r
On this occasion, we were also able to qualify firsthand the talents of longtime sous chef Ricardo Bello, who was recently promoted to executive chef. So, let's get right to the “meat” of this restaurant review.
After ordering our first courses, we enjoyed a couple of hot and crispy Bishop rolls. Shortly thereafter, the pepper-crusted beef tenderloin Carpaccio arrived. It was served with a tangy, marinated artichoke and mushroom salad and balsamic vinaigrette, along with a few focaccia toast points. The delicate tenderloin was drizzled with a light horseradish aioli sauce; and while the salad was very good and tasty, the flavor was slightly strong and almost overpowered the beef. Nonetheless, it was a good start to the meal.
The Maryland cream of crab soup was nice and rich, copiously garnished with jumbo lump crabmeat and accentuated by a dash of sherry. This particular soup has been judged one of Maryland's best, and it easily stands up to that recognition.
Served with candied pecans, a Gorganzola wedge, frisée lettuce, and topped with port wine vinaigrette, the caramelized pear salad was a superb eak and increased our anticipation for the next course.
r
r
