On our first visit to this member of the Max Restaurant Group we decided to time our arrival to coincide with the daily happy hour. We arrived shortly before 4:30PM and made our way to the bar area where there was a mix of seating options available. We chose the bar and were immediately greeted by a bartender. After perusing the happy hour menu, my wife chose a pom margarita which turned out to be stronger than one would expect. I was very happy with my Vertigo which included amaro and ginger beer. We also ordered crab cake sliders (2) with a cajun remoulade sauce and cauliflower fritters served with an excellent brown butter-caper aioli.
For the second round of drinks, I remained faithful to my new friend Vertigo while my wife decided to play the field by ordering a pinot grigio. Having learned that portion size run small, we each ordered RI Rhody mussels pasta – coconut green curry, udon noodles and cilantro. The mussels were excellent as was the curry. We next ordered a ¼ pound (5) Baltimore style shrimp cocktail embellished by the accompanying stone ground mustard with Old Bay seasoning. The shrimp were good size, crisp and the mustard sauce proved to better than I expected.
We concluded the meal by ordering a perfectly executed crème brulee off the regular dessert menu. Overall, we found the food and service to be excellent.
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