Father’s Day Feast

Village Tavern is a dad pleaser. 

By Jan Walsh

One of Daddy Joe’s favorite restaurants is Village Tavern. So, we make Father’s Day reservations for four: Kev, Jordan, Joe and me.

Corporate chef, Mary Grace Viado welcomes us at the door. We start with hand crafted cocktails of Bloody Mary, Blackberry Tennessee Mule, and Godiva Chocolate Martini. We finally opt for the lunch menu items although both the weekend brunch menu and the lunch menu are offered. Bacon-Wrapped Scallops, Maryland-Style Crab Cake, and Hot Crab Dip are selected to share. The large, delicate, and delicious crab cake is overfilled with lump crab meat and is served with mixed greens tossed in a marvelous miso. The delicate scallops are wrapped in crisp applewood smoked bacon and glazed with teriyaki. The crunchiness of the bacon juxtaposed with the melt in your mouth scallops make a memorable dish. Highly recommended! We also share, OHH and AHH over the hot crab dip of backfin crab meat, as we slather hot crab onto the toasted garlic points.

As entrees, Kev and Jordan cannot decide between the Prime Rib with Au Jus and Brick Chicken. So, they order one of each and share. Joe was tempted by Grilled Meatloaf. But I knew what he would order before he did, Southern Shrimp and Grits. He always orders shrimp and grits if it is on the menu. And I opt for the Grouper Hemingway. The brick half chicken is a moist and tender beauty. The prime rib is offered in eight or twelve ounces. Seared under a hot cast iron skillet until crisp, the Certified Angus Beef is served with an herbaceous jus. All 12 ounces of the prime rib is a tender, pink throughout, and rich in beefy flavors. Kev calls it a home run! Sides of fresh green beans and garlic mashed potatoes round out both this comforting chicken dish and the prime rib plate. Eight succulent shrimp float on a bed of Anson Mills Organic stone Ground Grits that are bursting with bits of corn and among the most flavorful grits we have ever tasted. The dish is crowned with bits of applewood-smoked bacon, mushrooms, and green onions, which add texture and layers of earthy flavors. And my Grouper Hemingway is a gorgeous catch of grouper atop angel hair pasta, in a light and lovely synthesis of white wine, lemon, tomatoes, capers, and parmesan.

Chef surprises Joe with a special version of her Double Decker Cheesecake, with Happy Father’s Day greetings to “Mr. Joe.” We all share this tasty tower of chocolate along with the Warm Butter Cake. This cake is plated with ice cream and fresh strawberries. The ice cream melts into the warm cake melding into a creamy, fruity, cakey delight.

Thank you, Chef Mary Grace for the fabulous Father’s Day feast!


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