It’s Saturday night.
Crowd trickles in and gets noisy at 6pm.
It appears the kind of brought back popovers. They were one of my favorite bread choices ever. The original popover was pure buttery goodness. The new version has herbs added to the batter. It’s a little distracting and there seems to be less buttery flavor now. I do like the crunchy outside and there is a nice buttery flavor. Sadly this night it was only available with the prime rib special which Maggie ordered so she could get popovers.
I sampled the prime rib and it was tender and had a delicious beefy flavor.
This visit I ordered the swordfish prime rib “Neptune’s Cut”. It was blackened with a crust of black lime and black pepper with garlic sprinkled on top. Next time I’d get it without the garlic as it overpowered the other flavors. I scraped it off and then I loved the tender and delicate swordfish.
Flavor was amazing with the swordfish enhanced by the lime and black pepper. This is my favorite swordfish preparation.
Before our meal began our favorite server(Jesse) came by and said hello. We met him back when this place was Argyle Steakhouse. I asked if Chef Richard Blais was in and was told he was in yesterday. We never visit when he is in. Maybe next time…
It was nice to see Jesse again. Such an excellent dinner, I enjoyed my prime rib leftovers too!
It’s a great spot for a meal!
Yum! All around a solid option here for any protein.
I’ll try a steak next time. 🙂