By PATRICIA TALORICOI've had up and down dining moments at Deep Blue over the years, but last night's meal had many memorable highlights.
The full dining room had an upbeat, lively vibe - on a Tuesday night! - which manager David Talmo (who spotted me as soon as we were seated) said is not unusual since the restaurant is popular with business travelers staying downtown.
"But you can definitely tell it's Restaurant Week," he said. (A few tables around us, however, seemed to be ordering off the regular menu.)
City Restaurant Week is a time for restaurants to shine - they're often welcoming back customers who may not have grabbed a seat in the establishment in some time, as well as putting on a show for newcomers.
It surprises me when eateries don't step up to the plate with awesome, well-crafted food. Keep customers happy and they'll be back for more. (And they'll tell their friends.)
Deep Blue's menu doesn't disappoint. I took along two pals who hadn't been to the 11th Street eatery in some time and they were excited by the offerings on the three-course, $35 fixed price meals. There are four choices for the first and second courses and three dessert selections.
Just so you know: There's no substitutions on the Restaurant Week menu. And, for some reason, we were told we had to order the dessert at the same time as the appetizers and entrees.
Our favorite first courses: crispy, fried oysters with tomato pickle relish and Old Bay aioli and the chicken Farinette, a sophisticated version of chicken croquettes with sweet Gorgonzola, schmears of spicy Buffalo sauce and minced celery.
The romaine and radicchio salad with roasted scallions and crushed pistachios was dry and didn't seem like it was tossed with enough Gorgonzola dressing. (I kept sneaking more bites of oysters and chicken.)
Since Deep Blue is known for its seafood - that's where we kept our allegiance. The pan-seared Delaware Rockfish with roasted fingerling potatoes, braised artichokes, saffron aioli had a beautifully seared skin and moist interior. Better still was the crab cake filled with sweet lump meat and served over a bed of roasted asparagus, crimini mushrooms and cherry tomatoes.
The flavor of the grilled salmon was good as was the mustard spaetzle, but the fish tasted slightly overcooked - and may have been sitting under a heat lamp for a spell. The red wine Portobello sauce had mostly dried on the plate when it arrived at the table.
While we dipped spoons into the Chocolate Grand Marnier Pot au Creme and pretty much ignored the ho-hum fresh berries served with whipped cream, the Guinness Stout gelato was the hands-down favorite dessert of the table. I initially ordered it out of journalistic curiosity, but was quickly seduced by its light chocolate and malty flavors and creamy texture.
I'll be back for more crab cakes and gelato - and isn't that what City Restaurant Week is all about?
3 comments:
Question for Patricia & Eric: Are you often recognized by staff? If so, do you always indicate in your review that the staff knew you were reviewing the restaurant? I think that would be valuable information for readers.
It happens occasionally - Delaware is a small place (a small wonder?)- and when I believe I am spied by managers, staffers, etc., I do make note of it in a review.
And, I believe, Eric does the same.
The service sometimes get a little better - but being "discovered" (sorry, my fried brain today can't think of a better word) almost never changes the quality of the food.
When it comes to reviews, we don't make reservations under our names. And we pay for our meals.
Try the tuna tartare! it is unbelievable. lots of cute guys too!
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