Review of Metropolitan

[bavila]

Capital review of Metropolitan

Perhaps eGulleter simdelish would like to add a word about her desserts?

[Malawry]

I have it on good authority that a version of the Chocolate Royale dessert will be appearing at the Pullets at 20 Paces cookoff next weekend.

Bavila, have you been to the restaurant yet?

[DTBarton]

I haven't tried Metropolitan (or Lemongrass) yet. The Aussies are taking over West Street, let's hear it for down under.

I do have to say that as for Capital restaurant reviews Terra Walters never met anything she didn't like! And describe with lots of exclamation points! Doesn't mean Metropolitan isn't good! But best to try yourself!

[simdelish]

Thanks, Bavila, for posting. (Good) PR is always appreciated.

I do have to say that as for Capital restaurant reviews Terra Walters never met anything she didn't like!  And describe with lots of exclamation points!  Doesn't mean Metropolitan isn't good!  But best to try yourself!

←

Yes, she is not one for negative reviews... (!)

The review was kind, and I appreciate being named, as most PC's are an afterthought. The funny thing, on the large blow-up poster of the menu which is inside the window at the entrance, the chef's name was accidentally left off, and only my name reads at the bottom... so I have been getting many calls from friends congratulating me on "my new restaurant."

I am always leery of a review done so soon after any restaurant opens, and now I can see first-hand from the other side the disadvantages. Yes, we are open and underway, but we are still (painfully) trying to train servers, staff, and kitchen help, hire for those positions not yet filled, and just basically trying to get off the ground. The menu is about 80% available, including my dessert menu. Lack of ingredients, needed equipment/serving pieces, and labor prevents both the chef and I from fully completing our intended offerings. That said, I do think what we are producing is good. Unfortunately, at least for me, I am afraid by the time I get the things I need, it will be time to change my menu for the new season...

We are clearly offering food and an experience different from what most Annapolitans expect and/or have been used to locally, -- and therefore, hopefully that means a step up in quality, creativity, service, and complexity/variety of offerings (wine, apps/entrees, and dessert). Things like the wine bar, the desserts til 1 am, the rooftop garden, the decor set us apart, in addition to the great menu.

As for my desserts, Bavila, thanks for asking-- yes, the Chocolate Royale is a top-seller (it's my longtime -- 10 yrs-- version of the Kit-Kat bar thing), only bested by the steak and the lobster risotto for kitchen income rank. The Cappuccino was not to be on the menu until winter, but the Chef loves it, and wanted it for opening. I am pleased with the response for "Pink & Green" -- the lime mousse and strawberry gelato -- but cringe at the comparison by the Capital to a key lime pie. (In fact, in looking at the respective recipes, there literally is NO common ingredient -- egg whites, fresh lime, sugar, and whipped cream in pate sucree, as opposed to egg yolks, sweetened condensed milk and bottled key lime juice in a graham cracker crust.) My summer fruit consomme is truly refreshing, and addictive thanks to the chocolate-hazlenut ravioli floating in it -- but alas, not as popular. I may be switching that out soon to a sort of peach-corn bisque, now that both those ingredients are in season, local and luscious.

I wish the review had mentioned that all my frozens are made from scratch, in house: chocolate-Grand Marnier, vanilla, banana 5-spice ice cream, the strawberry and nocciole gelatos, and all the sorbets -- mango, citrus, raspberry, coconut, kiwi, passionfruit and prickly pear.

Once I find an assistant, and have more time, we will be offering a plate of petit fours at the end of the meal, so more good things to come!

(commercial now over )

thanks for the mention, and do visit us! Tell them "I'm a friend of the Pastry Chef..." LOL, everyone else does!

[bavila]

I have not been to either Lemongrass or Metropolitan --- yet. But I think I might have to hit the desserts at Metropolitan soon as sweets have been my major indulgence with this pregnancy.

What I loved about the review was the description of the location of the restaurant, "uptown" on West Street. As if Annapolis were a bonafide city with an uptown and a downtown! (oh, there goes that exclamation point again!)

[DTBarton]

http://www.washtimes.com/weekend/diningout.htm

[bavila]

I finally made it to Metropolitan last weekend for a little anniversary dinner. All in all, it was one of my best restaurant experiences in Annapolis. The decor was comfortably lush -- white leather arm chairs, lots of chic wood panelling, creamy silk curtains creating cozy nooks. Our server was knowledgeable and accomodating (though he could have been a little less "on" -- no big deal, really). The food was impeccable with only minor exception.

What I liked most about the menu is that it strikes a great balance between providing the diner with new experiences (mushroom "latte", flavored foams, etc.) while still doing a beautiful job with standards. Here's what we had:

canape: seviche (white tuna, maybe?) on yucca chips -- velvet texture to seviche

app: proscuito wrapped scallops, ground pistachios, mango foam (superb!)

main1: lobster and porcini risotto and butter poached lobster tail, parsnip puree, basil oil, parsnip chips -- just right, but I did have order envy for...

main2: pink and black peppercorn tenderloin with mushrooms (porcini and cremini?) -- perfect

side: fries with porcini ketchup -- fries were underwelming, but still good

dessert1: chocolate "antipasto" (biscotti, ice cream, fudgy espresso cracker, "salami" of chocolate, dried fig and nuts) -- biscotti not to exciting, but I LOVED the chocolate salami

dessert2: brioche bread pudding with maple bourbon walnut ice cream -- the ice cream was awesome, but the bread pudding was too plain and too dry (though admittedly I'm partial to the whole NO-style rum sauce soaked variety)

This was from the winter menu. Spring menu should be out soon, along with a new wine list (which I'm not qualified to comment on!).

Metropolitan moves to the top of my list of fine-dining recommendations for Annapolis.