Panache Review Photos

Tuna Tartare

Seared Diver Scallops

Grilled Vegetables

Potato Wrapped Rockfish

Mussels

Prosciutto Wrapped Dates

Basil Encrusted Double Lamb Chops

Creme Brulee

Beef Carpaccio

Chocolate & Hazelnut Gelato

Panache Review

Overall Review

Panache is a small store front restaurant in Washington DC.  Bright red walls adorned with Mediterranean artwork and knickknacks create a visually stimulating environment.  The food however leaves ones taste buds feeling neglected and abused.  The lack of flavor, inspiration and freshness ran amuck on this menu.  Disappointment lay in wait at almost every turn during this dining experience.  Dish after disappointing dish was left uneaten and returned to the kitchen.  Much to our dismay and chagrin we have come to the knowledge that this is a chain restaurant with another location in McClean, Virginia.  Let us bow our heads and pray the food is better in VA.  If you are brave enough to go and eat at this restaurant there is valet parking at the garage next door for $17. We would not recommend that anyone eat here, however if you want to eat lackluster food this would be a spot for a date (assuming you never want to see that person ever again) or girls night out (with girlfriends you have tired of)…Lol. Overall, we give Panache ♪. 

1725 Desales Street Northwest  

Washington, DC 20036
(202) 293-7760

Tuna Tartare

The texture of the tuna was nice but it was blanketed by a heavy, unsavory and spicy mayo which completely obscured the flavor of the fish, which is an interesting feat considering this mayo concoction had no flavor of its own.  

Beef Carpaccio

Because beef carpaccio is served raw it is CRITICAL that the beef is fresh.  This wet, mushy, milly mess tasted defrosted and frost bitten.  It was placed in some sort of milky sauce and topped with an unbelievably random mixture of celery, cheese and caper.  Really people…what the heck would you do that for???

Grilled Vegetables

Imagine eggplant, zucchini and yellow squash grilled to perfection, no sauce, no spice…yup that sums it all up.

Prosciutto Wrapped Dates

Surprise!  We were grateful to have a halfway decent dish arrive at the table to break up the monotony of the food freak show we were experiencing.  The dates were sweet and soft, and the prosciutto was salty and savory.  They were cooked a bit too hard but this was a step up from the insanity. 

Seared Diver Scallops

Allow us to make a correction here…The scallops were nowhere near seared but rather poached; poached and devoid of all flavor and nuances that would be present in fresh scallops.  Then the chef had the nerve to place these bland sea critters atop a big tasteless puff pastry that further detracted from the flavor.  Interestingly it was prepared with an Anise cream that had the potential to be great but never fulfilled its promise.  

Potato Wrapped Rockfish

The fish was clearly farmed raised.  Anytime you taste a fertilizer type flavor in your fish you can be assured that it is farm raised.  The rockfish lacked it usual full-bodied, oceany flavor.  The hard potatoes it was wrapped in just healed to dull the fish.  This dish was a good idea, just executed very poorly.  The wilted spinach served with this dish was pretty good.  It had a nice smoky flavor and was completely wasted on this dish. 

Basil Encrusted Double Lamb Chops

AKA…Lamb chops ala Astro Turf.  For goodness sake, the chef used dehydrated basil (which he rehydrated) on top of the lamb.  When this dish came out, Angela commented that it looked like it was covered with Astro turf.  And the taste matched this observation.  To top it all off the mashed potatoes were clearly straight from a box.  

Mussels

The mussels were fresh and were served with a tomato based sauce that lacked flavor and creativity.  While eating the mussels we did run into some grittiness. 

Crème Brulee

Ohhh dear….What can be said for a crème brulee that tastes like dish water?  The caramelized sugar is what tasted like dish water.  How in the world can you make sugar taste like dish water?  The custard was very eggy and had a lumpy texture.  This dish was a hot mess!

Chocolate & Hazelnut Gelato

Amazingly the chocolate gelato was amazing.  It was rich and delicious, while the hazelnut gelato was gritty and horrible.  We were so disappointed. 

Melissa's Review

According to the dictionary Panache means flamboyant confidence, style and manner.  Well, the owners of this restaurant lied!  We searched high and low looking for some edible Panache.  We ate a significant portion of the menu trying to experience some Panache and were left wanting.  The only Panache we found was on the steady stream of strange and unusual characters coming in and out of the restaurant.  I can’t tell you how many times we choked on our food as oddly and flamboyantly dressed folks passed us by.  We saw everything from gold glitter micro-mini (butt cheeks showing) shorts on girls to nut-cracker tight pants with embroidered sail boats on men.   I felt like I was at the circus.  The food was well…sad, just sad and miserable.  You all know how I feel about food that is not fresh.  If you are not going to serve fresh food then please close your restaurant.  There is absolutely no purpose for your restaurant to be in existence if your food is not fresh.  It is a complete waste of everyone’s time.  Dish after dish served was made with previously frozen or boxed food stuffs.  Yes, I said food stuffs because I’m still wondering if some of it was even real food.  It was just food stuffs, food by-products, food wannabes.  I have never had so much food served to me and left so much food uneaten.  On one of the dishes I was actually concerned for my health.  I refused to eat more than two bites.  The first bite was because I expected something great, the second bite was because I could not believe how horrible the first bite was and had to check again to make sure it was as bad as I remembered.  I love raw meat dishes, but this was not the place to quench that particular craving.   The one thing that chef got right was grilled veggies.  He did a good job cutting them and placing them on the grill….let’s just ignore the fact that cutting and placing veggies on a grill is not hard.  We will just smile and nod and give the chef this one.  Unfortunately, that is the only bone I can throw his way.  The décor was nice, lots of red that seemed to energize the space.  But even the energy bouncing off those bright red walls did not ignite a spark or act as a much needed defibrillator on the heart of the food that was served.  The poor food stuffs simply lay there limp, lethargic and unresponsive.  Therefore I have no choice but to give Panache an equally sad, limp and lethargic ♪. 

 Angela's Review

Ok, so the best thing about Panache was our waiter, from Honduras and hot, hot, hot. That being said, sadly, I must now talk about the food.  Now, I looked up the word Panache. Definition: Flamboyant confidence of style or manner.  And I must say that when picking a name such as this one should make absolutely sure the food is fabulous. Why that did not happen here, I cannot say, only that it didn’t. This was one of those restaurants we run into periodically where everything on the menu sounds fabulous and nothing lives up to expectation. Adjectives to describe what we ate could include soggy, tasteless and stale to name a few. It was really a shame what was done to most of the food. I do not think I have ever had food items that had actually had the flavor somehow, inexplicably REMOVED. How is it that scallops and rockfish have none of the sweetness and taste more like grass than ocean and beef has none of the hearty richness and has no real discernible taste at all? Even the crème brulee tasted like dishwater. You heard me DISHWATER. And our poor waiter made sure to tell us that all desserts were made in-house. I wouldn’t brag about that. Also, inexplicably, while the chocolate gelato was divine; all smooth and creamy, the hazelnut gelato; which also had a good flavor, was gritty. I assume because it was made with hazelnut? I really have no idea. The best thing I can say about this restaurant, besides praising our waiter’s hotness, is that due to our having a coupon, we only paid $25 dollars apiece for the meal. <sigh> Unfortunately I have to give this restaurant♪.

Wit & Wisdom Review Photos

Banana Cream Puff

Jumbo Lump Maryland Crabcake

Wood Oven Apple Crisp

Border Springs Farm Lamb Shank

Gunpowder Farms Bison Tartare

Chesapeake Oysters

Viking Village Monkfish

Baltimore Chocolate Bar

Crunch Tavern Wings

HCC Greens & Herbs

Deviled Eggs

Sunburst Rainbow Trout

Wit & Wisdom Review

Wit & Wisdom Overall Review

Nestled in the Four Seasons in Harbor East, Wit & Wisdom is quite the happening spot.  This restaurant/lounge has a wonderful atmosphere and a lively crowd.  The food is decent, and the desserts are the best in the Milky Way.  We were even seated next to someone famous.  As is typical with good girlfriends, we were having so much fun (and looking so very fly apparently) that we caught the attention of someone you all might recognize, Michael Baisden. Imagine our shock when we looked up and saw him standing there. Now that’s something that doesn’t happen every day. Wit & Wisdom is a great date spot, especially if you want to impress her. The plethora of romantic nooks and crannies spattered throughout the space allow for a measure of privacy if your goal is to get to know one another better rather than just see and be seen. Make no mistake about it though, if to see and be seen is your goal, this is most assuredly your spot. Angela is pretty sure that as we were leaving, some NFL eye candy was hitting the Wit & Wisdom playing field. That being said, the valet parking staff treated us regular folk like royalty as well; observing them practically running to get our car doors reminded us that chivalry is not dead. Overall we give Wit & Wisdom a solid  ♪♪♪. 

200 International Drive

Baltimore, MD 21202

410-576-5800

Gunpowder Farms Bison Tartare

The finely-minced, raw buffalo had a wonderful texture.  It was firm, rich and tender.   There was an off-putting addition to the dish for those that don't like sour flavors.  We suspect that the dish was made with capers.  If that is what the chef used, it was not listed on the menu, and quite honestly was way too tart and overpowering.  The buffalo was obscured by the lemony taste as opposed to being enhanced. 

Deviled Eggs

These devilish eggs had a heavy dose of blue crab mixed in. They were flavorful and had a little twang to them.

Crunchy Tavern Wings

These wings had a serious Asian flavor and a super-crunchy, tempura coating.  They were sweet and sour and quite yummy.

HCC Greens & Herbs

AKA salad...had mixed field greens, sugarsnax carrots (we are still not sure what that means) and yogurt topped with bread crumbs....This dish was just strange.   

Chesapeake Oysters

These raw oysters were sweet and fresh.  Angela was excited that she got to try Mignonette Sauce for the first time.  This sauce is made with cracked pepper, shallots and vinegar.  The Mignonette Sauce complimented the oysters very well. 

Viking Village Monkfish

This meaty, fleshy fish would have made the viking explorer Leif Ericson proud!  This fish had a strong backbone that we had to battle to get the meat from.  It was seasoned to perfection and Angela enjoyed it very much. We were told that monkfish resembled the texture of lobster.  Upon eating it we had to agree.  

Jumbo Lump Maryland Crab Cake

This crab cake was griddled in a cast iron skillet, one of the 4 main preparation styles available.  The crab meat was super fresh and flavorful.  It was presented in a perfect cylindrical shape.   

Sunburst Rainbow Trout

This sweet, sexy little fish was amazing!  Light, fresh and flaky, this fish swam his way into our hearts.  

Border Springs Farm Lamb Shank

Phew...that was a mouthful!  This gigantic hunk of lamb was braised to perfection.  The meat was so tender it just fell off the bone.  Unfortunately, the chef did little to bring out the natural flavor of the lamb.  Much of its natural gaminess was missing.  It was cooked well, we just wish it were a bit more creative. 

Wood-Oven Apple Crisp

This hot bowl of apple heaven was prepared in a wood oven.  The chef paired it with red-hot cinnamon ice cream and a home made apple "glass" candy.  The apple "glass" had the flavor of a dehydrated fruit roll up.  We remarked that they need to package and market that stuff.  It was truly that good, and that's just the darn apple "glass." 

Banana Cream Puff

Holy Cow, that was one crazy cream puff!  The pastry was light and fluffy, but the banana cream filling was so velvety and creamy.  It had a texture akin to Panna Cotta, only a bit heavier.  The coconut tapioca pearls were a fun touch and the hazelnut sorbet was painfully delicious!

Baltimore Chocolate Bar

This dessert was a cross between a Reese 's Peanut Butter Cup and a Snickers bar.  It was rich, crunchy and a tad salty.  This was a truly pleasurable dish. 

Angela's Review

Ok, 2soulsister’s readers, hold onto your hats for this review. This was not just any dinner for us. This was also the initial planning session for a very special event. Our Melissa is getting married to the man of her dreams and the girls have to get in gear to help in any way we can. Yay Mel! Being out with old friends (and new) is always a pleasure and it was wonderful to all be engaged (haha ;) in the process. I think I speak for Melissa as well as myself when I say, thank you Candace and Mandy for all your love, your support and your friendship over the years, and to the “other” Melissa, welcome to the fold. And to those of you who could not be there this time around, we missed you guys.

Now all I have to say about this initial meeting/planning session/Girl’s Night-Out Engagement Party, is this, “My goodness, what a place to get started.” Wit and Wisdom is the total package. Here you will find food that puts in a solid showing, glam décor and tons of local and out of town “it” crowd (granted this was Preakness Weekend, so we may need to go again on a “regular” night to be sure, but with a pretty spacious bar/lounge area that encompasses half the restaurant, I suspect this might not be a fluke.) As one member of our party put it, “I heard some serious wheeling and dealing going down out there,” upon her return from the bathroom. Walking through the doors of the Four Seasons and into Wit and Wisdom is like walking out of Baltimore and into a five star restaurant/club in Manhattan.  Love that Michael Mina! For those of you who don’t know him, he also owns Bourbon Steak, with locations in Arizona and DC, among others, and has just opened a new spot around the way in the Marriott, called PABU. 

Our waiter told us that their pastry chef won Food and Wine Magazine’s, “Best new Pastry Chef,” award this year. After tasting the Banana Cream Puff; Apple Crisp with apple glass and red-hot cinnamon ice cream and the Baltimore Bar with candied peanuts, chocolate ganache, peanut butter mousse and dehydrated chocolate pieces; I see why. They were all divine. I was even inspired to blow kisses at our waiter for suggesting, rather adamantly, that I try the Baltimore Bar.  The attention to detail evidenced by these desserts was truly awe-inspiring. Kudos!  All in all, I give Wit and Wisdom, ♪♪♪

Melissa's Review

Wit & Wisdom is a fascinating place.  The trend of half restaurant/half lounge is the new normal for Baltimore.  The atmosphere was lively, vibrant and energetic.  Both the bar and restaurant were full of an eclectic mixture of guests.  The lighting was warm and inviting and the use of wood throughout the space added a wonderful earthiness.  Huge glass windows overlooking the Inner Harbor were the perfect touch.  There were 2 random paintings on the wall that were a bit creepy and seemed out of place.  I’m not sure what the decorator was thinking when those pictures were selected.  The food was pretty good.  Everything we had was cooked to perfection.  I did feel that it lacked a bit of creativity and sophistication considering the extremely high prices.  I would describe the chef’s cooking style as eclectic American.  His use of local foods was simple yet tasty.  He had 4 main preparation styles to choose from, all you had to do was select which meat you desired.    The desserts were by far the most superior desserts I have had to date.  After some investigation we found out that they were prepared by this year’s first place winner of the “Best Pastry Chef on the East Coast” award handed out by Food & Wine Magazine.  Each dessert was so creative and delicious!  We all decided that we would definitely come back for just desserts.  Overall I give Wit & Wisdom ♪♪♪.  

Shrimp & Champagne Risotto Photo

Shrimp and Champagne Risotto

These two Soul Sisters LOVE Risotto!  We decided to try our hand at a Shrimp and Champagne Risotto, an idea we picked up from watching the movie The Tourist, starring Angelina Jolie and Johnny Depp. Risotto truly is a labor of love dish; cooking it requires time, a steady eye and lots of arm strength.  It is also a fine balancing act with the amount of liquid used in the dish.  Risotto can be too loose and runny, too gummy and/or mushy, or it can be too hard and dense.  We tried our hand at making Risotto and it is no easy task.  Our recipe called for 1 1/2 cups of Arborio rice, 5 cups of chicken broth (broth already has salt and flavor so you are giving your risotto a kick start in the flavor department) and 1 cup of champagne.  In a pot bring the chicken broth to a boil.  Pour the rice into a large pan and slowly stir in one ladle full of broth and stir till liquid is absorbed.  Continue to stir in broth until risotto has reached the perfect texture (creamy, rich and cooked thoroughly).  You need to constantly stir risotto to prevent it from clumping and helping it to cook evenly.  Once the risotto has almost reached your desired texture slowly stir in champagne.  Allow the risotto to cook until the alcohol has cooked out and the texture is perfect.  REMOVE from heat.  If you leave it on the heat the risotto will continue to cook and dry out.  We decided to add a few dashes of black truffle oil to the risotto to enhance flavor.  In a separate pan we sauteed mushrooms, shrimp, prosciutto, garlic and spring onions.  We topped the risotto with this delicious mixture. This dish turned out to be just as delicious as it sounded in the movie.

Woodberry Kitchen Photos

Smoked VA Rockfish

Diva Cucumber Spears

Chocolate Bomb

Farmstead Cheeses

Mason Dixon Oysters

WK Butcher's Board

She Crab Soup

Woodberry Kitchen Review

Woodberry Kitchen Overall Review

First we would like to thank Tameka for making a special request for 2 Soul Sisters to review Woodberry Kitchen.  This one is for you Meka!  Woodberry Kitchen is one of Baltimore’s most popular eateries.  Woodberry Kitchen is a restaurant located in the Clipper Mill section of Baltimore City. Clipper Mill is now an upscale, bohemian, renovated part of town which used to house a Grist Mill, aka a corn or flour mill.  The use of organic and sustainable cuisine is one of its calling cards.  The menu is updated daily depending on what’s fresh from the local farmers each morning.  The chef’s creativity and absolute mastery of food is evident by both its taste and presentation.  The restaurant remained at a constant hum throughout the evening.  Every table was incessantly full.  One has to be comfortable with being seated very close to others at this restaurant.  Occasional elbow bumping is not out of the norm.  This restaurant is great for foodies and folks looking for a unique dining experience.  This is not a romantic spot so we do not recommend it for date night.  There is free valet parking available.  Overall we give Woodberry Kitchen ♪♪ and a half note. 

2010 Clipper Park Road, #126

Baltimore, MD 21211

410-464-8000

Mason Dixon Oysters

These small plump wonders were perfectly cooked.  They had a mild flavor and the fish pepper was just spicy enough to give the oysters a bit of a kick.  The spice did not detract from the flavor and there were aromatic herbs used to enhance this dish.  Melissa is not a cooked oyster fan, however these were perfectly undercooked.  

Diva Cucumber Spears

These cucumbers were fresh and light with a perfect note of spice added by chili flakes.  We were so pleased by the chef's choice to add chive blossoms which added a refreshing and delightful onion flavor that reminded us of spring.   A dash of sea salt brought out their flavor.

Farmstead Cheeses

This adorable presentation of 3 distinct cheeses and crackers were very well paired.  One was a double whipped creamy cheese with a light, fluffy and tangy flavor.  The 2nd possess a smoky and aged taste.  The 3rd was a mild unassuming and non memorable cheese.  The pairing of jams, honey and crackers was a perfect touch.  

WK Butcher's Board

 This meat tray consisted of a salami, a pancetta, a bresaolo, pork cracklin, and a coppa.  Translation: a homemade bacon which had a gentle smokiness.  The yummy bacon fat melted in your mouth.  The air dried beef had a rich earthy flavor and a ton of salt.  Its presentation was amazing.  It's bright red color was reminiscent of rose petals.  The cured pork had a rich full bodied flavor with a nice bite to it.  The fat gave it a buttery finish.  The salami had a peppery flavor reminiscent of Chorizo.  The pork cracklings were light and fluffy with a fabulous crunch.  These were gourmet pork rinds on steroids.  There was a bread on the plate that was like none we have ever tasted.  It had been smoked with chunks of fat baked right in the bread, which gave it a smoky meaty flavor.  

She Crab Soup

We really enjoyed the presentation of this dish, whereby a shallow bowl with a mound of she-crab was placed on the table and a small pitcher of soup poured over it. It would have been good if the soup had been hot, which would have complimented it's yummy flavor. The crab meat in this dish had a heavy lemon flavor which was just the slightest bit off putting to us as we like our food light on the lemon, but perhaps this would appeal to some.

Smoked VA Rockfish

This rockfish was flaked over a salad. The greens had a slight licorice flavor. The rockfish itself had a great smokey flavor. The texture was a tad bit firmer than crabmeat.

Chocolate Bomb      

This chocolate bomb was a little different from others we have had... In a good way. It was soft and fluffy. The chocolate covering was a glaze that had a bit of a gelatinous consistency instead of being hard. The 2nd layer consisted of a marshmallow mousse which was lovely. This dish was accompanied by a wonderful salty pretzel and a home-made fresh cream ice cream. Yummy!

Melissa’s Review

Imagine rustic country having dinner with urban chic…that’s my snapshot of Woodberry Kitchen.   The use of wood and greenery lends itself to the rustic countryside while the brick walls and semi-loft interior screams urban industrial.  This juxtaposition of rural and urban danced on our plates as comfort foods waltzed with trendy cuisine.  The chef clearly has an inspired pallet and can cook anything to perfection.  Everything we ate we enjoyed.  The problem came in when we were half way through the meal and our waiter abandoned us.  Yes, Angela and I were left high and dry…no goodbyes, no see you laters, no money left on the bedside. It took 45 minutes for us to see our waiter again, and when he appeared his attention was completely focused two young phillies at the table next to us.  We were completely ignored until I yelled “EXCUSE ME!”  This left a bitterness that is still too hard for me to swallow.  I give Woodberry Kitchen ♪♪ and a half note. 

Angela’s Review

The décor of Woodberry Kitchen seems not to disturb the natural lines and bones of the original space. The “skeleton” of the old Mill has been kept pretty much intact and the restaurant built around it. There is lots of brick and exposed steel. The top floor of the restaurant is more of a balcony than a whole second floor. This establishment is always packed, which speaks to its popularity. Now as for the food, as a whole I would describe it as very inventive but in a fresh, close to the earth sort of way. The ingredients used are grown locally and change seasonally, a thing which seems to have caught on big lately and which I always enjoy in a restaurant.  I do not know how long the trend will continue but will enjoy it while it lasts. The only criticism I have is that, perhaps, due to the volume of business they do (I will give them the benefit of the doubt and say that this is the reason) they have a tendency to start out strong service-wise, and then taper off. Our waiter left us alone for far too long at one point, despite the fact that he was paying close attention to the table of women next to us who had just come in (and I DO mean RIGHT next to us, as the admittedly limited space is very closely packed and it is no easy feat for either the wait staff OR the patrons to slide in and out of each table, on the 2^nd floor, without practically hitting the people next to you). It got so bad that at one point we were prepared to call the manager over regarding it, but were saved from having to do so, by the return of his attentiveness. All In all, there are things I like very much about Woodberry kitchen, as well as things I think could definitely be improved upon. I give this restaurant ♪♪ and a half note.

Red Maple Photos

Caribbean Plantain Chips

Duchess Potatoes

Indian Curry Crab Hush Puppies

Seared Pork Belly Skewer

Beef Tenderloin

Baked Rockfish

Vegetarian Pot Pie

Lamb Burger

Chili-Lime Grilled Shrimp

Red Maple Crab Dip

Duck Rolls

Chocolate Cayenne Truffle Brownie

Red Maple Review

Overall Review

Red Maple “used” to be a restaurant in the heart of Mt. Vernon.  However these days it has made a sharp left turn toward more of a lounge feel.  The focus is on music and drinks, which has left the food lost in translation.  In regards to service, we said to each other that this is not the place to come expecting to be paid much attention to.  The service was not poor, it’s just that staff was more focused on the folks in the bar area.  The food left us wanting and a little unsatisfied.  What has stayed the same is the strange and interesting mixture of people that frequent this establishment.  It is fair to say that most if not all kinds would easily fit in here.  With that being said, Red Maple is a great spot for non-hungry folks looking for a lounge atmosphere.  There is only street parking available along with a few paid lots.  If you choose to venture out to Red Maple please be advised that it is not easy to find.  They have chosen not to clearly mark the location.  Rather there is a small etching of an abstract red maple tree on the wall of the building and on the glass entrance.  Overall we give Red Maple ♪♪.  

Duck Rolls


The poor chef did unspeakable, unforgivable and atrocious acts to these poor ducks.  We sat there for the longest time wondering how on earth it was possible to make a duck mushy.  It appears that the duck was minced, pulverized and then pureed.  The duck was seconds away from becoming a liquid.  These duck rolls left us confused and bewildered.

Chili-Lime Grilled Shrimp


The shrimp in this dish sat atop a bed of quinoa that was mixed with bacon and jalapeno...Halleluiah!  The quinoa was light and flavorful.  The zesty chili lime dusted only the top of the shrimp, causing us to place the shrimp face down on our tongues to really enjoy the flavor.  This dish was one of our preferred dishes.



Vegetarian Pot Pie


Imagine orzo pasta and red lentils baked beneath a pot pie crust.  The chef choose to put more orzo and less lentils in this pot pie creating a deprivation of flavor.  If the chef reversed that and added more veggies and aromatics, this dish would have been a hit.  The pie crust was cooked to perfection. 



Seared Pork Belly Skewer


The pork was seared to perfection, yet it had no seasoning on it.  The pomegranate sauce was very tasty but it was sparse and just gently brushed on the pork.  The grilled watermelon was delicious; the addition of salt and molasses smart and pleasing.

Indian Curry Crab Hush Puppies 

Surprisingly there was quite a bit of honey in this dish creating an unnecessary amount of sweetness.  The choice of roughly ground corn meal gave the hush puppies a grainy texture.  This dish was not a favorite.


Beef Tenderloin


The beef in this dish was cooked to perfection however the chef murdered it when he added his Nicaraguan Chimmichurri.  That stuff was so sour and bitter it locked up the back of our jaws.  He then made a 2nd stop on the sour train with his cold, sour and bitter carrots.  This dish was a disgrace. 


Duchess Potatoes



Envision boxed mashed potatoes that are dry and mealy with little flavor.  Though the menu promised asiago cheese, it was nowhere to be found.  He did manage to create a tasty tomato relish, which was this dishes redeeming grace.  It would have better if the relish were not so cold.  What a strange dish!

Baked Rockfish



The rockfish was cooked to perfection and finally seasoned well.  The lentils that accompanied this dish were cooked better and stood out more than the ones in the pot pie.  Our only concern for this dish was the super salty crispy kale. 


Plantain Chips


These had both the taste and texture of chips. An aroma reminiscent of french toast emanated from them, giving us the warm fuzzies. They were salty with a subtle hint of sweetness provided by the infusion of fennel vanilla throughout. These light, crispy and airy plantain chips were very tasty.


Red Maple Crab Dip


Now from the sublime to the ridiculous, this crab dip was very uninspiring to say the least. It consisted of a heavy cream sauce, light on the crab and had a very unmemorable taste.


Lamb Burger


The chef's use of Middle-Eastern spices was fabulous here, though the dish could have used a bit more salt. The lamb was tender and very well cooked. His use of pita bread was great. This dish was highly aromatic with the perfect amount of spice.



Chocolate-Cayenne Truffle Brownie


Surprise!!! This dish was heavenly.  The cayenne pepper delivered a sensational heat to the palete.  The bourbon cream sauces perfect counteracted acted the heat of the pepper cooling down our taste-buds.We love this dessert. 
Melissa's Review

Red Maple used to be one of my favorite restaurants.  Unbeknownst to us, the chef changed.  Previously the cuisine had an Asian fusion flair, now the food has more of a middle eastern fusion flair.  Angela and I were quite surprised to see the difference.  Not only had the menu changed, but the atmosphere was different.  I could tell Red Maple has shifted its focus from food to more of a bar/club feel.  This was extremely disappointing to me.  The music was loud and all the patrons were congregating in the back of the restaurant while Angela and I were the only ones sitting in the food/restaurant section.  The restaurant maintains its sleek, sophisticated décor but the vibe was way off for me.  The food was so-so.  Much of it was not seasoned well and some of the dishes were just plain confusing.  It was hard to tell which direction the chef was headed.  The restaurant’s tapas style dinning allowed us the opportunity to try everything on the menu.  When you eat everything on the menu you get a rather comprehensive view of the restaurant.  With that being said I give Red Maple ♪♪.  

Angela's Review

Red Maple used to be one of my favorite places to eat. The great big fireplace and comfortable sofa-like chairs, along with dim lighting, and the ever present DJ spinning global beats, appeal to me on an almost primal level. Though the atmosphere has not changed, this visit revealed a change in chef and menu.  Where a mixture of small plates and a few entrees used to be, is a fully small plate menu.  Where an Asian inspired menu used to be, there is now a more Middle Eastern flare.  The food here is hit or miss, though there are some really well done offerings. I still have not figured out the reason behind many chefs NOT flavoring the protein involved in whatever dish they are creating. It really does drive me nuts to have perfectly cooked steak, or tuna… or… whatever, that has no flavor of its own, ostensibly because the chef expects that the accompaniments will carry the dish… NOT SO. The service here was not bad, though this might have more to do with the fact that the dining area was empty save for the two of us. Red Maple seems to be, more now than perhaps before, a place where people come to mix and mingle in the bar area with the dance floor, rather than sit in the dining room area and eat.  I give Red Maple ♪♪ and a half note.