Monday, April 26, 2010
T is for, well, This is a Restaurant
The menu is, as you would expect, waterfront pub- fish and seafood dominate, with a cheesesteak and hamburger to keep balance. The first two choices on the menu are a half pound burger and fish and chips. I didn't have to read further, since these are the two things I seem to gravitate to when I go out. But a half pound burger? C'mon! that's a bit much. I wanted it, but I hate to leave food I paid for on the plate, or to overeat. Fish n chips it is.
I asked if they make their own fries- "No". Why oh why do restaurants take the lazy way out on this simple step? Do "chefs" really think the frozen products are better than fresh? What makes them so afraid of the fry? How can anyone present themselves as serious about food and not make these kinds of accompaniments from fresh? Especially when the name of the dish features the fry! When your business neighbors dedicate themselves to hand crafting wooden boats from timbers, you would think a restaurant would dedicate itself to crafting food from basic quality ingredients. Well, another lost opportunity, another proprietor lacking the drive to excel.
In spite of this, the owners must be complimented on capitalizing on the unique location with a great site, including a patio that is inviting and presents a clear view of the always interesting marina. Oh, and I would go back- the fish was perfectly cooked, perfectly! The batter was light, and delicate, just the right side of tempura. It could use more seasoning, but that is better than being too salty, isn't it? Go to T's to eat.