With a comfortable, upscale ambience and New York-quality nouvelle classic cuisine, David’s Restaurant & Lounge is getting rave reviews.
My beau, Bruce, and I made a reservation on a Thursday evening because we also wanted to hear Grammy-nominated Aaron Bing on saxophone, who plays in David’s lounge. We started out with some cocktails at the bar, and then moved to the main dining room, which is a unique combination of Old World style and a contemporary, relaxed atmosphere.
We started with an Amuse Bouche, a little bite of artichoke with mozzarella, on a crostini, and wrapped with prosciutto. Everything at David’s is made in house—even the mozzarella is pulled by hand. We also enjoyed Foccacio with an amazing pesto dipping oil. Our server, David, suggested a Reisling, North by Northwest, that was surprisingly dry, perfect with our openers.
A stuffed yellow tomato was next, bursting with basil, scallions, and mozzarella, presented on the plate beautifully. A Brie en Croute was brought to the table, served hot and gooey in a house-made puff pastry, with a fruit puree of blueberries, blackberries, and cranberries, and crostini.
Next we sampled a glass of Macon-Villages Chardonnay, a delightful French wine, which paired well with our next item, Soft Shell Crab in a white wine, shallot, lemon and dill sauce, served with creamy Anson Mill grits. We especially loved the way that the crab was lightly dusted with flour, not battered. The dish really highlighted the sweet flavor of the crab. The grits were nearly the consistency of mashed potatoes—a perfect dinner accompaniment.
Deborah brought us lemon sorbet as a little palate cleanser, and we took a little break from our savory meal to peruse their wine and menu offerings, which are presented on an iPad. What fun to scroll through and read all the details about their wine selections!
I was yearning for more seafood, and the Seafood Risotto really hit the mark. Seared Scottish salmon sat atop a jumbo lump crabmeat and tomato risotto, that also included diver scallops and fresh, local shrimp. The seafood was perfectly cooked, rich, and delicious. Bruce’s entrée was Filet Oscar, an 8 oz. prime Filet Mignon, topped with jumbo lump crabmeat, béarnaise sauce, and prosciutto wrapped asparagus. Served with whipped garlic potatoes, the dish was splendid. The filet was beautifully cooked, rare, tender, just the way he likes it. Our wine pairings for these entrees were fantastic: a 2009 Rosenblum Zinfandel, a robust and peppery varietal, and for the seafood, and a 2011 Diseno Malbec, a big, outstanding wine that was perfect with the beef dish.
We all know I can’t walk away without s sweet ending, and we enjoyed a trio of David’s favorite dessert offerings: Vanilla Gelato, Flourless Chocolate Torte, and Homemade Apple Tart, served warm, with walnuts, blackberry puree, and crème anglais.
How could this meal get any better, you ask? We meandered back into the lounge, settling into a comfy sofa, listening to the smooth jazz of Aaron Bing. For reservations to this very special restaurant, call (904) 310-6049.