ovenbird
February 15th, 2009, 12:14 PM
Hey all, If we post about the best restaurants we have visited and are no longer open, maybe someone entrepreneurial will get an inspiration.
My first is the Riverside Restaurant in Ozark MO. It had a wonderful varied menue from fried chicken to Lobster Thermador. I was a kid, about 12, and my parents ordered for us, so we got the chicken, which was very very good, and they had the absolute best corn fritters I have ever tasted!
Next is the Flame Room in downtown Cedar Rapids. They were the lower level of an old movie theater. They served great steaks and chateaubriand for two. THey taught me how beef should taste. Everything there was very good. They also had a complementary appetizer tray that came out right after your beverages, that had pickles, pate, cheese, and crackers.
Third was Devon Oyster Bar and Grille in DC. They served fabulous seafood. I had sword steak that was grilled to perfection. The salad, rice pilaf and steamed veggie medley were all perfect. They brought out all the biscuits you could eat. The baker brought them directly from the oven, on their old blackened baking sheet, and served them with tongs throughout the dining room. They were to die for light flakey biscuits I have never been able to duplicate.
So what have you got?
My first is the Riverside Restaurant in Ozark MO. It had a wonderful varied menue from fried chicken to Lobster Thermador. I was a kid, about 12, and my parents ordered for us, so we got the chicken, which was very very good, and they had the absolute best corn fritters I have ever tasted!
Next is the Flame Room in downtown Cedar Rapids. They were the lower level of an old movie theater. They served great steaks and chateaubriand for two. THey taught me how beef should taste. Everything there was very good. They also had a complementary appetizer tray that came out right after your beverages, that had pickles, pate, cheese, and crackers.
Third was Devon Oyster Bar and Grille in DC. They served fabulous seafood. I had sword steak that was grilled to perfection. The salad, rice pilaf and steamed veggie medley were all perfect. They brought out all the biscuits you could eat. The baker brought them directly from the oven, on their old blackened baking sheet, and served them with tongs throughout the dining room. They were to die for light flakey biscuits I have never been able to duplicate.
So what have you got?