![]() ![]() There is plenty of food even though it's small servings- but each serving has an amazing presentation and it tasted phenomenal. ![]() ![]() They give you option to upgrade to of the entrees for a fee. He even took pictures with us in his kitchen. We are lucky to have Chef Keller that evening - he sat on our table, chatted with us, and took photos. Like most guest, we were able to tour the kitchen. Like my friends ask me- it was worth every single penny. Our dining was an experience- definitely fine dining even though we sat outdoors. Choose to seat outdoors- it was beauty outdoor with great weather that evening. Got lucky the day of reservation as they started booking since California opened up for dining. Consider going even if you don’t know the difference between a birdie and a bogey.I've been wanting to eat here for over 5 years and finally was able to get reservation over the Easter break. These are minor quibbles for a place that’s well worth your time-and dining dollars. My other issue in the décor department is the fake-plant wall, an odd choice given the farm-fresh mission of a menu touting “only the freshest, local ingredients.” Fresh flowers or plants-or nothing at all-would be preferable. The main dining room is modern and airy with two fireplaces, touches of teal, and an adjacent alfresco patio with sweeping views of the golf course, though with food this fine, white tablecloths would be fitting. Despite the challenge, our drinks came out quickly and the meal was well-paced. (“Eat for me,” she said as she delivered our entrees.) On a second visit, our server shared that he was the only one working the lunch shift in a dining room of 40 or so people. During dinner, our waitress, Corinne, was so excited about the food that we wanted her to sit at our table. On both visits, servers were friendly and enthusiastic. We also split a succulent sandwich of barbecued pulled pork with a fennel Brussels sprout slaw that cut the sweetness of the sandwich. This time around, we shared a roasted carrot salad, a dream of a dish composed of heirloom carrots, chewy wheat berries, radishes, and a dollop of dill panna cotta. Zippelli has his work cut out for him here as he tries to strike the balance between pleasing the links lunch set and fine-diners after dark, but he does so without missing a beat. Several days later, on a midday visit, we joined a group of golfers in the cozy bar area and chose from a more casual menu of soups, salads, and sandwiches. A side of charred broccoli with a kicky romesco sauce helped us get in our daily requirement of greens. The seasonal pasta dish, a bowl of house-made gnocchi stuffed with wild mushrooms and tossed with snap pea tendrils, pearl onions, and crumbles of feta, offered a delectable taste of spring and was unusually light for a dish that can be leaden. A gorgeously charred piece of striped bass with creamed leeks, smoked potatoes, clams, and potato crumble suggested a deconstructed bowl of clam chowder and offered incredible umami flavor. The classic Caesar with grilled sourdough bread was also a satisfying starter. Once the damage was done, we also eagerly ate our way through the creamy crab dip-Maryland-sourced in early April-with a side of soft pretzel bites and spectacularly crisp house-made chips. Self-control gave way to polishing off the better part of the basket, along with a ramekin of cultured Vermont butter. On our first outing, a warm wire basket of house-made sourdough and semolina bread arrived straight out of the oven. Zippelli’s pedigree is on full display here. Don’t let his youth fool you: Zippelli is fresh from working at such hallowed culinary grounds as the Michelin-starred The French Laundry in Yountville, California, and more recently Eleven Madison Park in New York (voted one of the 50 best restaurants in the world). The Turn House marks the return of HoCo hometown boy Thomas Zippelli, who at just 27 is the restaurant’s executive chef and owner. Situated in a 2-year-old clubhouse in Columbia on the semiprivate Hobbits Glen Golf Course, this New American spot is way above par-and you don’t have to be a member to eat here (though you do get a discount if you are). But these days, as diners become more food savvy, country-club fare-once offered mainly for the convenience of members-reflects the increasing sophistication of patrons.Ĭase in point: The Turn House. Country-club food ordinarily invokes flashbacks of a Cornish game hen glazed in apricot sauce or some such benign dish that doesn’t offend-or particularly please-the palate. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |