Happy weekend!! More restaurant
buzz, this time a little closer to home.
To paraphrase Yogi a bit, you can hear a lot just by listening.. It is interesting what you hear in groups
when the topic turns to food..
I was at a small gathering last night which was attended by
some folks that were: a) young(er), and b) relatively new to the county (I
surmised). Anyway at one point
restaurants came up and this couple said that they had found a “new place” down
by Ridge, called “Curtney’s” or something.
They were quickly corrected to Courtney’s,
but they went on to describe the place and how when they came in somebody was
asleep and had to be awakened to serve them.
Yup, they got the right place.
Anyhow they went on to say it was some of the best seafood they have had
down here. Just was surprised that there
was somebody who had never heard of our iconic Courtney’s.
At the same party, somebody said they didn’t much like the “new" Lighthouse, but mostly because of
the layout, not the food..Feeder has still not visited.
Other snippets gathered from various sources, with the
caveat that in the restaurant/food service business, nothing is ever certain…
The Stoney’s empire may expand to this side of the Patuxent,
and move into the “old“ Clarke’s Landing,
vacated when the “old” team moved into the “new” Lighthouse.
The Solomons Island Yachting Center (in behind the Star of
the Sea Church) may becoming involved in (yet another) resurrection of DiGiovanni’s.
Somebody at that gathering mentioned above said that they
thought St. James Pub was reopened… have sent a note to a stringer who might
actually know. Break break, who just
replied and said that it is NOT open..
Charles Street
Brasserie (Harbor Lights/Sounds – Solomons) – from their facebook page of
July 9: “Charles Street Brasserie is Proud to
introduce Executive Chef Carl Cooksey and Head Chef Jimmy Lazzero! (photo embedded)
These two Chefs have created a menu that infuses a Latin/Mediterranean
influence with a Southern Maryland twist. Their unique and creative dishes
promise to give Charles Street Brasserie's dinners an off the hook experience.
Watch for our pre-opening announcements in just a few days!” A post from the 10th has an
interior shot.
The Beer Cave (in
the Sunoco station) on Piney Point Road is upgrading its supply of beer, wine,
and spirits, claiming they will “offer every quality brand out there” of small
batch Bourbon and Whisky. They also
offer fishing equipment and ammunition..
The Rex has put
up a sign on the space in Leonardtown.
The other day after a visit to St. Mary’s County Historical
Society to do research on Stuffed Ham (a long story, to be related later) we decided
on taking lunch at Café Des Artistes. It continues to be an oasis in the middle of
the day for a leisurely lunch of reliably good food. On the day we visited (I think Wednesday)
there were many, many, people who had the same idea and by the time we left, I think
it was full, and we saw lots of friends.
I pondered the menu for a long time, and finally decided
Damn it, I’m going for it! Only (?) on
Wednesdays (“Hump day”), they have Camel Burger on the menu. Chef Loic always has interesting Plat du
Jours, and despite plans to try the Burger (in the name of Feeder Research) I somehow
always divert at the last minute. Well,
not this time. While MFO had the always
reliable La Poitrine de Poulet au Crabe
(figure it out), I boldy went for the Burger (and was told that it sort of “came”
medium rare) and was topped with “Creamy Swiss and a caramelized onion &
bacon aioli”. Of the three side options
(salad, soup du jour, fries) I chose the soup which was a creamy squash and
spinach. Which turned out to be quite attractive, and the soup was very good (as always)
Apparently Camel meat is consumed in Australia and Dubai
(where burgers are characterized as a “new sensation”) and some Muslim
communities. However, I have done my
duty as a food critic, and I am pretty sure that is my last Camel Burger. Given a choice for burgers, I would opt for
beef if available. I’m sure there are
cultural factors at work here, but I thought the Camel meat was a bit “chewy”,
and lacked fat content making it kind of dry (which was helped by the toppings).
It also seemed to me to have kind of an aftertaste to it. Like anything else, you should give it a try
sometime and see what you think, and thanks to the Café for giving us options not available
elsewhere..
Okay, enough of bending your ear, I gotta go mow the lawn.
DFD (to the gentleman with sleeveless T shirt and extensive
body art)
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