Feeding my curiosities everywhere I go.
Since my family is so small, consisting primarily of me, my mother, and my father, we have evolved together with our love and adventures with food and wine. My parents didn’t start drinking until their early 30s and I was never one to bend the rules and binge at high school parties. But soon after I turned 21, hanging out with my parents became fun. Trying eclectic food and pairing it with beer and wine is now one of our favorite things to do as a family. And especially since we live in such a diverse area that has restaurants offering unique and local cuisine, we are never hard pressed to find another place to try.
So for Easter, rather than spending hours in the kitchen prepping, serving, and cleaning up a home-cooked family dinner, we decide to take a drive to Suffolk and visit the regionally renowned, Vintage Tavern.
The Vintage Tavern instantly gives you an established family feel as you approach the large house. It is very welcoming and warm, encouraging its guest to take a minute and enjoy the scenery and the detail of the establishment.
The back of the restaurant opens up to a large patio with built-in fire pits and babbling waterfalls. The space is nicely sized, perfect for an intimate family celebration.
Once we settled in to a cozy booth and hearing the humming of the hustle and bustle in the kitchen, we decide on beverages. Mom and I chose to sip on glasses of Spanish Cava, while Dad chose the St. George’s Imperial IPA.
Above is the first course: Classic Cobb Salad with bibb lettuce, bacon, cherry tomatoes, candied pecans, Roquefort Blue Cheese and a house made ranch dressing.
Time of the Entrees! Mom decided on the U10 sea scallops sauteed perfectly in a brown butter sauce and topped with toasted pecans. Rather than the braised greens, she opted for the sinful crispy mac and cheese and a side of the roasted veggies (consisting of sweet potatoes, onion, cauliflower and shiitake mushrooms). Scallops are probably my favorite type of seafood; so incredibly delicate and naturally sweet.
Dad ordered the famous Route 17 Pork Plate. Vintage Tavern is Southern-inspired cuisine and everything on this plate was made in-house. Sweet and Smoky pulled pork with crispy onions, a half rack of pork ribs slathered with tangy BBQ sauce, and a grilled pork loin atop of sauteed mushrooms. On the side, house cured pickles. Usually served with creamy coleslaw and mac and cheese, but Dad simply preferred the meat and I think he was more than satisfied.
And for me truly wanting to be different and celebrate the opportunity to enjoy meats that are usually not available, I decided on the Grilled Venison with a red wine redux and roasted vegetables. As suggested by our waiter, the venison was cooked med rare (how I prefer most of my red meats) and it was simply amazing. Melt in your mouth texture, with only a slight hint of gaminess. Cooked perfectly.
Now, usually, I skip dessert and go straight to dessert wine or coffee, but I felt like indulging completely and truly enjoy my Easter. It didn’t help that the dessert menu was difficult to avoid. All desserts are made fresh in-house and executed by their own pastry chef. Above is the luscious lemon curd pound cake with coconut cream cheese frosting and sprinkled with even more coconut. Coconut and Lemon are probably my favorite flavors of all time and when combined, its paradise.
Dad went for Brian’s Favorite. This is a Guinness Ice Cream Cake with an Oreo cookie crust, Chocolate Covered Peanuts and Whiskey Caramel Drizzle. Need I say more? Outstanding! Although it was hilarious seeing Dad try to cut the first bite from this frozen cake; it pretty much went flying across the table!
Mom chose one of the three house made ice creams that were offered. Simply three scoops of caramel ice cream garnished with sugar cone wafers The texture was incredibly creamy and only slightly sweet. She likes to keep her dessert simple.
I hope you enjoyed the preview of my Easter dinner as we did and there is no doubt that we will be back soon!
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Feeding my curiosities everywhere I go.
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