied pecan, ginger-peach vinaigrette $5.50

IMHO I would lose the word artisan in the description, it doesn’t really mean anything to me. I understand the greens were probably hand planted and harvested locally, but it’s just basic agriculture, there is no real specialized craft there. The croutons needed a nice deep frying; cornbread just doesn’t get crunchy without it. The spiced pecans would have been fine with a very mild heat, but I think taking them to the sweeter side would have allowed them to play with the others. And finally, the vinaigrette just needed more kick from the ginger.


That evening I discussed wine with two servers and the sommelier. It was agreed upon that a particular Pinot noir would be best paired with my main course, the braised duck leg with raspberry-beet reduction. But I had some notion that pairing this seemingly sweet and fruity duck preparation with Pinot noir would be fundamentally wrong. But I went with the suggestion and put my palate to work. Half of the components of this duck dish would have gone marvelously with any Pinot noir; braised duck leg, mushrooms, greens, garlic, onions, and even the beets. But with the addition of raspberry, sweet potato gnocchi, and sugar (I am sure of it), the flavors were just too bold and sweet for a Pinot noir (Beverage pairing -1). I was served a second Pinot noir to try, but it’s been so long that my brain and palate have lost connection; I forgot if I liked it or not. Aside from all this wine snobbery, the dish was inherently good.

Braised duck leg with sweet potato gnocchi, cippolini onion, seared mushroom, pecan, greens, raspberry-beet reduction $23 With huge flavor, this home-cooked southern feast, composed itself elegantly onto one plate. There was nothing backyard about this dish, yet its components all could have been found at a bbq. It had candied yams, sauteed sweet onions and mushrooms, collard greens, fruit glaze, and pecan pie. All to accompany some finger-lickin’, fall-off-the-bone duck leg, braised to perfection.

The duck had already fallen off the bone and was homogeneous among the earlier mentioned components... no, it was not a puree, but just too much like potato salad (Texture profile -1). Fortunately these flavors all paired beautifully together; strong enough to stand up against one another in such close quarters. The dish was just a bit too sweet and my palate had a small problem with the combination of raspberry and mushroom. But since all else was incorporated, the taste of this faulty pair was easily disguised. Visually, the colors of this dish were vibrant and warm. This duck dish was good like a sexy, glorified bbq (Dish sex factor +1).

REVAMPED - Braised duck leg with sweet potato gnocchi, cippolini onion, seared mushroom, pecan, greens, pinot noir reduction $23

In my humble opinion, leaving the duck leg whole would have given the components enough separation. Instead of a sweet raspberry beet sauce, a more savory Pinot noir reduction would have added more warmth and complimented the mushrooms, nuts, and greens better.

Strawberry-thyme tart with laurel ice cream $8

This modest tart was covered with a top layer of pastry, voiding its title as a tart (Menu cohesion -1). I believed its identity was closer to a pie or cobbler. This fresh, buttery pastry encased warm reduced strawberries, but no thyme, it needed more thyme. I believe this was the kicker ingredient for me, but it wasn’t kicking. This dessert also lacked acid; without lemon or vinegar and the thyme, there was no brightness (Flavor pairing fundamentals -1). The laurel ice cream was intended to pair with the thyme, but it was just left solo. And solo, it was delicious and perfectly executed.

REVAMPED Strawberry cobbler with lemon thyme ice cream $8
I would have changed the name to ‘strawberry cobbler‘ and added a lemon thyme ice cream to solve the acid problem.

I really liked Park Cafe. The atmosphere was literally homey, the staff were kind, the food was bold, and the prices were very reasonable (Pricing +1). Let’s see how they scored up.


------------------------
1. Menu cohesion -1
2. Pricing +1
3. Beverage pairings -1
4. Atmosphere for romance -1
5. Cleanliness 0
6. Waitstaff competence 0
7. Waitstaff enthusiasm +1
8. Overall management 0
9. Flavor pairing fundamentals -3
10. Flavor pairing originality 0
11. Texture Profile -2
12. Use of "easy-pleasers" 0
13. Use of salt 0
14. Doneness precision 0
15. Dish sin factor 0
16. Dish sex factor +1
17. Presentation -1
18. Dish practicality 0
19. Healthful dish execution 0
20. Kitchen speed 0

1st visit (100-4 = 96)
2nd visit (96-7 = 89)
-------------------------

Posted by DanielBF on 09/20/2010 at 3:48 PM

Re: “Park Cafe

Extremely Romantic and great personal service from the servers.

Posted by Dansaman on 09/08/2010 at 11:36 AM

Re: “Zumi Sushi Japanese Kitchen

bad waitresses need more experinced watresses love the chicken noodle kind of

Posted by john lang on 08/29/2010 at 9:55 PM

Re: “Bricktop's

love the bbq chicken flatbread mmmm

1 like, 0 dislikes
Posted by john lang on 08/29/2010 at 9:49 PM

Re: “The Yellow Porch

This is a great place for a date night out with your special someone or just going out with your friends! The atmosphere is great! The food was amazing. There was 12 people in our group and we all shared of each others plates. There was not a bad meal at all that night. I loved the long bench on the side wall with nothing but throw pillows for back cushions.

1 like, 1 dislike
Posted by jc3 on 08/18/2010 at 10:30 AM

Re: “tayst [closed]

I applaud Tayst for thinking outside of the box, however, execution leaves a lot to be desired. Some of the more interesting combination ideas on the menu were the PBJ Duck and the blue cheese ice cream grass fed steak. Our party started with a cheese plate sampler. While the cheeses were good, the portion size was fit for a doll house. I ordered the blue cheese ice cream steak because I thought the juxtaposition of hot and cold was intriguing and innovative.However, what it amounted to was a $35 cold steak as the ice cream sucked all the heat from the meat. My friend ordered the bison steak, once again served in a puddle of cold gazpacho with the same result, a cold piece of meat which proved that there was a reason that the culinary idea of mixing hot and cold was abandoned a long time ago. The only thing edible was my wife's scallops and a great selection of wine. I can't say that it was a completely unenjoyable experience though because the conversation about how bad the combinations turned out to be lasted well into the next week. We will most likely go back to Tayst as a wine bar but not as a restaurant.

1 like, 0 dislikes
Posted by WB on 08/15/2010 at 8:17 AM

Re: “Zumi Sushi Japanese Kitchen

Delicious! I just ate lunch at Zumi and was impressed by everything. The servers at the counter were very courteous and knowledgeable of the menu.

My chicken yakitori skewers were amazing! They came out a few minutes after I sat down, and they were hot, fresh, and delicious. My order came with five skewers, and they were garnished with scallions and served with a peanut sauce. The chicken was hot and juicy.

My sushi roll (Tropical Crunch) came out next. This roll combined eel and pineapple in a delectable combination. The savory eel and the sweet pineapple were fantastic complements, especially with the "crunchies" and eel sauce topping the roll.

Everyone at the restaurant was very nice, and I enjoyed my meal in the comfortable, fun atmosphere. I will definitely be back!

Posted by A.B. on 07/27/2010 at 1:30 PM

Re: “Sambuca

I have been at Sambuca numerous times for dinner and we love the food. Actually have reservations for 6 this Thursday night. It can be a little loud at times with the music however the quality of the food makes up for that. Love what you do keep doing it!!

Posted by KLVail on 07/21/2010 at 1:46 PM

Re: “Rumba Rum Bar and Satay Grill [Closed]

This place is great. I could never get tired of their Shrimp Masala. The variety of the menu + atmosphere + service make it a unique restaurant for Nashville. I've been eating here for 6 years and have never been unsatisfied. In my opinion, wonderful.

Posted by luzern on 07/13/2010 at 7:51 PM

Re: “Mad Donna's

Has anyone been to Bingo on Tuesday? It's effin hilarious!. We had dinner before (burger & nachos); both were amazing. Service was awesome too. Our bill came to like $33 bucks with drinks for 2? I will be back:)

Posted by kel kel on 07/09/2010 at 4:31 PM

Re: “Firefly Grille

I dine at Firefly quite frequently in large and small groups. I have only experienced friendly and attentive service as well as culinary excellence! We all know perfection does not exist, but at Firefly it's as close as it gets in an overall dining experience. The atmosphere is quaint and inviting. The servers are knowledgeable and delightful. The seasonal menu is always unique and fresh. Best of all, I love that Firefly is locally owned. I always make a point to take friends and family visiting Nashville to Firefly and they always request to go back on return visits!

Posted by BIGSIS on 06/06/2010 at 9:29 PM

Re: “Firefly Grille

I love Firefly! I've been going there for years, and due to their seasonal menus, I find new surprises waiting for me every three months. It's the perfect place to go for beers with my friends or a bottle of wine with a date. Plus, the decor is very cool; with all the lights, it's like Christmas every day. I have to agree with Spoon from a few comments up: I could eat their starters for every meal.

Posted by Chad35 on 06/01/2010 at 10:56 PM

Re: “Firefly Grille

We recently had a wonderful dinner at the Firefly. The food, service, atmosphere, and value were all outstanding. It was the perfect place for our birthday celebration. We will be returning soon to this oasis in a sea of chain restaurants.

Posted by dogfish on 06/01/2010 at 3:39 PM

Re: “Firefly Grille

Firefly has a very eclectic dining atmosphere. Everything about our meal was fantastic. From the wine to the main course all the way to the most delectable desserts. The service was fantastic, too. We loved being able to choose from many different styles on the menu and appreciated our waiters attention to our requests for certain wine selections during each course. I would absolutely recommend The Firefly Grill to locals as well as anyone visting the city - don't miss this one. It's fantastic.

Posted by bec on 05/31/2010 at 10:44 PM

Re: “Firefly Grille

I loved the MacNCheese! Ryan made us awesome drinks, and the patio was also very nice. I'll definitely be returning with friends.

Posted by spoon on 05/31/2010 at 1:39 PM

Re: “B. McNeel's

this is a great place to eat - but they no longer do dinner service, only lunch weekdays and brunch on the weekends.

2 likes, 0 dislikes
Posted by hannarieu on 05/25/2010 at 10:36 AM

Re: “Rumours East

Went to have dinner here last night and was very very impressed. Great atmosphere, extensive wine list and the food was amazing. I had the scallop special which was cooked to perfection. My wife had the almond chicken which was also delicious. Great happy hour deals plus a very friendly wait staff. We will go back for sure.

Posted by brandon on 05/13/2010 at 4:45 PM

Re: “Sunset Grill [Closed]

Very good place to go eat if you have a $100 burning a hole in your pocket... The food is amazing and beautifully presented on your plate. Fantastic wine selection as well.. But it is not cheap. If you are looking to go on a nice romantic evening with your loved one Sunset is very nice. The only reason it is not a 5 star rating is because of the entree prices..

Posted by brandon on 05/12/2010 at 4:13 PM

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