The menu is full of enticing entrees where they recommend the wine you should order to best compliment the food. The drink specials sounded nice but they were just a bit too sweet for our taste so we shifted gears and opted instead for our own choice of a nice fresh bottle of reasonably priced white wine from Alsace not too sweet not too dry just right. This is a wine bar after all and the waiter whisked the drinks away without question or problem and got us right back on the fast track to a good time.
Anne ordered the pork chops with mojo sauce and mashed potatoes. Mojo sauce is Cuban in origin and contains the juice of sour oranges, cumin, black pepper and garlic. It has no flour so it’s great for wheat-free diets. The dish also has caramelized onions and sautéed mushrooms mixed in the brown colored sauce as you’ll see in the extreme stop-action close-up in the video. The homemade smashed potatoes and asparagus spears were the perfect compliments. A great dish, hearty and subtle flavors combined.
Steve ordered the pan seared sea bass with Vermouth cream sauce, spinach and quinoa. What he got looked like piled high tilapia with delicious wild rice and spinach which was just an amazing threesome even though it’s nothing like what he ordered and was never told of the substitutions. They were so busy they probably just ran out of some things and the chef improvised. If Anne had the mojo workin’ then I had the be bop deluxe and we chowed down.
There’s fun in the air and we easily began conversing with our good natured porch dining neighbors who were nice enough to sample their dessert for us on camera but alas as often happens we forgot to push record when filming strangers so we didn’t get it on tape. All we can say is that the wife was not as pleased as the husband with the blueberry tart with whipped cream but it looked delicious as they debated and devoured it.
Reservations are definitely recommended. Open 7 days a week, forlunch and dinner.
Music by Gladden Fields