Tuesday, January 22, 2013

The Oregon Grille

January means Restaurant Week(s), and this year Mr Minx and I decided to stay in Baltimore County rather than stray into the City. Our first pick this year was The Oregon Grille, a cozy, clubby, and elegant restaurant just off the Shawan Road West exit on I-83. As befitting its location in horse country, the restaurant is decorated with equine prints and jockeys' accouterments. The menu has a nice mix of both seafood and meat dishes, featuring classics like steak au poivre and crab cakes, with a few more modern dishes like crispy duck legs stuffed with pears and a sushi-inspired appetizer called "spicy rolls two ways."

Sorry for the blurry photos, but the restaurant is dark-ish and a
flash would definitely have annoyed other guests.
I tried those spicy rolls as my appetizer, and they had a nice kick to them. The fish - tuna and salmon - was swaddled snugly within a nori wrapper padded with a layer of creamy rice. To continue with the Asian theme, we also tried an order of the crab and avocado wontons from the regular menu. They were heavy on the avocado, but crisp and greaseless. And prettily presented, I might add.

Mr Minx's RW appetizer was beef barley soup. It was a generous portion, with plenty of vegetables and nuggets of beef, but it needed a bit of salt.

For our entrees, I ordered the warm lobster salad, which was simply terrific. Lightly cooked julienned root vegetables were tangled with a bit of fresh watercress to form a bed for the meat from half a lobster, and everything was napped with a buttery lemon vinaigrette. On the side were pieces of truffled toast sorely lacking the truffle and a mite over-toasted, but I had a huge crusty dinner roll handy with which to mop up the sauce.

Mr Minx had the salmon with lobster risotto, crispy shrimp, and "vanilla dust" butter. Vanilla is a tricky flavoring to use in a savory dish, but it seems to be most successful with seafood. While all of the individual elements of his dish were well-cooked, the flavor of the vanilla was a bit too pronounced for his taste. I found it interesting, but a bit disconcerting because of the lack of accompanying sweetness. Vanilla = sweet stuff.

On to the actual sweet stuff. I had the orange-spiced apple crisp. The large shallow ramekin meant that there was a goodly portion of "crisp" - my favorite part. The combination of orange and apple was very fragrant and autumnal, and I quite enjoyed the dish. Mr Minx had the carrot cake with cream cheese buttercream, which was delicious and classic, if a bit dense from the number of layers of frosting.

While we had some minor quibbles about the meal, overall we really enjoyed the food at The Oregon Grille. The Restaurant Week prices are a real steal, and we recommend trying the place if you haven't already. Additionally, service was terrific, and our waiter, Tom, took excellent care of us. He even brought a tiny carafe of olive juice in case we wanted our extra dirty martinis even more dirty. We'll be back.

(Oregon Grille's Restaurant Week is extended to 2/2/2013, so there's still time to check it out this year.)

The Oregon Grille
1201 Shawan Rd
Hunt Valley, MD 21030
(410) 771-0505
http://www.theoregongrille.com/

The Oregon Grille on Urbanspoon

Posted on Minxeats.com.
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