Can’t Help It!!
Longish time readers may remember that every time I go listen to Brian Ganz at the college, despite claiming the contrary, I can’t help but post another blog about him. He’s just that good. Well, the same thing happened yesterday when I joined a friend for lunch at
Nothing changes. This month, last year, last decade, always the same. We were a little past normal lunch time, which appeared quite busy as EVERY table had the remains of earlier lunches.
There were three other tables still occupied when we came in, one by a long time friend from my Boeing community Relations days, and another by a trio of denizens from Leonardtown, who were engrossed in comparing historical photos of some sort. Everybody goes to Courtney’s. We bussed a spot for us on one of the tables and sat down.
As expected, it took quite a while before Tom appeared in that red hat, menus and little pad in hand, asking if we knew what we wanted. Yes, we did. A couple of beers and two oyster baskets. Off he goes, more minutes pass, and the beers and two waters arrive. Just now I took a peek at a couple of TripAdvisor reviews (unsuccessfully trying to remember the name of his wife – in the kitchen), and there were a few that complained about this and that, nobody greeted them at the door, took forever, was a “dive”, etc. Well, you know what? All true, and that is EXACTLY why you go there. And come back. You want greetings at door? Don’t come back. Leave the place to us.
Pretty soon his wife emerged from the kitchen with the red plastic/waxed paper baskets of Oysters fresh from the fryer, so hot you had to wait a moment before getting the crunch and the milky meat inside.
She was effusive about the quality of the oysters, saying they were pure white, plump and so good she had to have a couple before cooking ours. My friend asked for some Mustard (not on the table), she disappeared and came back with a little jar of some given to her from a trip to New Orleans. No squeeze bottle, no packet, dip your spoon in the jar. The fries were no doubt food service fries, but they too were hot and crunchy, just fine.
Food, character, views, and, just like Brian Ganz, just right.
While I’m at it, we got our Friday Enterprise today (no surprise because it is Friday) and I always look at the Weekend section, where occasionally there is a little piece about an existing or new restaurant. And praise to Mr. Reid, he always does independents.
This piece was about the newish occupants of “DiGiovanni’s”, now called “Island Hideaway”, which, strangely enough might be the reason for several failed attempts in this location. Anyway, it leads off with the phrase that always throws red flags to me: “…always wanted to run a restaurant…”. I wish them luck, I really do, but so many places open with that sentiment only to close in a….while. As I say, I hope they buck the trend. A quick perusal of the article reveals kind of usual menu choices for a water based venue. Crab cakes, rockfish, as well as more standard fare. Does anybody make crab dip that isn’t “world famous”, or “to die for?”. Apparently not. The writer had a daily special of two pork tenderloins in a light gravy, with scalloped potatoes and cabbage, which he could barely finish. A quote from the owner is that she wants everybody to walk out “satisfied” (read full). Also that “a lot of restaurants are into the presentation, I’m into good food…”. Well, a little of both is nice.
Anyway, I’ll make it over one of these days.
On the road …. Again
Well, Sunday we leave for our annual trek, making it some 15 years of Christmas away from Maryland. We’ll visit both FOJ’s, have the traditional “TE” Christmas Eve dinner, and then all journey down to the “Cape” to have Christmas Day with “TJ’s”, and of course our Granddog, Stanley. We’re going to have lunch with “a friend” - not the Courtney’s one while there. Don’t want to tip them off (as if they would care about a broken down food writer).
and after travel we will be