Woodberry Kitchen
March 17th, 2010
|
 |
| We walked through the crowd and were immediately seated at a romantic table in front of a window; a great start. I knew I wanted to start with the deviled eggs and pickles and olives (I did my homework). The eggs arrived, 3 creamy, melt-in-your-mouth, golden works of art, garnished with thin strips of salty ham. Hands down, these were the best I’d ever had. The pickles consisted of carrot, parsnip (we think) and onion. Light and tangy, we enjoyed them casually throughout the meal. The olives (only green) were very good and until then, I didn’t even think I liked green olives. Mmmm. |
| Next, I slurped down 5 oysters (Ben tried one). I wish I could tell you the names – I do know that they were the 2 smallest oysters (my preference) on the list, 3 of each. They were excellent quality and very enjoyable. |
| After the oysters, we shared a flatbread with wild mushrooms, tofu, spinach, and garlic. We planned to eat just a piece or two but without any convincing, we slowly polished off the whole thing. The toppings were flavorful and savory. The dough slightly sweet with a nice smokiness from the grill. |
| Did I mention the drinks? Ben started with the best Old Fashioned I’d ever sipped. I tried a signature drink, the Clear Creek Flip (vodka/cranberry liquor/lemon/apple spiced syrup). I enjoyed some French Sauvignon Blanc with my dishes. Ben polished off a couple of microbrews (Victory Prima Pils & Tröegs Nugget Nectar) – What did you expect? (The site is called Brewnotes). |
| We enjoyed a nice break between the flatbread and our main entree. After all, we needed time to digest! However, our attentive server felt that perhaps we were waiting too long, so we were treated to a free small-plate of coddies with a nice spicy mustard (there’s a funny story about that mustard). Wonderfully light and fluffy, the coddies were gone in minutes. |
| Hooray entrees! The party continued with Ben’s ribeye and my scallop special. The ribeye (perfectly cooked) came with a delicately scalloped potato gratin with sharp cheddar cheese, while my scallops were perched on some sort of rice/whole grain with andouille sausage, herbs and culinary love. I wish I could remember the exact ingredients, because these may have been the best scallops I’d ever had. I still dream about them. *sigh* |
|
After our entrees, I am nearly bursting out of my skirt. However, I’m determined to make it through dessert. You see, they had something on the list that I could NEVER turn down: a dark chocolate peanut butter cup (peanut butter cream, dark chocolate, caramel, whipped cream, ladyfinger cracker jack). So insanely good. INSANE! Cloud nine, peanut butter bliss. Meanwhile, Ben enjoyed a cheese plate, but due to my delirium I really have no idea what it was. Cheese… yeah… whatever. PB rules! |
|
I can’t get back to Woodberry Kitchen soon enough. Impeccable service, food, and atmosphere. Wow! More reviews here. |
Related posts:
Categories: Restaurant Reviews
Sounds delicious (although I am not a oyster person). From Ben’s drinks, through the meal, I might have to drag my fiance up there