I wasn’t kidding when I said I was going to need to hit the gym. Wow.
Quickly, I’d like to recap where I went, what I had, and hand out some early awards.
75th Street Brewery
Duck confit salad <— best salad I ever had
Scallops with rice, celery broth, and white balsamic
Blanc Burgers and Bottles
Butter lettuce salad with apples <– darn good salad
Bison burger with pepperdew relish <– Better than Ted’s
Christopher Elbow chocolates
Maryland Crab Cake
1 Bite of my wife’s Roasted Chicken with Boursin Potato Cake and Chive/Ouzo buerre blanc <– SOOO GOOD
Sticky Toffee Pudding <– Thank you Gordon Ramsey for teaching me to love this dessert
West Chase Grille
Diver Scallops <– extra sampler because they sounded so good
Pork Chop with Apple Chutney and Cream Sauce
Profiteroles with vanilla bean ice cream
Number of pounds gained: 200
Two Day Restaurant Week Awards
It’s like the Oscars, only in blog form…
Award for the Best Salad/Starter: 75th Street Brewery’s Duck Confit Salad. Best. Salad. Ever.
Award for the Best Main Entree: Webster House’s Roasted Chicken. I want more. Now.
Award for the Best Dessert: Sticky Toffee Pudding. I hate toffee. But I love sticky toffee pudding.
Also, I have to give out two special awards because I want to give credit where credit is due.
Award for the Best Food Salesman: Chef John Westerhaus of the West Chase Grille. He sat us and explained his menu indepth and had both my mom and I drooling. (BWD, Jr. was playing with my iPhone.) In the end, Mom ordered the filet on his recommendation. Also, he was so good he inspired the next award.
Award for the Dish I Had to Try In Addition to the Prix Fixe Menu Even Though It Wasn’t On There: The Scallops at West Chase Grille. Chef Westerhaus said they were amazing, so the table got them to share in addition to the Restaurant Week menu meal. Chef, they were as good as you said. Perfectly cooked. Bravo. Oh, and don’t get me wrong, there was nothing wrong with the menu options, but Chef Westerhaus made the scallops sound like treasure.