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The Richmond (mini) Review

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The Richmond (mini) Review

Jeni Bean | Jun 9, 2006 04:53 PM

Since The Richmond hasn't been reviewed in a while I thought I would do a mini review of our dinner last night.

2 of us showed up for our 8 o'clock reservations. There were 3 or 4 tables filled, which is about 2 tables per small room and we were asked to choose our own table. (We were greeted by the Chef.) We sat and perused the menu. They have about 6-7 starters, 2-3 salads, and 6-7 entrees.

To Start:
We settled on Seared Day Boat Scallop and Ox Tail over Polenta and Beet and Carrot Salad with Goat Cheese in phyllo. The scallop was the far and away winner. I have never had ox tail before but it is AMAZING. This preparation balanced the beefy-ness with the smoothness and texture of the scallop which was cooked to perfection. I have also never had scallop before due to a lifelong aversion to shellfish (which I am clearly working through slowly.) The polenta was lovely and creamy and complemented the other two items nicely. The beet salad was fine...not bad at all, just not really inspired, I should have had the asparagus soup. Lesson learned.

Entree:
For dinner I chose the Grilled Flat Iron Steak and H chose the Lamb Stew and Lamb Loin dish. We both thought ours were the best, but I will say that it is one of the best prepared steaks I have had in a while. The accompanying starch was brick dough filled with pancetta, potato, and brie. It was just OK. If I ordered this again I would get fries instead which looked HEAVENLY! (They come with the burger.) The steak was cooked a perfect medium rare and the spinach that also came with it was very plain, which made the steak stand out even more. The steak had the right amount of chew and steaky flavor! A+!

H really enjoyed the contrast of the tender lamb in the stew (which was accented with some sweeter spice that we couldn't put our finger on, maybe cinnamon?) and the lamb loin. The loin looked to have been seared off and then wrapped in dough and finished in the oven. It was perfectly pink inside and it was gamey in a wonderful way and played off the tenderness of the lamb in the stew. Both were a hit!

Etc.: 1 glass ZD Chard, 1 glass Pinot Gris from Willamette, OR, 1 glass of Ahlgren Cabernet, and 1 glass Qupe Syrah.

We finished off dinner with a chocolate something. Not being a huge fan of chocolate this was just ok for me, but H scraped the plate clean.

Don't know the final tab as my Mom had called and picked up the tab for a special birthday surprise.

Hope this helps those that are venturing (or are curious about venturing) the way of The Richmond!

JB

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