This is another of the restaurants who participated in Calvert’s Restaurant Week.
First I would like to complement the atmosphere of the restaurant. It is a really delightful setting to have a nice meal. The lighting is perfect and multiple big screen televisions to catch a game or two. Finally the smell of the wood fire grill makes it truly appetizing when you walk into the door. We were seated in a booth. It was lunchtime and business was slow.
For our appetizer we chose the Avocado Crab Stack. It was new to all of us and we wondered if we would like it. The avocado crab stack is perhaps the best appetizer that I have had at a restaurant in some time. The combination of the two was very scrumptious. I related this dish to a watch tower standing 4 inches tall and 3 inches wide. It was well equipped with huge chunks of crab meat layered on top of delicious avocado base mixture. I would also add the chips that come with the appetizer were very tasty also. I was pleasantly surprised by the taste. I would order this appetizer again.
For our entrées we ordered the Maryland Crab Pizza, the French Onion Dip and the Reuben. The Maryland Crab pizza loaded with Jumbo lump crab imperial, scallion tomato and an old bay buttered crust. The word on the street was “a must try” and this was my selection. I wasn’t disappointed and recommend this dish if you attend this fine establishment. The ingredients were very fresh and the house pizza sauce really made this pizza very unique. The pizza was cooked in a 1,000 degree specialized brick oven which made a slight charring and well done crispy edges.
The French Onion Dip was a very large sandwich with slices of prime rib, caramelized onions and fontina. The presentation was very appetizing. The Brick fries appeared to be homemade. The ketchup was also homemade. I liked the fries, but the ketchup was not my favorite. The meat on the sandwich was done perfectly. The bread was soft on the inside, and just right for dipping into the sauce. I would order this meal again, minus the ketchup.
The Reuben Corned beef, stewed cabbage, aged Swiss, Thousand Island dressing on marbled rye. Brick fries came with the sandwich and appeared to be like a potato wedge. They were seasoned nicely but the ketchup that came with it was not to my liking. The corned beef was tender and I was pleasantly surprised with the stewed cabbage instead of sauerkraut on it. Reubens are a favorite so I would order it again.
To complete our lunch, we just needed to top it off with a good dessert. So we ordered the Hot Fudge Brownie with Ice Cream, Apple Crisp with Ice Cream, and a Strawberry Shortcake. . The Hot Fudge Brownie was served with two nice sized pieces of brownies and a softball sized scoop of ice cream covered in hot fudge, and caramel. What made this dessert special was the ice cream was made local and very delicious. The apple crisp came in a small warm cast iron bowl. The mix of the cold vanilla ice cream with the warm apples was a good mixture. While I was already full, this desert was very hard to not finish. I would also order this portion of the meal again. And what can you say about Strawberry Shortcake? It was really good.
The service was great and fast, tending to the customer’s needs. They were also very helpful making selections on the menu. It was a great experience. The waitress was prompt and was very attentive throughout the meal. Overall, this was a very good lunch that we would try to do again in the future.
Located: 60 Sherry Ln, Prince Frederick, MD 20678
Monday 4 pm – 9 pm
Tuesday 4 pm – 9 pm
Wednesday 11:30 am – 9 pm
Thursday 11:30 am – 9 pm
Friday 11:30 am – 10 pm
Saturday 11:30 am – 10 pm
Sunday 10 am – 9 pm
Credit Cards Accepted
Editor Note: All the reviews are done anonymously. The restaurant is not notified before the fact and all meals are paid for by Calvert Beacon. If there is a bad review, we will come back another time and do another one.