I highly suggest NOT picking up any of these consuming habits.
Monday, June 28, 2010
RESTAURANT REVIEW: The Boathouse at Rocketts Landing, Richmond, VA
So my friend Trevor and I randomly decided to go all out last night, and I was lucky enough to be taken to the very chic, very aesthetically appealing Boathouse Restaurant at Rocketts Landing. It's an interesting modern-structured building with lots of windows, open atmosphere, and beautiful light. It's also only one of two restaurants in Richmond (or so Trevor tells me) that actually sits on the water, which makes for literally the most impressive views in Richmond you can find. This is the view that can be seen from most seats in the restaurant (we took the photo off the deck):
We called ahead and they told us it would be a 45 minute wait. When we arrived we didn't mind sitting out on the deck with a couple beers and watching the river and sunset. In the meantime, we ordered their "seared Ahi Tuna, coated in black sesame seeds, with wasabi cream and sweet soy" ($13) and what I could only guess was a drizzle of Sriracha (the most amazing hot sauce in the world). I was surprised at how flavorful the tuna was, great portion cuts, and the black sesames gave a really divine crunch to each bite. The soy sauce was subtle and the wasabi heat was not overpowering. Overall it was a nice simple balance of flavor and a fresh opening act for the night.
Once we were sat, we decided on ordering the fried oysters, which were pretty much your average run of the mill fried oysters with tartar and cocktail sauce (tasty but boring). For the main entree, I decided on "duck breast and leg confit: seared duck breast with sun dried wild cherry sauce, on a bed of spicy cabbage, goat cheese mashed" ($20) . This was absolutely heavenly, and as Trevor would say, it "danced across his palate in a voluptuous way". The duck breast was served sliced and perfectly cooked (med/med rare) and had just the right amount of trim fat. Usually duck is ruined by how fatty it can be, but the texture was great. The cherry sauce was merlot-colored, and a balance between a glaze and jus consistency. I seriously would have licked it off my plate if that had been deemed socially acceptable. Every piece of food on the dish complimented the one next to it. The cabbage (which wasn't spicy, but tasted more like it had been sauteed in balsamic vinegar) was just sweet enough to blend with the tangy bite of the goat cheese (which is served warm on top of the mashed potatoes and makes for some fun trying to mix it in together). I repeatedly took a slice of the duck, swirled it in the cherry sauce, speared some cabbage and then coated it in the potatoes and goat cheese for each bite after savory bite. I ordered a subtle, smooth merlot with this. It didn't overpower the food but instead completed it for an exciting and satisfying layering of flavors.
Trevor ordered "white crab stuffed shrimp: jumbo shrimp stuffed with local crab meat on a bed of fried spinach, Arborio rice pilaf ($20)". The shrimp and crab were decent; although I found it to be a little dry, the dish was still flavorful. The star of the plate was definitely the arborio rice. It was cooked perfectly: moist enough with a great texture. Integrated with the spinach and rice, the shrimp and crab found their luster.
The picture we took doesn't do the food justice, but you get the idea.
Dessert was the Boathouse's crème brulée. I've never had it before, so I don't really have any comparison to go off of, however I do know that it was an addicting combination of light and rich flavors. Creamy, sweet, but not overbearing. It definitely had me trying to spoon fight Trevor. However, I let him have the last bite considering I probably commandeered most of it anyway.
Overall, it was one of the best dinner experiences I've ever had. I'll definitely be going back again.
PROS: great, flavorful food with a wide variety (seafood, pizza, traditional and non-traditional appetizers and entrees), impressive wine selection, beautiful atmosphere especially at sunset
CONS: somewhat pricey, a slow wait (however you shouldn't be in a rush there anyway, it's serene)
We called ahead and they told us it would be a 45 minute wait. When we arrived we didn't mind sitting out on the deck with a couple beers and watching the river and sunset. In the meantime, we ordered their "seared Ahi Tuna, coated in black sesame seeds, with wasabi cream and sweet soy" ($13) and what I could only guess was a drizzle of Sriracha (the most amazing hot sauce in the world). I was surprised at how flavorful the tuna was, great portion cuts, and the black sesames gave a really divine crunch to each bite. The soy sauce was subtle and the wasabi heat was not overpowering. Overall it was a nice simple balance of flavor and a fresh opening act for the night.
Once we were sat, we decided on ordering the fried oysters, which were pretty much your average run of the mill fried oysters with tartar and cocktail sauce (tasty but boring). For the main entree, I decided on "duck breast and leg confit: seared duck breast with sun dried wild cherry sauce, on a bed of spicy cabbage, goat cheese mashed" ($20) . This was absolutely heavenly, and as Trevor would say, it "danced across his palate in a voluptuous way". The duck breast was served sliced and perfectly cooked (med/med rare) and had just the right amount of trim fat. Usually duck is ruined by how fatty it can be, but the texture was great. The cherry sauce was merlot-colored, and a balance between a glaze and jus consistency. I seriously would have licked it off my plate if that had been deemed socially acceptable. Every piece of food on the dish complimented the one next to it. The cabbage (which wasn't spicy, but tasted more like it had been sauteed in balsamic vinegar) was just sweet enough to blend with the tangy bite of the goat cheese (which is served warm on top of the mashed potatoes and makes for some fun trying to mix it in together). I repeatedly took a slice of the duck, swirled it in the cherry sauce, speared some cabbage and then coated it in the potatoes and goat cheese for each bite after savory bite. I ordered a subtle, smooth merlot with this. It didn't overpower the food but instead completed it for an exciting and satisfying layering of flavors.
Trevor ordered "white crab stuffed shrimp: jumbo shrimp stuffed with local crab meat on a bed of fried spinach, Arborio rice pilaf ($20)". The shrimp and crab were decent; although I found it to be a little dry, the dish was still flavorful. The star of the plate was definitely the arborio rice. It was cooked perfectly: moist enough with a great texture. Integrated with the spinach and rice, the shrimp and crab found their luster.
The picture we took doesn't do the food justice, but you get the idea.
Dessert was the Boathouse's crème brulée. I've never had it before, so I don't really have any comparison to go off of, however I do know that it was an addicting combination of light and rich flavors. Creamy, sweet, but not overbearing. It definitely had me trying to spoon fight Trevor. However, I let him have the last bite considering I probably commandeered most of it anyway.
Overall, it was one of the best dinner experiences I've ever had. I'll definitely be going back again.
PROS: great, flavorful food with a wide variety (seafood, pizza, traditional and non-traditional appetizers and entrees), impressive wine selection, beautiful atmosphere especially at sunset
CONS: somewhat pricey, a slow wait (however you shouldn't be in a rush there anyway, it's serene)
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