Excellent, Everything was excellent. The table had the Shrimp Appetizer as well as the Scallops. The Shrimp was excellent, spicy and tasty. The Scallops where so-so, I can’t recommend them.
Then we went with the Shrimp Diane, Pork Tenderloin, Pasta Jambalaya, Ceviche, and Chicken Fried New York Strip. Where to start?
The Shrimp Diane was very good, sun dried tomatoes, and a light butter sauce. Good, not to heavy served over angle hair pasta. The Pork Tenderloin was out of sight, excellent flavor, cooked to perfection, and seasoned perfectly. The Pasta Jambalaya was great, exploding with flavor, and the sausage was like icing on the cake. The Ceviche was good, very spicy, and tasty with fish and shrimp. The fish was cooked beforehand not just by the citrus acid, so not exactly like it should be, but that might be due to health codes. The Chicken Fried New York Strip was amazing, very tender, pan fried, and yummy. Needed a tiny bit of salt.
For dessert we had the Parfait, Creme Burlee, and the Chocolate Malt Layer Cake. All were excellent with amazing flavors. The Chocolate Cake had a “cajeta” which is goat’s milk simmered down into a caramel like sauce, which is flavored with malt. It was bad ass!
The parfait was very good, with the glass dipped in chocolate. The creme burlee had an amazing flavor, but needed to be set a little longer, as it was more pudding than burlee.
Overall, a great place, and I am glad it is up in this area. Dan has done an amazing job on the new place. Sorry there is no BBQ, but such is life.
Trey told me that they will start up the BBQ Bus later this year when the restaurant is more established so be on the lookout for that. Also hit up their new Facebook page as well.