St. John's Restaurant

When I say my favorite restaurant, I mean it.



On my last visit....



While we waited for our first course, we were treated to small bowls of chilled tomato soup with grilled shrimp and ramp Crème fraiche. After the first taste, my husband and I smiled at each other and settled into our seats knowing were in for a few hours of pure culinary bliss.



For our first course I ordered the quail and arugula salad with radicchio, honeybells and maple glaze, sprinkled with edible flowers. Potato and ramp soup with butter poached main lobster and black truffle oil. Mouth watering yet? I always get the quail at St. Johns. It's delectable no matter how it's prepared. Wondering what a ramp is? It's an incredibly rare wild leek that only grows in the Appalachian Mountains for three weeks. It has a wonderful garlic taste and for the next while can be found throughout the St. Johns menu.



I decided to be adventurous and try the leg of venison while my husband picked out a Buffalo steak. Mine was served with a gouda cornmeal souffle and marinated beets that perfectly complemented the gamey meat. The buffalo steak was absolutely divine paired with a scrumptious Béarnaise sauce.





The highlight of the meal was (of course) the dessert. As soon as I knew we were going to St. Johns, all I could think was....Chocolate Pudding. Chocolate pudding at a five star restaurant? Oh, you have no idea how good this dish is. Served warm with carmel ice cream, it may be the most divine dessert I've ever tasted.



I could eat at St. John's every night. Our server Catherine was wonderful, and the chef, Daniel Lindley, is pure genius. By the way, if you want to enjoy St. Johns quality food in a more casual atmosphere (and less expensive), check out The Meeting Place. I've never been, but I plan to try it out...very soon.