Cabin Club

Yay!!!! We are soo pleased to announce our first "guest" foodie review written by FFF friend and favorite, Jennifer. I've enjoyed some lovely dinners and lunch room fun with Jennifer and am confident to post one of her reviews, as she has excellent taste.

Thanks Jennifer, we appreciate all guest foodie reviews! :)

On with the show...

-Krista


Special occasions call for trying new things, so I was excited to celebrate my boyfriend’s birthday with his parents at The Cabin Club. The name is quite appropriate, as the interior is indeed all honey-colored wood walls and exposed roof beams, making for a cozy atmosphere. Some might find it a little too cozy—tables are close together, putting you nearly elbow-to-elbow with your dining neighbors, and the room can get a little noisy with conversation.

In other words, this is a great place to go for a special dinner with family, but not my first choice for an intimate date or a hip evening out with girlfriends.

Dinner begins with a choice of salad or soup, and our entire table chose the Cabin Salad. It was a generous portion of mixed greens and salad vegetables, topped with smoked turkey, Swiss, croutons and a lovely honey champagne vinaigrette. Salads were paired with warm bread and butter.

Our table was split between drinking cocktails from the full bar and wine from the by-the-glass selection. Everyone was pleased with their choice.

Although the Cabin Club prides itself on fantastic steaks, I am not a steak eater. Luckily, there is an extensive seafood section of the menu. I chose pan seared sea scallops with wild fennel crust, sweet corn risotto, crispy leeks, and Meyer lemon beurre blanc.

It was a dish of delicate, creamy deliciousness. Four large scallops were the perfect amount, and the very rich risotto had me struggling to enjoy the last luscious bit. The fennel crust was noticeable without overpowering the scallops, and the leeks were like fun miniature onion rings topping my plate.

The rest of the table decided on steaks. The two elders were pleased with their precisely cooked filets and very large loaded baked potatoes. A small roasted tomato made an unusual but tasty side dish.

My boyfriend’s choice was cold-smoked USDA Prime Sirloin, char-grilled, served with crispy fingerlings, fire-roasted creamed corn and tomato chutney. He was very pleased with his correctly cooked medium-rare steak and sides, which was a full plate even for a big eater. Even though the smoke flavor was the first one that registered, it still had a nice, full beefy taste. The creamed corn was rich and tasty with a very identifiable roasted flavor.

Our table was far too full for dessert, and therefore did not even glance at the menu. It was a delicious meal, and everyone left satisfied.

-Jennifer

Cabin Club on the net: http://www.hospitalityrestaurants.com/cabin.php