Chef Mike Römhild, who hails all the way from Germany, joined the restaurant at opening and has been Executive Chef ever since. He is recognized for his bold, fusion cuisine.
My mother and I sat down for dinner at around 6:45 and didn't finish until almost 9 but the time spent was well worth it. It was extremely busy and quite loud but not disturbingly so. Once we had placed our drink order the waiter brought over a bread basket with softened butter. The white roll was good but the wheat roll was amazing. For an appetizer my mother chose the Blue Crab and Louisiana Crawfish cake with fresh avocado tarter sauce.
I went with the simple Baby Wedge Salad excluding the chopped egg. Both were very good. For the entree she chose the Seasonal Vegetable Plate which allows you to chose 4 different vegetables. Her selections were turnip greens, mashed potatoes, a small side salad with ranch, and field peas. I chose to order the Flash Fried Jumbo Gulf Shrimp which came with house cut chips, smoked tomato tarter sauce, and seasonal slaw.
Already full but craving dessert we decided to split one. We decided on the Warm Cream Cheese Brownie with vanilla ice cream, white chocolate sauce, and a fresh berry coulis. It was SO good! Just a warning the portion is huge and can definitely be split between at least 2 with everyone getting enough to satisfy them. Sorry there isn't a picture. We dug in before I remembered to take it!
Overall it was a very good meal and a great way to end the night.