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Restaurants

The Admiral, totally NOT overrated!

Last night was our 3rd visit to the Admiral and it was just as fantastic as the previous experiences. The Admiral is a very nondescript building in an area that is a bit off the beaten path with only 14 table and a small bar with a menu that changes daily you must make a reservation a week in advance. The Admiral was started as a dive bar yet it is far from it.

We started with oysters Blue Points and Shigoku from the West Coast, the West Coast beat out the East Coast for sure and Asiago cheese with a nice chutney of raisins, cranberries, some nutmeg and Marconi Almonds. We moved on to Spicy arugula Salad with julienned granny smith apples and Humboldt fog blue cheese which is creamy and fabulous and some hazelnuts for crunch.

The Admiral has a few beers on tap (they were featuring the Wedge last night), a great cocktail selection and wine list, we ordered a Barbaresco. For dinner, the Ribeye with grilled asparagus and a really nice smoky blue cheese and thinly sliced fries. Scallops with a wonderful gastrique and extremely flavorful and tender Brussel sprouts. Rack of lamb with a sweet potato puree and a bacon risotto.  The kitchen staff at the Admiral know how to blend flavors and provide their guests with an intimate and almost personalized dining experience.

If you are looking for a dive bar style food/prices this may not be for you but if you like really intense flavors and food that is well thought out and designed this is for you. I know you will be full but split a desert and a french press.

We had to order desert, their desert is scrumptious! Last night we had a Mexican Churro (thin donut like sticks) with a sipping chocolate topped with a coarse sea salt on top. It was the perfect ending to an amazing meal! I recommend for sure and insist you start with the arugala salad for sure!
Admiral on Urbanspoon

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About americandreamrevised

A manager, recruiter, trainer and foodie! When you are asked over and over again for tips on how to find a job, increase your sales, how to create connections or recommendations for restaurants, recipes and creative party fare at some point you have to do something with all of the information. Those who know me and have borrowed “recipes” from me know that I do not write anything down and can barely measure, I do not know how to follow instructions and my strength is not in the detail but in the experience of your senses.

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