![]() An impressive selection of seafood-Atlantic salmon and Ahi tuna steak-was listed along with French-inspired chicken dishes and American standards such as pot roast and meat loaf. The serving of rice was over-seasoned with dried herbs that left a strong and unpleasant taste on my palate, and overcooked asparagus could have used some more attention and a bit of butter.Ĭrab cakes weren’t the only mouthwatering option to pop up on the menu. When it comes to shellfish dishes, this plate stands out, although sides fell flat. And the portion size was enough to leave even the hungriest diner satisfied. The meat was soft and packed with flavor, just lightly seasoned as to highlight the crab’s natural sweetness. Rode’s crab cakes were incredibly meaty, so full of lump blue crab that I wondered how they managed to stay together when broiled. Every component seemed to complement the other just right, and left me wanting more. Flavors exploded when dipped in the accompanying spiced apricot chutney sauce, which featured a hint of horseradish, blending heat with the sweet. Still, the order of four jumbo shrimp wrapped in bacon that arrived to our table was surprisingly refined, featuring meaty, juicy shrimp and a nice salty bite of crisp Applewood smoked bacon. It felt disjointed from the entrée options, as if a bar menu was stuck in the middle of it all. But deep fried finger foods and white table clothes don’t often mix. Particularly, the garlic Parmesan wings were juicy with a nice, crispy skin, and a mild Parmesan flavor. That’s not to say that the Buffalo wings aren’t satisfying. Somewhat surprisingly, the appetizer selection featured a heavy selection of bites you may find at your local watering hole: think Buffalo wings and onion rings. It really was like sitting fireside: a room of warm colors and dark woods accented best by the crowd of families and friends sitting around enjoying their company and their meals. The recently renovated dining room still smelled faintly of fresh paint, and was inviting. ![]() What would a restaurant stuck in the middle of a stretch of open fields possibly have to offer? But, I thought, there had to be a reason so many people had suggested I stop by Joyce and Dave Rode’s 20-year-old establishment. In Good Taste: Rode’s Fireside Restaurantĭriving through the Gloucester County farmland to Rode’s Fireside Restaurant, I was becoming more intrigued. ![]()
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