Freemason Abbey

*Restaurant Week Menu*

Freemason Abbey Restaurant (photo courtesy of freemasonabbey.com)

     Who ever thought an 1873 Presbyterian church would one day be a casual fine dining restaurant in downtown Norfolk? With church pew inspired booths, a high vaulted ceiling, and slender detailed stain glass windows, Freemason Abbey Restaurant combines history with today and serves food that can be the best example of casual elegance. Located at the corner of Boush Street and Freemason Street in Norfolk, Freemason Abbey's grey stone facade stands unique amongst the modern buildings that line the street. 

    This week is Downtown Norfolk Restaurant Week (July 17- July 24). My friend, Pam, and I decided to enjoy the opportunity of once again eating at a participating restaurant that would offer a 3 course meal priced at either 20.00 or 30.00. This time around we decided that Freemason Abbey would be our visit.  Our friend, Evan joined us as well as my mom and Pam's mom. The 5 of us definitely took advantage of the offerings from the Restaurant Week menu.  I opted to go for the selections of the 30.00 menu. On the menu, the appetizer choices were a cup of she-crab soup, calamari, Autumn greens and spinach salad. Entrees were prime rib, ravioli, or a flat iron steak. For dessert, one can choose from lemon berry marscapone cake, Bailey's Irish Creme cheesecake, or banana chocolate chip cake. So here's how MY night went with the selections I decided on:

She-Crab Soup

     For starters, it was a toss up between the she-crab soup and the fried calamari. I love both dishes but I decided to go for the she- crab soup. Being that it was a bit chilly inside the restaurant, it was easy to decide on the soup. And a good decision it was. With fresh crab mixed within the creamy broth, the one thing this soup lacked was a saltiness-- which is a GOOD thing.  I can't stand a she-crab soup that has the right amount of sherry and spice and then too much salt. This serving  was thick, creamy,  and had just the right amount of heat. But most of all, the flavors meld together perfectly. The flavor of the crab didn't get lost in the soup and I enjoyed the peppery flavor in the cream. 

Flat iron steak w/seasoned broil shrimp, asparagus,
goat's cheese smashed potatoes,  and a crab cake

     Next up is the second course- the entree. It was easy for me to decide on getting the flat iron steak. I've never eaten a flat iron cut of steak so I was excited to discover it's tenderness, juiciness, and meatiness. There was just the perfect blend of spices and seasoning used as a rub on the steak. There was so much flavor and moisture in the steak  that steak sauce wasn't even necessary. Alongside the steak, the entree also included  seasoned broiled shrimp, grilled asparagus, goat cheese smashed potatoes, and a crab cake. The broiled shrimp, I have to say, was just a bit salty. Nothing to complain about too much. It was still tasty. There was a harmonious level of seasoning in the entree with the other items. The salty seasoned shrimp just tip the balance of that harmony just a  tad. The crab cake was actually filled with CRAB. With very little (if any) fillers, the crab cake had plenty of meat, the right amount of seasoning to wake up that crab flavor, and just the right about of crisp from the pan searing to hold it all together.  The goat cheese smashed potatoes was actually the component of this entree that I was really looking forward to eating. I love potatoes and I love goat's cheese. To see these two ingredients combined together created anticipation in my palette.

Lemon Berry Marscapone Cake

     Finally, it's dessert time. And we're not talking small helpings. I had a slice of the lemon berry marscapone cake. This slice is comprised of 2 slices of lemon cake filled with raspberries and blueberries. In between the cake layers is a creamy and delicious layer of marscapone cheese. With a nice cake crumb coating on the side, the cake was the perfect ending to a wonderful dinner. 

     All in all, I like the idea of fine dining with a casual atmosphere. You can relax and enjoy the company of friends and family while at the same time have the pleasure of divulging yourself with food that takes simplicity to an upscale level. What impressed me as well was the fact that this restaurant constantly has excellent specials to offer their patrons. We're talking dinner for two for only 30.00 as well as nightly specials on selected items. For the month of the August, Freemason Abbey will be offering 3 Course dinners for only $22.00 to commemorate their 22nd anniversary. If you've never experienced a meal at Freemason Abbey, August would certainly be the best time to take advantage of that opportunity. I most certainly will eat here again. Although taking advantage of the restaurant week menu allowed me to save some money, I do have to note that the selections on the menu are on the average of 19.00+. But if you check their website and find out what specials they are offering, you can enjoy the lunch or dinner experience at Freemason Abbey and still keep it within a comfortable budget. 

Freemason Abbey is located at 209 W. Freemason Street, Norfolk, VA 23510 

Website:http://www.freemasonabbey.com

Hog Heaven in a Skinny Little Box

     Right to the point-- Chocolate Covered Bacon!!! Yes, that's right! The strange combination can be found in state fairs across the country as well as in some eateries who dare try to serve the unusual pairing. But really, it's not all that unusual. We're talking about another simple merge of salty and sweet. But going around the country to find chocolate bacon really isn't necessary. Vosges Chocolate's manufactures Mo's Chocolate Bacon Bar, in your choice of milk chocolate or dark chocolate. Never thought you can get candy with bacon? Never underestimate what could be done when bacon is concerned.


     Anyone who really knows me knows how much I love bacon. My brother in law, Jaycen, even went as far as getting me bacon scented soap, bacon strip band aids, and bacon flavored jelly beans. Quick note on those jellybeans- don't buy them. They don't taste like bacon.  But it was my sister-in-law, Linda, who, on a recent trip to Nags Head, NC, gave me 2 small boxes of Vosges Chocolate Bacon Bar. Dark Chocolate was what I was given and I waited patiently for the right time to take a bite out of the candy. So  the day came when I was about to get my first taste of chocolate and bacon together. And when I took that bite-- WOW-- the flavors just amazed me.

     The candy bar had pieces of bacon mixed within it. That provided a good balance of tasting the dark chocolate and the influence of bacon flavor from the lingering pieces. As always, the mix of salty and sweet created a pleasant experience for my palette. The bacon pieces, themselves, still had  a nice crisp to it so there is no worry about having  chewy or flimsy bacon in your candy bar.

     Purchasing the candy bar is simple. Check most specialty candy shops and gift shops in your area. If you still can't find it, you can go to Vosges website at www.vosgeschocolate.com or also to www.amazon.com.   You should definitely be open minded and try the bacon bar. If you're a lover of bacon and/or chocolate, this snack is a must have.

    

Red Ribbon Bakery

You can clearly see the dense layers in the cake.

Let's talk quality and distribution. No, I'm not saying there are roaches in the soup or anything. I'm just a little bit baffled how a business issuing a promo for themselves and the merchandise they carry can sample out products which are not exactly up to par for distribution.  One situation happened today at Red Ribbon Bakery in the Kemps River section of Virginia Beach.  I had with a me a coupon to receive a free slice of cake with any store purchase. So I bought a cheese ensymada and received a mocha roll as my freebie. I've eaten mocha rolls before from different Filipino bakeries as well as growing up with the mocha rolls my mom used to make. Along with my experience as a home baker, it is common knowledge for me to see a well baked cake without even tasting it.  Well, let's talk about this mocha roll. As expected, I received a slice of rolled thin layer of sponge cake with a butter mocha flavored icing in between the layers.  Visually, it didn't look appealing. Here's why--- the cake was distinctively dense. Looked like someone forgot to use some baking powder and baking soda. It's no lie when they say you eat with your eyes first. I almost lost my appetite. You can take a look at the layers and before you even get that fork and slice into the piece, you can see the thick dense cake. Of course, I knew I still had to give the benefit of the doubt and taste the cake. The flavors were spot on. Nice mocha taste in the cake but it's the buttery mocha icing with the chocolate shavings that really take you to heaven. I'd rather have just a bowl of the icing.  The texture of the cake was of that to be expected. It was jelly-like and hard and minimized the flavor the cake had the potential to have.

      What bothered me more than the lack of quality in the cake was the fact that the slice of cake was even allowed to be given out to customers. What kind of business would intentionally continue the distribution of a product that is obviously not meeting the standards of the quality that, I am sure, would reflect back on the business itself? I'm confused!  If I had my own restaurant and I came across an item on my menu that just isn't up to the standards that my business should live by, it wouldn't even go out. Regardless if the product is free or not, it shouldn't go out!

     I took my thought processes even further and dissected how this cake was manufactured. I know how to make a mocha roll. You bake the cake first in a thin layer pan, then let it cool when it's completed. Once cooled, you apply a layer of mocha frosting then with the cake in a horizontal direction, roll it carefully starting from the bottom end until you reach the top. Common sense while you're doing this would let you know if the cake is soft and fluffy or if it's dense. Judging from the slice, it left the manufacturer as is. But what about when it got to the bakery itself? Wouldn't you know when you started slicing the cake that it's just a tad dense? And you still put it out to give out to the customers? Maybe I'm assuming this-- and I hate to assume-- but it sounds like someone is more concerned about saving money rather than putting forth good product. You might be saving money by using the bad roll but you just lost a 12.00 sale because I have no intentions of buying that cake anytime soon. And if I'm feeling that way, what about other customers who also received the mocha roll? It was their last chance to make a first impression and frankly, I'm leery about buying a full size mocha roll. With the economy being the way it is, I certainly will not afford 12.00 on mocha roll when I could buy 2 dozen warm doughnuts from Krispy Kreme for about the same price.

     Now I am going to be fair . I have tried other products this company sells and like most places, it has it's hits and misses. The hits-- the pastries like the sponge cake (mamon), the butter and cheese brioche (ensymada), the buttery chiffon cake (taison) and pretty much any of the shakes they offer. My favorite is the ube shake (purple yam shake). If you've never seen ube, it's purple. Almost like a grape color. It looks like it may taste like grape but the shake as well as the ube cake mimics the flavor of butter pecan. So if you like butter pecan, you'll love the ube shake and the ube cake. I also recommend the halo-halo, a cold beverage dessert with shaved ice, sweet fruit, and ice cream.   The misses-- the pan de sal. This traditional and popular sweet dinner roll comes in the original plain or wheat at Red Ribbon. I didn't care for either one. The fresh batch was already dry and it got even dryer as the days went on.  There are better places to buy pan de sal in this area.

      In addition to pastries and cakes, Red Ribbon also sells hot foods. I've tried their beef empanada, which looks more like a beef filled pop tart than a savory turnover. It's seasoned fairly well, although you  would need to purchase these when they are freshly cooked. Sometimes the meat filling can be dry and chewy. The other hot foods I have not yet sampled. I'll be fair and wait and write a separate blog on that hopefully delectable experience.

http://redribbonbakeshop.us

Doc Taylor's

** UNDER $10.00 CHALLENGE **

What's up, Doc? Doc Taylor's is what's up! What isn't up are the prices you would find on the menu. Located on 23rd Street at the Virginia Beach Oceanfront, Doc Taylor's is  a quaint cottage building, perhaps one from the old era of Virginia Beach, which is now used as a breakfast and lunch bistro, similar to ones you would find in an inn or a bed and breakfast.  Inside you would find on one side of the restaurant the counter and barstools and the entrance to the patio. The other side are rooms with white painted walls covered with framed images  and articles of historic Virginia Beach. The varnished hardwood floors, sofas, and a warm fireplace add to the character this establishment.

Then there is the food. My foodie partner, Pheenie, and I wanted to find a restaurant where we can have a meal that is filling, fulfilling, made with quality, and have the total bill for each of our orders be under $10.00.  The menu at Doc Taylor's offers hardy comfort food for breakfast and lunch at a price anyone would be pleased to have.  The menu offers traditional breakfast items such as eggs, bacon, waffles, pancakes, and french toast as well as other tasty dishes like eggs benedict, and a variety of omelets. For lunch there is a creative selection of wraps and sandwiches.

Today for us it was all about the biscuits and gravy. Of course we could have tried something different that this menu offered that we couldn't typically find elsewhere but this was just simply a craving that needed to be tended to. But this biscuits and gravy was a bit a different from the average b and g I'm used to eating. At Doc's, you have your choice of biscuits and gravy with regular sausage, chorizo, or andouille sausage for only $4.50/ $4.95.  Pheenie and I chose to have the chorizo sausage in our dish. Breakfast was absolutely delicious! The gravy was thick and creamy and along with the chorizo, added a subtle sweetness and heat from the spice. The biscuits were baked fresh and were thick and moist. Perfect for the gravy. The grits were thick and creamy like  mashed potatoes but still had the distinct texture that you would associate grits to have. With a little bit of butter, salt, and pepper, these fluffy grits were perfect partner to an outstanding entree.

So with the biscuits and gravy, and a bloody mary ($1.99) for Pheenie and a mimosa ($1.99) for me, with the side of grits ($1.75), each of our bills came below $10.00. The $10.00 challenge was successful but what was  more rewarding was the pleasure of our meal and the enjoyment of the atmosphere at Doc Taylor's. This restaurant is most definitely going to be someplace worth going back to.

http://www.doctaylors.com

Saffron Indian Bistro

My first attempt at eating Indian food was at Saffron Indian Bistro located at Town Center in  Virginia Beach. When I walked in I was expecting some traditional Indian decor but was actually welcomed with a more contemporary design with the Indian influence. Simply, it was beautiful and elegant. Too bad the service didn't match the elegance of the room. On this day was a lunch date with a buffet to look forward to trying. The rainy weather outside didn't hinder my anticipation of this meal. Upon walking in, I didn't know who the host was supposed to be. One server was going to sit us at a table that hadn't been turned over  and reset yet. After being left standing there, another server came up to us and sat us down at an obviously vacant table. Apparently water was the drink of choice since we weren't given any other drink options but that's ok, water is good. Bad part was that this glass was the only glass to drink. I never saw our server again. There was no checking on how we were doing and no additional glasses of water to be offered.

The buffet was oddly placed in the next room and not with a large selection of dishes to choose from. I was a bit perplexed by this. I just thought that being an establishment placed in an upscale location would step up the service as well as the food presentation and selection. I later found out after the fact from several people that the various indian restaurants they have been to also have small, limited selection buffets. Not to say that this is how it is with Indian restaurants but now I don't see it as unusual as I did prior.

The eating experience was a totally different adventure. The onion pakoda was an exotic twist to what we have as an onion ring. It was like an onion haystack. Easy to eat with the fingers, just enough onion flavor to taste along with some Indian spices but not overwhelming like most fried onion foods. The veg kurma is a blend of various vegetables like green peas, green beans, carrots, and potatoes, mixed in a smooth cream sauce with flavors of coconut, tumeric, masala powder, tamarind, just to name a few. The chicken makhani (or butter chicken as most people commonly know it) had tender pieces of chicken in a buttery tomato gravy with flavors consisting of cumin, cloves, cinammon, coriander, and pepper.  Of course I had tandoori chicken. I knew I couldn't have Indian food without eating tandoori chicken, a savory dish of chicken, yogurt, and spices. The one dish that had an overall enjoyment and pretty much warmed my heart was the dal makhani, a treasured staple food from Punjab in North India and Pakistan. This lentil based cream soup was full of flavors that spoke for themselves yet at the same time, worked together to create an amazing comfort for your palate. I couldn't stop eating this. It reminded me of a mongo bean soup that I enjoy in my Filipino culture but I like the dal makhani more because the flavors were not dominating over one another. Instead they were harmonious.

I have to remember I came to this restaurant to experience the food. And I did. And I thoroughly enjoyed it. Yes I was dismayed by the fact the service wasn't at all at the level I expected it to be, especially since I have heard the service was excellent. But I manage to overlook it this once. I would consider going back and trying something off the menu and not a lunch buffet. At that point, I would decide if this restaurant would be a recurring stop for me when I'm in the mood for some Indian flair.

Saffron Indian Bistro, 4532 Columbus Street, Virginia Beach, VA 23462