Who knew so many people would be celebrating Valentine's Day a day early? Well I soon found out and was glad I had reservations. The place was as full as it can get with Covid restrictions and our table for three was great here at Bistro on Main.
This was my first time here under the new iteration as I was used to seeing Chef Ben in the kitchen and here was Chef Luke. The place was getting slammed with only one server and a short crew in the kitchen. This made for a few problems to an otherwise exceptional meal.
We started out with appetizers, some wine and an Urban League IPA for me. The Clam Chowder and Escargots looked very good but my fried Oysters were out of this world. The taste, preparation and plating were the best.
The rub came with the Truffle Burger arriving as medium for a requested medium rare. The taste was delicious and wasn't sent back to accommodate the already busy kitchen. The rosemary truffle fries that came with the burger were over-salted. The black and blue burger was judged excellent and I never got to see the Chicken Cordon Bleu sandwich. I was too involved with my truffles. Some more wine came along and was enjoyed also.
I had to have dessert and was assured that one was large enough to serve the three of us. We could have used another person to share with us and there would still have been enough. I did, however, manage to 'lick the the platter clean!' The dessert was a Rum and Ginger cake that was out of this world. The sweetness was sponge cake soaked in rum surrounded by a mango ginger compote and crowned with Chantilly Cream.
I plan to return on a less busy day and enjoy that table at the window. Kudos to the server who never showed any strain on a busy, busy day.
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