Friends gave us a couple of day passes to Lewis Ginter Botanical Gardens. We decided to visit today. Although a tad humid, the sun was not cruel and most of the children relegated themselves to the small water fountain play area. We encountered a plethora of bees, butterflies, lotus flowers, roses, etc. I hope you enjoy the slide show below:
For lunch we dined at the The Tea House run by Meriwether Godsey. I've always appreciated the iris-patterned carpet and the tables today also sported irises. We arrived just before noon to a sparsely populated dining room (a few more came in as we ate) and ordered champagne cocktails (the traditional kind with brandy, bitters, and a sugar cube).
The menu offered an eclectic variety of sanwiches, salads, and heartier fare. We both took a risk and ordered something that we would normally not select. My hubby took a chance on Crook’s Corner Shrimp & Grits - stone ground grits with cheddar & Tabasco topped with large shrimp sautéed with bacon, mushrooms, scallions roasted tomato & garlic. Unfortunately, all of the ingredients except for the veggies and shrimp competed with each other for the top dog prize. Too rich, too bacony (unusual for either of us to say anything has too much bacon), too tabasco hot, too cheesy, and way too much grease/oil. The presentation was not pretty either.
My order, on the other hand, was absolutely stunning in both taste and presentation. I had Shrimp Toasts with Sambal - sliced baguette topped with avocado cream, spicy mango sambal, & chilled shrimp. The dish was served with my choice of side and I chose the watermelon and feta salad. What an excellent choice! This was a fantastic summertime dish that popped with color and flavor.
Thus, my question is this - How can a restaurant get one item bang on and beyond, yet fail miserably at another? Because this was The Tea House prices were in the $12-13 range. Not inexpensive for lunch. Perhaps sticking to salads and sandwiches (typical "tea room" fare) might be the key.
The menu offered an eclectic variety of sanwiches, salads, and heartier fare. We both took a risk and ordered something that we would normally not select. My hubby took a chance on Crook’s Corner Shrimp & Grits - stone ground grits with cheddar & Tabasco topped with large shrimp sautéed with bacon, mushrooms, scallions roasted tomato & garlic. Unfortunately, all of the ingredients except for the veggies and shrimp competed with each other for the top dog prize. Too rich, too bacony (unusual for either of us to say anything has too much bacon), too tabasco hot, too cheesy, and way too much grease/oil. The presentation was not pretty either.My order, on the other hand, was absolutely stunning in both taste and presentation. I had Shrimp Toasts with Sambal - sliced baguette topped with avocado cream, spicy mango sambal, & chilled shrimp. The dish was served with my choice of side and I chose the watermelon and feta salad. What an excellent choice! This was a fantastic summertime dish that popped with color and flavor.
Thus, my question is this - How can a restaurant get one item bang on and beyond, yet fail miserably at another? Because this was The Tea House prices were in the $12-13 range. Not inexpensive for lunch. Perhaps sticking to salads and sandwiches (typical "tea room" fare) might be the key.
2 comments:
The shrimp and grit dish reads heavy and wintry--perhaps you caught this dish (or the chef)on an off day- but, it would be more appealing (to me) when snow is on the ground instead of irises on the table.
Your photos are lovely.
genevelyn - I agree with you about the heaviness of the dish. Maybe they are trying to appeal to men? Thank you for the photo compliment!
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