I have to give the kudos to the hounds, especially Bill, for reminding me of Sea Catch and inspiring us to go there last night to celebrate a new job. I had eaten there once, in the summer of 95, and was extremely impressed. Last night all my expectations were met.
We got off to a good start when our coats were taken graciously. We had a nice table in the room with the fireplace. We started off with oysters that were excellent. We went on to get the sea bass (just grilled) and the seafood gumbo. I was blown away by the sea bass - it was so excellently prepared - tender, moist, flaky, and incredibly tasty. My husband savored every bite of his gumbo and the taste I had was exquisite. We also got a side of sauteed spinach and it was delicious. Definitely one of the more memorable seafood meals I've had in a while.
Our waiter was attentive and prompt for the most part. We did not get a wine list upon being seated, which I thought was odd, but I ordered just a house sauvignon blanc and it was quite good, so I can't complain, I guess.
Then the desserts. Ooooooh, the desserts. My chocolate mousse was decadent and rich without being cloying or overpowering, and the pumpkin pecan pie/tart my husband had was incredible. The nice thing was to leave not feeling stuffed but not disgustingly full. Guess the portion sizes were about right!
We didn't want the evening to end so had a drink at that long curved wooden bar. It was pretty quiet in the bar by then and the bartender abandoned us for a little while, but it was a nice pleasant bar for enjoying a little after-dinner drink.
Finally, gotta love having parking covered. Wish it was self-park, since my hubby hates leaving the car with strangers, but it was nice to not have to worry about finding a spot on the streets.
I'll be savoring this meal for awhile.
I do have to say, though...when I was there in 95 there were all sorts of little extras, like the waiter sweeping the crumbs off the table and a glass of peach schnapps as an apertif. None of that this time, and no finger bowls, either! The butter for the bread was cold, which is no fun, but it didn't detract - and it softened eventually.