Hickory

Standard Oyster Company in Hickory

Girl Nosh July was Standard Oyster Company.  We picked it because it is RESTAURANT WEEK and they were close.  And I think I’ve found a new favorite place.

The whole place is a bar.  But kind of upscale.  There are bar stools only!  So, if you have issues that might be effected by that, be aware.  Still, so cool.  The place was a little warm in there, but you know…it’s summer.  I admit though I was hot to the point of being miserable and the wait staff was sweating buckets.  Hopefully just an HVAC issue and not the way they normally keep it.

We all started with a cocktail, of course.  The best of the evening was this Bloody Beast.  That’s a kicked up Bloody Mary made with Tito’s Vodka and garnished with a couple of tiger shrimp, some bacon, olives, pickles and pickled okra and a lime.  Oh, and there was some light salt on the rim.  So so so delish!  Maybe the best Bloody Mary I’ve ever had.

For my first course, I chose the half dozen oysters on the half shell.  These were small and perfect, briny and fresh!  My preference for oysters are smaller, and not those huge ones that lop over the cracker. These were served with a tart mignonette, but I still had to have my cocktail sauce.  Perfect.

Other second courses that my friends got but I didn’t taste: Kale Salad and Seafood Gumbo.  All were pronounced delicious.

We had a limited choice of main dishes, of course, for restaurant week.  All were outstanding, though.  I chose the Seafood Risotto.  It was topped with Tiger Shrimp and Scallops and had spinach studding the risotto.  This was the best risotto I’ve ever had…at a raw bar!

This one was the catch of the day, chargrilled.  It was swordfish, served with their grit cake and sautéed greens.  It was delicious.

The Queen’s feast came with dessert, or I don’t think we’d have indulged.  We were so full!  I chose the Key Lime Pie.  I took one bite at the restaurant and it was so tangy and sweet that my cheeks puckered!  I took the rest home, and might have had it for breakfast.  The crust was homemade and it was really delicious.  The restaurant was warm, as I mentioned, and it was very melty there.  Once I had it in the fridge, it firmed right back up and was perfect.

Kathy and Sienna got the Bananas Foster.  They both said it was delicious.  I could smell the liquor on them, though.  Totally didn’t burn off..they didn’t seem to mind.

Wrap up: This new discovery is a game changer for me.  I crave fresh seafood, prepared in other ways besides frying.  This is a perfect addition to the Hickory restaurant scene.  They execute every part of their craft perfectly.  Crank that A/C down to 72 and you’ve got a fan for life 😉

 

Advertisements
Restaurants · Statesville

Twisted Oak Bar & Grill in Statesville, NC

Restaurant Week is probably my favorite two weeks of the year.  I mean, I love Christmas, but Restaurant Week allows me to have a fabulous meal that someone else cooks and cleans up after.  That’s love.

This year I had the most handsome date on the planet…my sweet son, Ty.  We went to Twisted Oak Bar & Grill in Statesville.  It is located in Statesville’s charming downtown area, and in a factory-esque building.  It is not facing the road, the front entrance is on the side.  When you come up the ramp you’ll see a nice outdoor area with a fireplace and several seats around.  Very cozy!  The interior is spacious and homey with exposed brick and minimalist decor.  I loved it.  Also, on this night, they had live music.

Twisted Oak serves breakfast Monday – Thursday and the pictures I saw looked amazing.  If I am ever near Statesville early in the morning, that will be my first stop.  Lunch and Dinner are served Monday through Saturday.

As you know, Restaurant Week has a limited menu…3 courses for $30 each.  What a deal!  We both skipped the wine they offered at the beginning of the meal and opted for tea and water.  The first course was a great start to a terrific meal.  I got a delicious garden salad with a tangy and creamy homemade Ranch dressing.  I love some salad.  Ty got Peirogies.  If you aren’t sure what that is, it’s a potato dumpling that is pan fried and tossed with caramelized onion and andouille sausage and topped with sour cream and cheddar cheese.  Ty hit the jackpot with these.  A HUGE plateful and they were the best peirogies I’ve ever tried.  The outside was crispy and chewy and the inside was soft and creamy.  I would order this and my salad for my meal next time!

IMG_3655

For his entree, Ty opted for the Pimento Burger.  It was a 1/2 pound Angus beef, cooked to medium atop a toasted bun slathered with melted pimento cheese, fried onion, bacon, lettuce and tomato (he opted out of that) and served with French fries.  He said the burger was very good and the fries were homemade and perfect.

IMG_3656

I got a special selection that was made just for Restaurant week: Beef Short Rib Lasagna.  Tender bits of slow roasted short ribs in between pasta sheets with cheese, mushrooms and topped with a tangy and robust tomato gravy, Bechamel sauce and mozzarella cheese.  So decadent, I had to take home half of it so I could enjoy dessert!

IMG_3657

Our dessert choice was the 5 Layer Chocolate Cake.  It was a huge slice of moist chocolate cake with plenty of rich, fudgy frosting.  Satisfying to any chocolate lover!

IMG_3658

We gave this comforting restaurant two thumbs up and will be dining there again very soon!

 

Click to add a blog post for Twisted Oak American Bar & Grill on Zomato

Cornelius

Alton’s in Cornelius, NC

Well, we capped off another Restaurant Week in style.  We visited Alton’s Kitchen and Cocktails in Cornelius at the recommendation of one of our clients and we were not disappointed.  Alton’s is located in what was once Charleston Chops, and the building is updated, but still richly appointed.  It has, most notably two flowing staircases at either end of the restaurant, which while beautiful, did become tiresome watching harried servers race up and down all night.  Maybe a dumbwaiter and a server or two just stationed upstairs?

Restaurant week is a lot like Valentine’s Day.  Super busy, with a prix fixe menu for the masses.  It isn’t really fair to judge a restaurant by normal standards during these times, but if that is when you visit, well…you gotta report.  Alton’s did pretty well.  We had some issues with timing and a hide-and-seek server who let our drinks get low, but other staff made up for these few snafus.  When we needed a fork, another server was glad to retrieve it.  Same with the drinks.  BUT, I despise having to flag down a server to get what is obvious to the eye if you’d simply walk by a time or two.  Another irritant was that our dessert was brought out perhaps 15 minutes later than our dining companions, despite my having ordered my bread pudding with my meal (the prix fixe menu).  Just as we were getting restless, the chef came to the table to explain that they had run out of bread puddings, and had to bake more fresh.  She offered to bring us something while we waited and to just pack our bread pudding up for us to take home.  We opted for the ice cream sandwich, which was delicious.  I appreciated the chef meeting the problem head-on and offering us a workable solution so our companions didn’t have to sit there and wait longer than necessary.

I digress.  When we were seated, a waiter immediately greeted us and brought us a carafe of water and took our drink orders.  They actually had “sweet tea” which I commend them for because many nicer restaurants only offer unsweetened tea.  The only comment I can make that may leave room for improvement is that the water could use some ice.

Our appetizers were delicious.  We ordered Lobster bisque, tuna poke and shrimp cocktail.  I had the shrimp cocktail, and it was truly one of the better ones.  They used Jumbo Shrimp, and they were perfectly poached, not too chewy.  They served it with two sauces, a typical cocktail sauce and a tartar sauce.  They were both tart and tangy, but I preferred the typical cocktail sauce.  Both my diners proclaimed their appetizers to be delicious.

Tuna Poke
Tuna Poke
Shrimp Cocktail
Shrimp Cocktail
Lobster Bisque
Lobster Bisque

Update March 2016: I visited with my Girls Nosh group and we had a much better experience.  Everything was delicious!  The Prime Rib Stuffed Mushrooms were my favorites, I think.  They were really huge and juicy!  The stuffing had a hint of horseradish and cheese making it very creamy and rich.  Divine!

altonsstuffedmsuhrooms (2)

This is not an appetizers, per se, but my friend and I wanted to share it for our appetizer, so the restaurant kindly split it onto two plates for us.  This is the Crab and Shrimp Louie.  Tender seafood atop mesclun adorned with sliced avocado, tomatoes and topped with a homemade creamy and tangy 1000 Island dressing.  It was delicate, but very satisfying.  And very fresh.

12819347_10153900525981886_91091875737491642_o

 

For our entrees we all got something a little different.  Robert got the Slow-cooked Baby Back Ribs served with chili lime grilled corn and creamy cole slaw.  The spicy and smoky sauce on the tender ribs had a wonderful kick.  The corn was also wonderful, with a tang from the lime and a deep savoriness from the grilling.  Harry ordered a Crispy Chicken Salad.  It was loaded with fresh avocado, rich eggs, bacon and draped with a creamy thick homemade Ranch dressing.  Dustin got the seared ahi tuna.  It was seared lightly and crusted with sesame seeds.    I got the grilled swordfish on cheese grits with lobster gravy.  Honestly, the fish was really firm and not my favorite texture, but that wasn’t the chef’s fault.  That is just the nature of the swordfish.  It had a nice chargrilled flavor.  What I LOVED was the cheesy, creamy grits that this fish rested on.  I’m not sure I’ve ever had better grits, even in Charleston.  The lobster gravy was lighter than you’d think, but still creamy and flavorful.  No chunks of lobster, though, which did disappoint me somewhat.  Laid across the top as a garnish were grilled asparagus spears, and they were wonderful, just cooked enough.  I made a meal off of the grits and asparagus.

Crispy Chicken Salad
Crispy Chicken Salad
Seared Tuna
Seared Tuna
Baby Back Ribs
Baby Back Ribs
Grilled Swordfish with Creamy Cheese Grits and Lobster Gravy
Grilled Swordfish with Creamy Cheese Grits and Lobster Gravy

Update: On our recent visit, we sampled the filet mignon served with a twice baked potato.  The filet was tender and flavorful and the twice baked potato was cheesy and rich.  Perfect!

Altonsfiletand2bakedpotato

On another trip during Restaurant week they featured Lobster Tail and Filet Kabob.  Heaven.

Jumbo Shrimp Pasta was another favorite.  Big pink shrimp drenched in lemon butter and tossed with baby spinach, pine nuts and sauteed mushrooms made for a beautiful and scrumptious dish.

altonsshrimppasta

Megan had the special of the night: Grilled Bone-in Pork Chop.  The pork chop was flavorful, but Megan said it was a little undercooked at the bone.  The mashed potatoes were creamy and perfect and the grilled asparagus still had a nice snap to it.

12742676_10209090859135803_7687151772546608124_n

Erika ordered the Pittsburgh Salad for her meal.  This salad is a bowl of mixed greens topped with char-grilled filet mignon, bacon, tomatoes, blue cheese and….french fries!  Erika said it was the best salad she’s ever eaten!

altonssteaksalad

I don’t know what got into me on this night, because I normally default to seafood or beef, but on this night I got Parmesan Crusted Chicken and I’m so glad I did.  I mean, when something is fried with cheese, you just can’t go wrong.  This was no exception.  The chicken was crispy and seasoned well and the lemony sauce atop it was perfect with the salty capers and the sweet tomatoes.  The creamy spinach served on the side was smooth and a perfect compliment for the crispy chicken.

12525306_10153900525881886_2790641133771382591_o

Dessert, as I mentioned, was a bit of a fiasco.  We enjoyed homemade Oreo ice cream sandwiches and bread pudding.  The cookie sandwiches were delicious, topped with chocolate sauce and best eaten with a spoon instead of picking it up with your fingers.  My bread pudding was merely ok.  Nothing special, I’d opt for something different next time.

Bread Pudding
Bread Pudding
Oreo Cookie Sandwich
Oreo Cookie Sandwich

Updated to add that the Pecan Pie a la mode is the bomb.

12916265_10153900526071886_1096052251632183417_o

And these little gem’s were Restaurant Week offerings.  Delish!

Alton’s, we all agreed, was a success.  It isn’t among the best places I’ve eaten in the area, but it was good enough to visit again.
Alton's Kitchen & Cocktails on Urbanspoon

Charlotte · Restaurants

Sullivan’s Steakhouse

Sullivan's Steakhouse on Urbanspoon

Another Charlotte Restaurant Week comes to a close and we celebrated by going to Sullivan’s Steakhouse.  We brought our friends Jeri and Robert Walton to dine with us, and we all ended up getting nearly the same thing.  But, you know, it’s Restaurant Week and you only get a certain amount of choices, so duplications are an inevitability.  We left our home early, anticipating trouble from yesterday’s ice storm, and arrived at our destination without incident, happily, and 30 minutes early.  As we sat down to wait, we were seated within 5 minutes!  Score!

Our server was prompt and thorough.  We never wanted for anything.  For our first course my husband and I had the Caesar Salad.  It was really large for a simple side dish, and the dressing was creamy and delicious.  Nothing fancy, but decent.  Our friends tried the Lobster and Shrimp Bisque and the Wedge Salad, which came with blue cheese crumbles, fresh diced tomatoes and blue cheese dressing.

For our second course, we all chose the filet mignon with grilled jumbo shrimp.  It was served atop a pile of horseradish mashed potatoes and alongside a tumble of grilled vegetables.  The filet was fine, though 2 of our steaks were switched.  We didn’t discover until we dug in, then there was the awkward figuring out who had who’s steak and switching among ourselves.  The shrimp were delicious, cleaned well (huge plus) but everything was heavily spiced with pepper.  There was nothing wrong with my filet, but I’ve had the same flavor at home on our grill.  So, yes, nothing special.  I loved the creamy horseradish potatoes most, but they can keep those under-grilled and under-seasoned veggies that were limply sitting on the side of our steak.

Our last course, dessert, was for me the best course.  We had the Bananas Foster Bread Pudding with vanilla ice cream.  It was so yummy!  Sweet and creamy and not too banana-y.  It was amazing.  Our friend had the chocolate mousse, bless his heart.

In the end, I have to give Sullivan’s a thumbs down, only because nothing I had was over the top delicious.  You can get a better steak at many other Charlotte restaurants: Beef and Bottle, Firebirds or Morton’s.

Bread
Bread
Martini
Martini
Wedge Salad
Wedge Salad
Caesar Salad
Caesar Salad
Filet and Shrimp
Filet and Shrimp
Bananas Foster Bread Pudding
Bananas Foster Bread Pudding
Chocolate Mousse
Chocolate Mousse