Keith chose this place to celebrate his recent promotion. We ordered a bottle of 2021 Clos du Val Cabernet Sauvignon from Napa Valley, CA and it was the perfect wine to accompany our classic meal. With a deep garnet color and jammy notes, the blackberry and cherry flavors made for a smooth elegant drink.
To start we shared the Oysters on the Half Shell served with mignonette, cocktail sauce, and lemon wedges. Today featured Orchard Point from Northern Chesapeake Bay. They were very clean and a nice way to kick off the meal. We also enjoyed the large Shrimp Cocktail, which were plump and sweet. We were also served delightful Parker House rolls that were fluffy and warm, with salted butter.
Next, we shared the Signature Caesar salad made with romaine, baby red oak lettuce, garlic croutons, parmesan, and an anchovy-heavy caesar dressing that I loved. This salad was more than enough for two people to share.
For his main course, Keith ordered the 22 oz Bone-In Ribeye with a side of Roasted Mushrooms. The meat was cooked perfectly to his liking and had great flavor. The mushrooms were also quite hearty.
I ate the Grilled Salmon served with roasted cauliflower, fingerling potatoes, green beans, and a lemon-brown butter. It had a little tartar sauce on the plate that was unnecessary. The fish portion was very large and although I tried, I could not finish it all.
We chose a liquid dessert to end the meal - Espresso Martini made with Stolichnaya Vanilla vodka, Mr. Black, Demerara, and double espresso. It was strong!
Overall, we had a classic steakhouse meal at Rare and while service was decent to start, as soon as it got more busy they were slammed and our dessert drinks took nearly thirty minutes to arrive. We didn't mind so much, since it gave us a chance to digest and talk without feeling too rushed.
Total Rating: 4.03
Food: 4.5, Price: 3, Service: 4, Ambience: 3, Accessibility: 5
