When the chef says he’s going to cook for you, and you plead that he take it easy because you’re off carbs? And you have a great meal and still stick to your diet? That’s a great evening. Thank you Mike Cutney!
SCF fans will recognize The Twisted Oak from a previous visit in 2015. And here’s a link to a Restaurants We Love by FoSCF Bill Cary.
No need to go all into the background again, so let’s get straight to the food. I’m out of the restaurant-reviewing business, so I didn’t take notes. Don’t expect a big critique here!
Octopus with tater tots. (Did not go there.) Texture was perfect.
Greens with egg and yogurt sauce. We mixed that yolk in and made a mayonnaise-y dressing. Fantastic.
Roasted vegetables. Heavenly.
OK. I had one raviolo. I could not resist.
Pork belly and scallops. Yes.
Risotto, of which I also only had one bite. Boo enjoyed that immensely.
And, my favorite dish of the night. A beautiful piece of fish (trout? bass? I’ve asked Mike and am waiting on his reply) with a mushroom-y broth and lots of herbs. Divine.
Cheers to us in the mirror.
