New (almost) and tired and true

I guess the “new” is first, and it isn’t really “new”.  

The other day I was down by Great Mills and on a whim thought I would stop at the newly opened Showtime Deli.  I could be a little help to some of the loyal readers who might have the same idea, and you should.  My comments are only offered (as always) in the spirit of improving the experience, not just carping.  Which I do do sometimes. 

First of all, I had a misconception about the place; they HAVE NOT taken over the whole building that used to house the golden arches on Great Mills Road.  At least there is still the “Sake” sign over the door that is on the “Subway/Popeye’s” side.  Their entrance is on the street side in the middle of the building.   When I was there, the path to that door was snowed in.  Maybe the best approach is to go into the parking lot by the Dollar General store and the Mexican Restaurant (to which I have not visited) and work your way over by the dry cleaners and find a spot.  As mentioned, the entrance faces onto Great Mills Road, and once inside the door you kind of have to wend your way through a couple of halls to finally get to the dining area.  It is fairly small, with maybe six tables and several seats at the counter in front of the kitchen. 

On the day I was there, it was quite crowded, probably attesting to its popularity, with most tables occupied as were all of the stools in front of the kitchen.   The stools afford the best position, as they allow you to talk to and listen to Jack Gelrud, a must do.  I was also surprised to see another county icon, Capt. Jack Russell in the kitchen with an apron.  You talk about a team!  Worth it.  Real county veterans.

The (current) Menu features their “overstuffed” sandwiches.   All of the offerings have a theatrical twist, like “Frankly Scarlet, I Don’t give a Ham;  “Ike and Tina Tuna”; “Agatha Crispy BLT; and so on.  Some are a bit beyond me, like “A street car named Pastrami” Huh?  Coo Coo Cluck is chicken salad.  You get the idea.  Besides the single ingredient selections there are combination choices, such as “The Cotton Club” a triple decker with Ham, Turkey, Bacon, cheese and tomato.  With the exception of the Open Face Sandwiches everything is under 9 bucks, mostly less.  There is also Fries, soups and salads.  They also do breakfast, offering Lox (!!); Bagel sandwiches; (three egg) Omelets; plus plated sides.  I have a particular reader who would be pleased if they offered Scrapple.. 

Anyway, I ordered the "Westerner Roast Beef" (on white, and added on American Cheese for 75 cents on the base price of $6.99).  I was quite pleased with the sandwich, although the bread kind of dissolved and ended up being very thin.  The Beef was plentiful and had good flavor.   Stop by to be entertained and have another welcome option to local food.

Tried and True

Saturday, MFO and I went up to Annapolis and St. John’s College for a program sponsored by the Maryland Association of Historic District Commissions, given by John Englander about water rise.  It was basically directed at Annapolis, but covered broader topics.   He said he advised the Annapolis people to plan for three feet rise by the end of the century.  He was very adamant that it WOULD happen.  It can’t be reversed, perhaps only moderated by control of greenhouse gasses, but the damage has been done.  There were lots of graphs and so on, looking at ice age cycles going back millions of years, and how the current data supports drastic rises.  I am not going to argue anything here, but it was quite dramatic.

Anyway, another reason we went up there was that the program was scheduled to be over kind of right before dinner time.  So, what do you do in Annapolis when it’s dinner time and you’re by State Circle?  You go to Harry Browne’s of course.   Long time readers will remember I have extolled the merits of the place before, and I can’t change my opinion.  I often yak about “just right” and Browne’s is it, at least for us.  It has the perfect combination of relaxed, unpretentious service, good food, and a pleasant room (with chandeliers from the USS Normandie), white tablecloths and quiet.   We got what is now our favorite table, kind of tucked in the back by the bar away and out of earshot of other diners.   I don’t think we saw one table that was not DFD. 

With all that talk about water rise, I had a healthy thirst by that time, and so (having sort of given up on my DMOTRWAT; I get tired of correcting them, a weakness perhaps) I ordered a Martini.  And, here, I have to make a little objection.  I always inquire as to what Gins are available before ordering.  We eat at fairly nice restaurants (he said) where I think they place a lot of emphasis on your experience.  Well, by and large I get the same litany of Bombay, Tanqueray, (occasionally Beefeater), and increasingly Hendrick’s.  There are more and more interesting “craft” Gin’s out there, as well as some long time varieties like Plymouth (my current fav); Junipero,  and local efforts like Smooth Ambler (from West Virginia).  Here in town, International Beverage has a very nice selection and an exception to the “restaurant” trend would be our local Elements, Eatery, and Mixology which offers several choices.

Regardless, how can you beat this?

Stirred not shaken (Sorry James), a sidecar for just that other sip, in a proper “up” glass.  (MFO’s standard Gimlet (Bombay Sapphire) in the background).  

Having lowering the water levels in our glasses we turned to the menu.   It is a very nice menu, with lots of choices, and as memory serves, maybe some more selections on the “appetizer” side, with the current trend of small plates and sharing.  I was bemused however at an entry in this salads section

There is very little about the description that fits the classic “wedge” salad.  I would almost have ordered it just to see what came out.  Making a “wedge” out of Bibb lettuce instead of Iceberg, Ranch Dressing?  what???  Okay, blue cheese crumbles, tomatoes and crispy prosciutto are close.  I guess maybe that is why there are quotes around “Wedge”.

Shied off by that description I ordered the Caesar salad, and MFO got the white wine poached pear salad.  Upon ordering the server cautioned me that “the salad is served with Anchovies”.  When I said “of course” he said: “thank you sir”.  A bit odd that they veered away from “classic” on the Wedge but came back home on the Caesar.  Both salads were excellent and there were plentiful Anchovies, by the way.

For entrée I chose an off the menu nightly dish of Seared Rockfish with Shrimp, served over lobster saffron Risotto.   MFO, stayed a bit lighter choosing Grilled Pheasant Cognac Sausage With roasted Turnips, Buttered Cabbage and whole Grain Mustard from the appetizer menu.

After we finished the salads we were treated to an intermezzo of sorbet, I love that touch

Palate cleared, the main courses were served:

Both dishes were completely enjoyable.  The lobster in the risotto might be a bit over the top, but boy, was it good!  Such a treat.

We finished the meal with a cheese plate: Manchego 12 Month – Spanish; Humboldt Fog Goat Cheese – California; Sottocenere- Italian; with Cranberry Walnut Toast, Honeycomb and Fresh Fruit; perfect food…

-6

I didn’t remark on the service, mostly because I didn’t need to.  No pretensions, hi, can I get you a drink.  Thank you for Anchovies, occasional  checks on the table (without “how’s that werkin’ for ya”).  Quiet confidence that the kitchen can do what it is supposed to.  Sigh.

Maybe it isn’t the most wonderful thing we’ve put in our mouth, but just solid, tasteful food, presented nicely at the correct temperature and time.  Lovely experience.  Gives one hope..  oh, and of course we were

DFD