The Restaurant - Wolfeboro

Grady223 · 05-25-2010, 03:01 PM

Quote:

Originally Posted by Patiently Watching

I know all parties involved. Siobhan had been part owner of Mis En Place and as a result of major differences with her partner sold out her stake. She is now executive chef and a principle at the restaurant where she plans to stay. It was a good move for all involved. That said, wow, she is an incredibly talented chef.

When did this happen? Has she been at the Restaurant since the beginning?

BostonWhaler · 06-06-2010, 03:27 AM

Figured I'd add another review...

We took the fam out to "The Restaurant" for an impromptu dinner a few days ago. We were seated immediately (a weeknight, and the restaurant was about half full), and the attention to us was comprehensive throughout the meal. I had a few oysters that were good... Nothing special taste wise, but they were fresh, well presented, and I was asked if I wanted more. I also got the house crab cake dinner special, which for $15 was a great value. Lots of crab, little filler, and the whipped mashed and sauteed veggies were very tasty, without being too garlicy or salty.

My better half got the Elvis burger... An awesome idea, but all it is, is a bacon burger with a spoonful of peanut butter on top. It tasted good, but was very dry. It would be much better if the peanut butter was turned into some sort of sauce, perhaps with some cream added. The burger needed moisture of some sort.

Mom got steak tips... Well done. They were well done (ugh!) and she had the same sides as myself, which she thought were excellent. Dad got the scallops wrapped in bacon with sweet potatoes, and while the latter were a bit overdone and somewhat bland, he got a TON of scallops, and said that they were very tasty.

All in all, the food was good, but there are a few areas that the chef needs to focus on. Plating was attractive, service and attentiveness were excellent, but the food needs a bit more attention. Especially the Elvis burger... It seems that it is one of their "signature dishes", and something needs to be done to make it more palatable. A hunk of Skippy on a burger is not something special.

We'll be back, definitely... But I hope Geordy and the head chef address these minor issues.

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06-06-2010, 03:27 AM	#2
BostonWhaler Junior Member Join Date: May 2010 Location: Savannah, GA and Tuftonboro, NH Posts: 18 Thanks: 3 Thanked 10 Times in 5 Posts	Figured I'd add another review... We took the fam out to "The Restaurant" for an impromptu dinner a few days ago. We were seated immediately (a weeknight, and the restaurant was about half full), and the attention to us was comprehensive throughout the meal. I had a few oysters that were good... Nothing special taste wise, but they were fresh, well presented, and I was asked if I wanted more. I also got the house crab cake dinner special, which for $15 was a great value. Lots of crab, little filler, and the whipped mashed and sauteed veggies were very tasty, without being too garlicy or salty. My better half got the Elvis burger... An awesome idea, but all it is, is a bacon burger with a spoonful of peanut butter on top. It tasted good, but was very dry. It would be much better if the peanut butter was turned into some sort of sauce, perhaps with some cream added. The burger needed moisture of some sort. Mom got steak tips... Well done. They were well done (ugh!) and she had the same sides as myself, which she thought were excellent. Dad got the scallops wrapped in bacon with sweet potatoes, and while the latter were a bit overdone and somewhat bland, he got a TON of scallops, and said that they were very tasty. All in all, the food was good, but there are a few areas that the chef needs to focus on. Plating was attractive, service and attentiveness were excellent, but the food needs a bit more attention. Especially the Elvis burger... It seems that it is one of their "signature dishes", and something needs to be done to make it more palatable. A hunk of Skippy on a burger is not something special. We'll be back, definitely... But I hope Geordy and the head chef address these minor issues.