Ted's On Main Medford NJ
We have been looking forward to a visit to this restaurant. We had to cancel a reservation several weeks ago due to a flooding rainstorm.
The restaurant is located in the heart of downtown Medford, a cute little town with antique and craft stores. A much smaller version of lambertville.
Ted's On Main is a small restaurant but is remarkable in that all the tables have a distinct private feel to them, especially the tables for two. Very attractive interior.
Our server Danielle was efficient, informative and very pleasant.
The menu is refined New Orleans with some Caribbean influence. Now for the good part. Everything was delicious.
For starters we had:
Fried Green Tomatoes
Topped with Louisiana Crawfish Remoulade
Roasted Organic Beet Salad
Baby Lettuces, Cranberry Goat Cheese, Citrus Vinaigrette
I had to have the fried green tomatoes, its a bellweather of good Nawlins cooking. These were fantastic. Crisp fried tomatoes with a crawfish remoulade that was a compliment and simply didn't soak everything else. Great flavors and added visual appeal.
DW had the beet salad which had several distinct flavors but resulting synergy made the final result better than any one part.
We thoroughly enjoyed both starters.
The entrees on the menu all sound wonderful, had a hard time deciding but decided upon:
Citrus Grilled Hawaiian Butterfish
Coconut infused jasmin rice, Mango-crab salsa, guava butter sauce
Grilled Prime Pork NY Strip
Creole Andouille stuffing, caramelized local apples
The entrees were delicious, again as with the appetizers very refined, not messy or drenched in sauces as in some restaurants with this style of cuisine.
The entrees are good sized portions, especially the Pork NY Strip which was a sizable piece of loin.
We split a dessert of:
Chocolate Chip Cookie Meltdown with homemade caramel and chocolate sauces
Which was indulgent, rich and very, very good.
Reminded me a little of a "deconstructed" Chocolate Chip Cookie Dough (muffin) Sundae.
A regular coffee finished off the meal.
Had a wonderful wine with the meal, a 2004 August West Graham Family Pinot Noir. Went very well with all the dishes.
We look forward to going back there soon. The wbsite is: http://www.tedsonmain.net/index.html
One last thought. The food is well seasoned for flavor but is not at all hot as some Bayou cuisine.
Two appetizers, two entrees, one dessert and coffee came to $71.00 before tax and tip. In our opinion excellent value!!
tom246
Apr 13, 2008 06:15PM
I've enjoyed this restaurant as well. I agree the fried green tomatoes were delicious, and the bit of a marmalade taste to the crawfish topping was very tasty.
No, the food is not as spicy as it is in NO, but I'm sure a teeny bit hot in NO would be considered very hot up north for many people. So, the chefs season for the palate that is not as adventerous.
Have you tried Melange Cafe in Cherry Hill? They are opeing up a second restaurant in Haddonfield any day now. The food is very good. Cajun/creole.
http://www.melangecafe.com/
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mschow
Been to Melange Cafe many times and we always enjoy it. Chef Joe Brown is very consistent.
I love his crab cheesecake although I can feel the weight gain with every bite :))
My wife has made several of his dishes from his cookbook and they have been fantastic. Have read about his new restaurant, a nice addition to the area.
For us Teds On Main has a different style but both Melange and Teds are both very good.
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Start with the friendly feeling and innovative Nawlins cuisine of Drews, add in the hearty style of Melange Cafe of Cherry Hill, mix in some Carribean specialties and place it all in a attractive dining room and you have Teds on Main.
Our first dinner back in April was excellent, this one was even better.
Arrived at 7:00 and were seated immediately . Ashley, our server, was friendly, helpful and attentive throughout the evening.
For apps we ordered and shared:
West Indies Lobster Fritters
Calypso dipping sauce
Roasted Organic Beet Salad
Baby lettuces, cranberry goat cheese, citrus vinaigrette
The fritters had a lot of flavor, bits of lobster and nice texture. The beet salad had all the right flavors and the cranberry infused goat cheese is a standout. Two great starters.
A special pork chop entree had me wavering but I decided on
Buttermilk Fried Chicken
Macaroni and cheese gratin, garlicky greens while DW had
Sautéed Barnegat Sea Scallops
Butternut squash risotto, caramelized lemon butter
Both entrees were delicious and showed the diverse skills of the chef. My chicken was moist and juicy with a flavorful rich coating. The mac and cheese was to die for and the garlicky greens had good dose of bacon-pork flavor, need I say more.
The scallops were carmelized to perfect sweetness and with the risotto was perfect.
We were pretty full but gave in and ordered
Bananas Foster flamed with 99 Bananas and Meyers Rum and two scoops of vanilla ice cream. A delicious and indulgent ending to a wonderful meal.
Chef Ted Iwachiw is a real talent and has the ability to serve innovative cutting edge dishes that are also hearty and true to the style of cuisine.
Here is the website, be sure to check out the gallery for a nice picture of my chicken and mac and cheese entree and also the scallops (not as good a picture).
http://www.tedsonmain.net/index.html
Also a coincidence, our bill the first time for two apps, two entrees, dessert and coffee was $71.00 before tax and tip. Exactly the same this time. BYOB and highly recommended.
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New Fall menu in effect, some old favorites remain plus some new items. Last night for starters we had:
West Indies Lobster Fritters
Calypso dipping sauce
Could not resist ordering these again.
Stout Braised Angus Short Rib Crostini
Caramelized onions, smoked provolone fondue
Rich and delicious, a new item that is a winner.
Entrees were both new variations:
Pan Roasted Organic Chicken Breast
Fall squash-apple wood bacon gratin, dried cherry jus
DW declared this a winner, only small nit is it could have used a bit more cherry jus.
Herb Grilled Berkshire Pork Chop
Andouille brioche stuffing, local apple chutney
Nicely prepared chop, stuffing was inside a apple, great Fall dish.
To finish, we stuck with the "Fall" theme and had
NJ Apple Cobbler
Served with French vanilla ice cream
Served in a cast iron skillet, tasty way to end the meal. Good to see the restaurant very busy last night and turning tables.
2005 Core Syrah Grenache blend was paired with the meal.
For those interested, many South Jersey Restaurants are having a Seafood Promotion from November 17-20 called Off The Hook.
Ted's is participating with a limited menu but is still quite a bargain at 4 courses for $30.00.Information is on their website. No affiliation, just wanted people to know.
http://www.tedsonmain.net/index.html
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