Skip to main content

Tasting Notes: Tarpy's Roadhouse

Fifteen years ago, Jake and I celebrated our wedding with a beautiful, sun-kissed afternoon on the upper patio at Tarpy's Roadhouse.

Funny story: when we told my parents that's where we had chosen for the reception, my mom pitched a fit. "Why are we having your reception at a roadhouse? What does that mean anyway? Roadhouse. That doesn't sound appetizing at all!" she objected.

It's just a name, Mom. I assure you there are no animals or carriages there anymore. And it's close to the church.

She assented and we have a lovely lunch surrounded by friends and family. The meal was served in the library and on the patio. Then we danced and sipped the afternoon away and - yes, it's true - I won the limbo contest in my wedding dress.

So, when my parents offered to keep the boys overnight for our anniversary, I dug out a gift certificate that a friend had given us during the holidays. I heard that Tarpy's had rolled out a new menu and I figured it was a fitting evening to try it. We haven't eaten there in years. I think the last time we ate there together was the day I found out I was pregnant with D. Yes, it's been that long. I've eaten there for work meetings and for girls' nights, but I hadn't been there with Jake in over a decade.

We had just hit two different wine tasting rooms, so we didn't order any wine with dinner. And I had my Matcha-Yuzu Cheesecake waiting for us at home, so we didn't order dessert either. But we sampled two bites offerings, one salad, one entree, and two veggie sides. These two were my favorites...


Coal-roasted beets. These magenta lovelies were swimming in a pool of cumin-scented yogurt and sprinkled with Pistachio Dukkah. The beets were perfectly done.


Blistered Salmon Belly Bun. If there's salmon belly on the menu, I'll order it. No matter what. I should have skipped our entree and ordered two more of these! It's served with charred okra, scallions, sambal and honey. Nicely done.

And though I didn't take photos of them, our veggie sides were tasty, too. We ordered Bacon Braised Chard and Roasted Cauliflower and Brussels Sprout Leaves with Bourbon Syrup.

The two larger items we ordered - the salad and the main dish - were just okay. They were interesting combinations of flavors, in theory, but execution was slightly off in my opinion. So, I'm glad we tried out the new menu...I'm just really glad I had a gift certificate to cover it.

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas