Candice: Annnnd, it's a Cameron Mitchell restaurant.
Paul: Didn't we notice that at the end of our meal?
Candice: It's a blog, not a system log.
Paul: Okaaaay. What's up with you and Cameron Mitchell restaurants?
Candice: Nothing, really. I was just surprised I didn't recognize it for one. I love a couple of his restaurants: Marcella's and The Pearl. Others, however, have disappointed.
Paul: Likewise me and Molly Woo's, but that doesn't mean this one won't be good.
Candice: Noted. Let's order.
 Water |
Candice: Sounds good. We'll have those and the wine board.
Paul: I order the French Dip Sandwich.
Candice: And I the Scallops.
Paul: The restaurant smells brand new.
Candice: TVs above the bar show tennis, CNN, and the Food Network.
Paul: Now that's bold. Here are some cheese rolls!
 Cheese Stuffed House Baked Butter Rolls |
Paul: My goodness, these are good. Rich, cheesy, and fresh.
Candice: Pretty yummy. They don't call them butter rolls for nothing.
Paul: Inside is a smooth cheese with a little bite.
Candice: And now the Wine Country Board.
Paul: Does it matter we aren't having wine nor are we in the country?
Candice: I won't tell if you don't.
 Plate |
Candice: The meats include a Soppressata.
Paul: The brie is smooth, not too strong with a cleanliness at the end.
Candice: The chutney is sweet and spiced and the peppers within stand out.
Paul: I like the bright flavors here.
Candice: Ditto for me. The bleu cheese is earthy and the grapes refresh the mouth.
Paul: The Scallops arrive and look delicious.
 Scallops |
Paul: My French Dip arrives and I sample it. It's a bit dry.
Candice: Good thing it comes au jus.
Paul: Gesundheit!
Candice: You're a jerk, Paul. An unfunny jerk.
(inside joke)
Paul: But you're right. The sandwich is pretty good and the liquid adds more flavor. But there's a lot of food here.
 French Dip |
Paul: What?
Candice: This scallop is so salty, it's inedible.
Paul: No! Let me try. You're right. They've left the ocean in the scallop.
Candice: Dude, Dead Sea...
I ask Joshua to the let the chef know, but keep the plate to finish my salad because - 'Waste not/Want not'.
Paul: Joshua kindly offers to get you another entree.
Candice: But lunch time is running out.
Paul: We gather the second half of my French Dip in a to-go bag and make to leave.
 Leftovers |
Paul: No shit. I mean, au jus.
Candice: One dumb joke at a time, mister.
At least we didn't get charged for it.
Paul: So I guess this doesn't change your opinion of Cameron Mitchell restaurants.
Candice: My opinion of some of his restaurants. Geez, dude, I am not the mean food blogger. I'm the discerning food blogger. And, the service was wonderful.
Paul: Disconcerting, you say? You're right, service was good and the appetizers were fantastic.
Candice: Let's go with discomfiting...
Your entree was decent, including the fries...
Paul: Yours - pitiful.
Candice: Thanks again for calling it out, man. You're a pal.
I'm still going to rate it with checks all around because I do like so many things about this place - the service, the ambiance, the appetizers. Almost on the short list of CM restaurants I do like...not bad.
Paul: Worth the price?
Candice: They did make good on the bad scallops.
Paul: Worth the wait?
Candice: Good, fast service from Joshua.
Paul: And worth coming back?
Candice: Yes, ultimately, it is.
Paul: Agreed. Let's bail before I make another lame joke. There's only so many times I can see the whites of your eyeballs before I think of dead fish.
Candice: Wha? Really? <Why am I bothering to ask?> Yes, lets.
| Candice | Paul | |
|---|---|---|
| Worth the Price? |  | |
| Worth the Wait? | | |
| Worth Coming Back? | | |
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