Duck Press Debut

The Duck Press at Evangeline made its public debut last evening.

Though if I know Erik, he likely sacrificed many, many ducks practicing with the Press. The execution was flawless and the experience was exactly as Erik described in his blog post:

"A duck is roasted whole, presented tableside, and carved of the breasts and legs. The legs are returned to the kitchen to continue cooking, as the breasts rest at rare. The remnants of the roast duck are placed in the Press, and the Maitre d’ cranks the wheel to extract the duck goodness into a small saucepan at the table. While the legs finish in the oven, the sauce is made with cognac, seasoning, butter, and other accouterments, and reduced until delicious and perfect. The warm sauce is then poured over the resting breasts, bringing them to a perfect medium rare, and the roasted legs come out directly after."

I've had duck in many of the finest restaurants in the country, and Erik's preparation was by far the best. So tender and moist, it was only enhanced by the caramelized onions, tiny kalamata olives, and Pinot Noir that paired so perfectly with the dish.

If you want to experience the duck press for yourself, you should probably mention it when you make your reservation. Several hours of prep time are needed, as the duck is first poached and then roasted before the pressing and final preparations are made. It is well worth the advance planning to experience the elaborate presentation.

Bartolotta - Las Vegas

In our quest to try as many of the restaurants on Gourmet's Top 50 List as possible, we quickly made reservations at Bartolotta (ranked #21) when we found ourselves in Vegas recently on business.

Paul Bartolotta's namesake restaurant showcases seafood fresh from the Mediterranean and was nominated for the 2006 James Beard Foundation Best New Restaurant award. Bartolotta himself was the recipient of the 1994 James Beard Foundation Best Chef in the Midwest Award during his nine-year stint at Chicago’s Spiaggia.

Located in the Wynn, the setting for Bartolotta is dramatic. As we were led down the grand spiral staircase to the dining room below, the floor-to-ceiling windows revealed outdoor poolside cabanas where diners were enjoying their dinner al fresco style. Given the 100+ degree weather, we opted for seating inside.

The restaurant has fish flown in from Italy every other day. A silver platter, piled with the evening's seafood choices is presented to each table. The night we dined, the choices included: Sicilian Langoustine, Imperial Red Shrimp, Sicilian Amberjack, Tiger Shrimp, Gilthead Sea Bream, Sea Bass, John Dory, Imperial Snapper, Turbot, Pink Snapper, Big Eye Red Sea Bream, Rock Lobster, Slipper Lobster and Spiny Lobster.
With assistance from the sommelier, we settled on a bottle of 2007 Duckhorn Sauvignon Blanc from Napa. Light, refreshing, and crisp, it was a perfect choice to complement the seafood we were soon to enjoy.

We started with appetizers of Red Mullet ($22.50) and Sicilian Amberjack ($19). The sweet, mild mullet was served with Taggiasche olives (tiny black olives similar in taste to Kalamata), capers and roasted peppers. As expected the fish was spectacularly fresh; the salty olives and capers were contrasted nicely by the bitter mesculin greens. The dish was a fantastic - a harmonious blend of Mediterranean flavors and vibrant colors.

The Sicilian Amberjack had more intense flavors than the Mullet. The firm white fish was complemented by the accompanying salty anchovies, bitter, charred radicchio, tart lemon, and intensely flavorful olive oil.

Our second course was the standout dish of the evening. "Rags" of home-made pasta were paired with lobster, shrimp, langoustines, crab and sweet roasted cherry tomatoes. The tender and succulent fish was served in a broth of white wine, tomato, basil and just a touch of cream. Our waiter said many repeat patrons order a double portion of this appetizer as their entree. I can understand why. It was sensational.

Our waiter was pleasant, but seemed a bit bothered when I asked him to describe the difference between a few of the seafood items. He answered with labored descriptions and repeatedly suggested that I simply order the Sea Bream, which I ultimately did. We likely would have made a different selection if we had more information. We prefer fish with more flavor, but my impression was that the Gilthead Sea Bream was pushed because it is a safe choice for most palates.

Seafood entrees are served whole, though the waiter will de-bone the fillet table-side upon request. Fish is priced at $15 per 100 grams. We had no idea how much our entrees would cost given this metric. As it turned out, our little fish totaled $120!

The Sea Bream, a moist, firm white fish, assumed the Mediterranean flavors of the accompanying Cruda - a salsa of tomato, arugula, garlic, red onion, olive oil, red wine vinegar and basil. The crispy roasted fingerling potatoes were decadent when swirled in the fruity olive oil that the waiter poured over the plate before serving. The finely sliced zucchini was the best I've had - perfectly sauteed in garlic and olive oil.

For dessert we chose the panna cotta with macerated berries ($12) and a glass of Perone Moscato D'Asti ($10). Unfortunately, the dessert had not chilled long enough. It was watery and skated around the plate as we tried to scoop it into our spoon. We gave up after a couple of attempts, as it wasn't worth the effort. Then again, we are spoiled by Krista Kern's amazingly creamy and refreshing version - the best I've had anywhere.

While we found the food at Bartolotta worthy of its reputation, the service was lacking. We arrived on time for our 7pm reservations, ordered wine, and selected our courses. Perhaps the restaurant was overbooked that evening and the waiters were under instruction to turn the tables over quickly because there was absolutely no spacing between the courses. Literally, as we ate the last bit of food from one course, our plates were cleared without being asked if we were finished and the next course delivered.

Our receipt documents it all, with a time of 8:30 - an hour and a half for a meal exceeding $300. At this price point, I would expect the execution to be flawless, as it was the following nights at Alex and Joel Robuchon.

My husband left a voicemail for the general manager the day following our visit to share his disappointment with the service. With no return call, he then e-mailed the chef, Paul Bartolotta. As a business owner himself, my husband appreciates hearing directly from dissatisfied clients. It allows him an opportunity to rectify the situation and to improve service in the future. The lack of response leads me to believe that the manager and Chef Bartolotta unfortunately do not feel the same.

Despite the exceptional cuisine at Bartolotta, the service levels were so poor, I would not return, nor would I recommend it to others. Instead, walk to the other end of the Wynn and dine at Alex, where the cuisine is more creative, and the service infinitely more refined.

660 Curries at Arrows

On Sunday, June 8th, Arrows is hosting a Cooking Class Dinner with Raghaven Iyer, author of "660 Curries; The Gateway to Indian Cooking."

The cooking class and five course dinner with wine pairings is $89pp.

Fed Up With Taxes

Note from Erin: following is a guest post from Type B.

As Erin mentioned last month, Maine State government has decided to fund shortfalls in a public healthcare program with new sin taxes. These new sin taxes target consumers of beer, wine, soda and flavored water of all things. Beyond the apparent broken promise of a self funding health care program, I'm more concerned with the slippery slope these taxes imply.

Although these taxes will likely add fewer than 13 cents to most single serve items, the real issue is allowing the Maine State government's actions to go unchecked. What seems on the surface as a reasonable solution, in reality validates the concept of a growing nanny state. What might be a questionable tax today, can turn into an outright ban tomorrow. We only need to jump over one time zone to see what happens when an unchecked local government goes to war with foodies, a ban on Foie Gras (recently repealed).

Unfortunately, if we don't take action now, don't be surprised if you see more taxes or bans on things gourmets love, such as sushi, raw cheese and pancetta. The argument will be, "if we are going to provide universal healthcare, we need to encourage certain behaviors." Encouragement visa-via the government comes in two unpleasant forms: taxes and jail. I, for one, would rather give-up a clearly failing public healthcare program, than my right to consume the food and beverages of my choice.

If you don't mind forgoing more of your liberties, then sit back, smile, and pay the new taxes. If you want to take action, sign the People's Veto Petition. If you live in Portland, you'll find petition drive outside the Post Office in the Old Port. If you feel like volunteering, contact Fedup with Taxes and ask what you can do to help.

Soba Noodle Salad

One of my favorite summer salads to keep in the fridge for lunch is Soba Noodle Salad. I found the recipe years ago in a Cooking Light magazine and have adapted it a bit to suit my taste. So easy to make, I can whip this salad up before my morning run or while waiting for dinner items to simmer and bake, as I did last night. Here's the recipe:

8 oz uncooked soba (buckwheat noodles)
1/2 cup shredded carrot
4 tablespoons rice wine vinegar
4 teaspoons toasted sesame oil
4 teaspoons low sodium soy sauce
1 teaspoon chili garlic sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup thinly sliced scallions
1/2 cup chopped fresh cilantro

Break noodles in half. Bring a pot of water to boil. Add noodles and cook 4 minutes. Add shredded carrot to the pot with the noodles and cook 2 minutes longer. Drain noodles & carrots.

Combine vinegar, oil, soy sauce, garlic sauce, salt and sugar in a large bowl; stir with a whisk. Add noodles, carrots, scallions and cilantro. Toss to coat. Cover & chill. I prefer it very cold and allow it to chill at least 8 hours before enjoying.

I typically sprinkle a bit more soy sauce over the noodles just before serving. Top with grilled shrimp (marinated in soy sauce and sesame oil) and serve with a side of grilled corn-on-the-cob for a light dinner on a hot summer night.

Bon Appetite!

The Grill Room - Portland, Maine

Fresh from Vegas, with memories of Joel Robuchon still vivid, we stopped into The Grill Room for opening night. The restaurant is Chef Harding Lee Smith's first venture into the heart of the Old Port. His other successful eatery is The Front Room, on Munjoy Hill. While The Front Room is a causal neighborhood restaurant, The Grill Room has more of an urban steakhouse atmosphere.

Occupying Natasha's former real estate at 84 Exchange Street, the restaurant interior has been completely transformed. A bar occupies about a third of the restaurant, running along the entire side wall. Exposed brick, black ceilings, dark red walls and pictures diagramming various cuts of beef comprise the decor. The restaurant seats approximately 60 patrons, including the stools at the bar. Booths line two walls and help maximize space in the small restaurant. Dark hardwood tables, black Windsor chairs and wide pine floors complete the look. The open air kitchen in the rear of the restaurant is a dramatic focal point.

The Grill Room began accepting reservations at noon on opening day; the restaurant officially opened at 5pm. At 3:30 they received their liquor license. Good thing because the restaurant was packed with a boisterous crowd when we arrived at 7pm.

We were seated at a tiny table by the window. Cold air blowing on us created an uncomfortable temperature; we were freezing. If you're dining on a cool night, I would suggest asking for one of the booths when you make your reservation.

In an attempt to warm up, I ordered a glass of Long Flat Destination Pinot Noir ($8.50), Unfortunately, this restaurant does not offer tastes of wine and I had to send back my entire glass because it tasted like vinegar. I didn't see where the wine was stored, but I hope this was an isolated incident and that they have proper temperature-controlled refrigerators for their bottles. I decided to try another Pinot, the Fleur ($10) which is not a wine I would select again, as it lacked structure.

The wine list is fairly extensive, including dozens by the glass. Vintages are not listed for the majority of the wines - it would be helpful to have them added. Beers on tap are advertised on the window of the restaurant, though they are not listed on the wine menu. Our waitress pleasantly rattled them off and my husband selected the Dead Guy Ale from Oregon. Amber colored, with a malty aroma, the hops had an odd taste that he did not care for. He quickly ordered one of his summer favorites, the refreshing Allagash White, appropriately served with a lemon wedge.

Our waitress, Leah, was bubbly, knowledgeable and pleasant. She handled multiple tables with ease - always there when we needed her, without being overly-intrusive. She explained the menu which features Soups, Salads, Appetizers, Wood-Fired Pizzas and Entrees. For the more adventurous, there is an à la carte section where you can create your own entree, selecting the wood grilled meat or fish of your choice, a starch, vegetable and sauce. While we perused the menu and sipped our drinks, she brought us a basket of delicious house-made foccacia bread with whipped butter.

We attempted to order the featured Crab Bisque, but were told that it was not yet available. Instead we opted for the Maine Crab cakes ($11), Stuffed Mushrooms ($9) and BBQ Duck Pizza ($12). My husband selected the à la carte Tuna Steak ($19) with Potato Aligot ($4) and Roasted Mushrooms ($3). I debated ordering the Duck & Fettuccine with blue cheese, walnuts and roasted peppers ($19), but went with the Swordfish ($21) with Potato Gratin ($3) and Truffled Creamed Spinach ($4) instead.

Good steakhouses know their mushrooms, and The Grill Room is no exception. Perfectly roasted, the juicy mushrooms were filled with a combination of duck and blue cheese. The zest of orange was an odd addition to the otherwise harmonious flavors. The accompanying mesculin greens were perfectly dressed with a tangy vinaigrette.

I was surprised to also find orange zest in the crab cakes. Two thick cakes were set upon a bed of spaghetti that had been dressed in a celery root remoulade. While the cakes were wonderfully crispy on the outside, and soft and moist on the inside, the zest was just too overpowering for my taste.

The standout dish of the evening was the BBQ Duck Pizza. While we certainly did not need a third appetizer, particularly with the generous portions, I am so glad I let my husband talk me into ordering this pizza. Cooked in a wood oven, the dough was light, crisp and puffy. The mild queso fresco (mexican cheese) was void of flavor and didn't melt well, characteristic of the cheese. The sweet BBQ sauce perfectly complimented the tender duck and the addition of cilantro was just brilliant. I would return simply to have this pizza and the stuffed mushrooms.

The Tuna Steak was cooked to my husband's specifications, rare. The wood grill gave it a wonderfully smoky taste. I preferred it "as is," enjoying the sushi quality fish, though my husband dipped it in the accompanying Bordelaise, a rich brown sauce made with red wine and shallots. The Aligot, potatoes mashed with garlic, butter and cheese, was rich, though similar to the Bordelaise sauce, was served lukewarm. The roasted mushrooms were perfectly cooked, juicy and flavorful. His wine pairing, the Jan Kris Zinfandel from Paso Robles ($6.50) had the traditional Zin spice and cherry flavors, but an unappetizing antiseptic nose.

I selected the buttery Liberty School Chardonnay ($9) to pair with my seafood entree. It perfectly complimented the fresh swordfish, particularly after I covered it with the side of buttery Beurre Blanc. Despite the lukewarm temperature of the Potato Gratin, (layered sliced potatoes, cream and cheese), I devoured every morsel. The Truffled Creamed Spinach, served in its own gratin dish, was piping hot and wonderfully creamy, though it had been doused with too much truffle oil.

In the mood for chocolate, we decided to split the Fallen Molten Chocolate Cake with Vanilla Anglaise and blackberry Sorbet. The torte had the texture of a dry brownie and also contained an overpowering amount of orange zest. I began to wonder if Chef Smith owns stock in Tropicana. Fortunately, the sorbet, deep ruby in color, was spectacular. When I ordered a decaf cappuccino to accompany dessert, I was told they did not yet have decaf coffee. They do, however, have my favorite sparkling dessert beverage, Moscato D'Asti.

Interestingly, almost every dish opening night was served on giant oval platters, which were much too large for the tiny tables, and heavy and awkward for the waitstaff to manage. Perhaps the regular sized plates had simply not arrived.

If I hadn't been following the progress towards opening night at The Grill Room, I would have thought the restaurant had been open for years. There was none of the normal opening night nervous energy, the waitstaff appeared well-trained and confident, and the kitchen was appropriately staffed and had their timing down. Outside of a few cold sides, the opening of The Grill Room was one of the most flawlessly executed restaurant openings I've witnessed.

Serving only dinner currently, The Grill Room plans to start serving lunch mid-June. Seating in the nice weather will expand out into the courtyard abutting Tommy's Park. Given the location in the heart of the Old Port, I suspect they will attract a steady business and tourist lunch crowd.

The Grill Room is a casual steakhouse featuring natural raised meats and fish. Catering to a late night crowd, the bar stays open until 12:45, serving an extensive menu. Their à la carte dinner menu allows diners to mix and match meats, fish, starches, vegetables and sauces that meet their unique tastes, appetites and budgets. While the wood grilled beef and seafood are the Grill Room's forte, I will return for the wood fired pizzas, succulent mushrooms, affordable prices, and lively atmosphere.

Shibuya - Las Vegas

With upcoming reservations at Alex, Bartolotta and Joel Robuchon, we decided to dine on the lighter side our first night in Sin City. Since we were staying at the MGM Grand (I much prefer the Wynn), Shibuya for sushi was the logical choice.

The decor is dramatic, dark and sleek. The wall behind the sushi bar is a monolithic floor-to-ceiling LCD screen displaying superimposed geometric patterns that rotate through the color spectrum. Suspended metal artwork mimics a wave pattern above diners' heads.

Shibuya claims to have the most extensive sake selection this side of the Pacific. Bottles of sake are displayed in their “great wall of sake,” and sell for as much as $1,300. Our waiter was suggesting bottles in the $150-250 range, but I wasn’t feeling quite that extravagant and instead opted for the sake tasting ($25). My husband ordered a Koshihikari Echigo rice lager. Like a traditional pilsner, it had a balanced taste that stood up well to the complexity of flavors in our appetizers.

After trying three different sakes in my flight, we ordered a bottle of our favorite, the Kirin "Koshihikari" Junmai Daiginjo. Soft, refined and full bodied, it is made by milling rice down to 45%. The Sougen Junmai was a close second. With traces of peach and grape, it was well structured. The Nanbu Bijin Junmai Gingo had a distinct nutty flavor and was our least favorite.

The standout dish of the evening was the Kanpachi ($14) appetizer, one of their signature dishes. The garlic rubbed fish was extremely fresh. The black truffle oil and Yuzu citrus flavors were wonderfully predominate. The Shibaki ($15) was less interesting in comparison. A round tower of diced avocado was topped with tuna tartar; the addition of crunchy tobiko added a bit of peppery spice and contrasting texture to the otherwise bland dish.

Sitting at the sushi bar, we were able to watch the seven sushi chefs at work. The moving tentacles on the beheaded shrimp were a testament to the freshness of the fish this restaurant serves. The presentation of each platter was spectacular, with each item artistically placed and adorned with edible flowers. Ours was no exception. The Kabuto ($25), a tempura Australian lobster tail with cucumber, daikon radish sprouts, and shiso was not as rich and flavorful as Maine lobster. The sake was a perfect accompaniment to this roll, as it cut through the excessive saltiness, and rounded out the flavors.

Ryu ($19) was a modification on a traditional Dragon Roll. Freshwater eel, cucumber and mango were rolled in seaweed, rice and avocado. The sweet mango nicely contrasted the salty eel, though it was not nearly as interesting as the Islamorada Roll we had at Kaiyo.

We preferred the Bluefin ($13) tuna over the Big Eye ($11.50). The fat mixed in with the muscle in Bluefin gives it a bit more flavor, though the Big Eye was like butter and simply melted in my mouth. The extraordinarily fresh King Crab ($11.50) tasted like it was just pulled from the sea. Juicy, sweet and tender, it was our favorite of the sushi assortment.

We attempted to order the Green Tea Cake and Ice Cream with White Chocolate Mousse and Exotic Cremeaux ($10), but our waiter strongly suggested the Tiramisu instead. I was pleased with the waiter’s suggestion. Not your traditional tiramisu, this version was more of an espresso gelée. Topped with crunchy cappuccino pearls, delicate foam and cold cream, it was simultaneously rich and refreshing with a complex medley of textures and flavors.

Our waiter travels to Japan routinely to increase his knowledge about the food and wine he serves. He was well versed on everything on the menu and not afraid to give his opinion. I wish I encountered more waiters like him. Too often I hear “everything is excellent,” which can’t possibly be true. The waitstaff knows exactly which items are returned to the kitchen half-eaten, and which ones are consistently licked clean from the plate.

While Shibuya is a worthy destination on its own, it is a particularly compelling option when seeking a respite from some of the City's more elaborate and heavy meals. Fresh fish, artful presentation, an extensive sake selection, and hip atmosphere make Shibuya an excellent choice when in Vegas.

Jean-Philippe Patisserie - Las Vegas

At Anestes' suggestion, we decided to check out the Jean-Philippe Patisserie on my recent business trip to Las Vegas. It was the perfect excuse to get up early and walk the strip before the stifling heat encompassed the city.

World renowned pastry chef, Jean-Philippe Maury, has created a storybook pastry shop at the Bellagio Hotel. Claiming to have the world’s largest chocolate fountain, the shop serves delectable pastries, cookies, cakes, sandwiches, and my favorite - crepes!

Patrons shuffle past a half-dozen display cases filled with decadent treats to place their order, cafeteria style. The shop can seat a dozen or so at the single table and a bar that runs along one side of the restaurant. There is plenty of additional seating at tables tucked into the windows of the hotel lobby overlooking the pool.

My husband and I were surprised and disappointed to discover that Jean-Philippe does not serve breakfast crepes. Instead we settled for "savory" crepes – Turkey and Mediterranean Vegetable. Though the two crepes surely would have been enough for breakfast, we just couldn't pass on the chocolate croissant and Nutella brioche taunting us from behind the glass case. A cappuccino and fresh squeezed orange juice rounded out our breakfast feast.

Jean Philippe's dessert crepes are made with a sweet batter, while the savory crepes are made with buckwheat. In addition to diced white meat turkey, my husband’s crepe held creamy spinach gratin and Parmesan cheese. Mine featured a combination of zucchini, roasted red peppers, roasted tomatoes and Swiss cheese. The buckwheat gives the crepes a beautiful golden hue and immensely more flavor than plain crepes. I prefer most savory crepes topped with a béchamel sauce, which our crepes at Jean-Philippe were missing, but they were nonetheless delicious.

The croissant, sweet and soft on the inside, had a flaky, glistening exterior. The pastry was buttery and contained a plentiful amount of deep, dark chocolate. The Brioche was a bit dry, so I simply scooped out the Nutella and enjoyed the chocolaty hazelnut spread by itself.

In a city where quality cheap eats are rare, Jean-Phillipe is a welcome find. It is certainly worth a visit for a lunch crepe or sweet treat if you happen to be staying at the Bellagio. If you’re staying elsewhere it’s probably not worth the trek on the strip unless you have small children whose eyes will surely light up at the fairytale ambiance.

The Great Wall of Sake

This restaurant claims to have the most extensive sake selection this side of the Pacific.

Any guesses?

Epicurious Videos

While exploring Epicurious.com, I stumbled upon their video section. They have a number of basic food techniques, including grilling, making bread, knife skills, sauce preparation and of course, how to crack a lobster. Chef profiles are also featured, showcasing the likes of Thomas Keller and Alice Waters. If you have a laptop stationed in your kitchen as I do, you can pick up a few tips while while waiting for various items to simmer and bake.

What are your favorite food video sites?

Joe's Boathouse - South Portland, Maine

Brunch with the family at Cafe Uffa has been our family's Mother's Day tradition for years. Now that Uffa is closed, we were forced to find a new brunch spot this year. I chose Joe's Boathouse.

Located on the water at 1 Springpoint Drive in South Portland, Joe's Boathouse has one of the most spectacular harbor views in the area. They also have fairly reasonable prices and a "something for everyone" menu.

The place was packed when we arrived; they were turning away customers who had not thought to make reservations. With all the restaurants in Portland, few have water views, an upscale atmosphere and decent food. Joe's is known to have all three, so when the weather turns warm, many in Greater Portland head there in hopes of scoring one of the highly coveted, hard to come by deck tables.

We settled into our table on the enclosed side porch. The gas fireplace was turned on, adding a bit of atmosphere and warmth on the sunny, but still chilly spring morning. We ordered a fruit bowl for the table so that we could stave off hunger and take our time perusing the menu. Red grapes, chunks of honeydew and cantaloupe were presented in a carved half-cantaloupe shell with sides of strawberry yogurt and granola. Our waitress was cheery and attentive, keeping us well hydrated with coffee, tea and orange juice (not fresh squeezed) during our entire visit.

When it was time to order, my sister-in-law selected the Corned Beef Hash & Eggs ($8.95). At only 15 years old, I was so proud that she knew enough to ask if it was from the can (it wasn't). Served chunky style in a cast iron skillet, and topped with poached eggs, the presentation drew oohs and aahs from the group. The meat was tender, but the eggs were overcooked (she likes them runny so they saturate the meat) and the English muffin was barely toasted.

My husband's Boathouse Burrito ($8.95) was a flour tortilla filled with fluffy scrambled eggs, diced red peppers, onions, tomatoes and pepperjack cheese. It was a bit bland for his taste and would have been better with the addition of black beans, avocado and a little spice. The accompanying salsa was better-than-average - chunky, with plenty of cilantro. The side of home fries was bland, a common complaint around the table.

Both the Frittata Special (Greek style, with feta and kalamata olives) and the Omelette were dry and overcooked. Smoked Salmon Benedict ($10.95) was served on an English Muffin and topped with red onions, tomatoes, capers and a bland Hollandaise Sauce. The Lobster Benedict ($15.95) contained plenty of claw meat that was fresh, tender and juicy. Both Benedicts would have been better with a well-toasted English Muffin and the addition of lemon juice in the Hollandaise Sauce.

Despite the average-quality fare, Joe's is still a spot I often take out-of-town guests for lunch during the summer. In fact, I took some business associates from the mid-West there just two weeks ago because they wanted a traditional lobster feast. Though it is not promoted on their menu, if you ask them to remove the lobster from the shell, they will - and they did so for my colleagues. The memory of our lackluster Cajun Chicken & Corn Egg Rolls (greasy with a much too-thick wrapper) was quickly erased as the a seemingly never-ending array of dishes were brought to the table. A huge bowl of mussels, cole slaw, french fries and a glorious 2lb lobster for each.

If you want to dine on the water, but avoid the typical tourist traps, Joe's is a fine choice. From my numerous visits over the years, I'd recommend sticking with seafood. The lobster, Crab & Avocado Club, Haddock Sandwich and the Crispy Salmon Salad are some of the better items on the menu. Joe's won't win any awards for culinary excellence, but you're guaranteed friendly service and a view that can't be beat.