FREDERICK, Md, February 29, 2012—Frederick’s Restaurant Week takes place from March 5-11. 2012. Participating restaurants will have special prix-fixe menus, with chefs preparing 2-course and and 3-course special menus. During Frederick Restaurant Week, lunches are offered at $15.12 for a 2-course meal and $20.12 for a 3-course meal. Dinners are offered at $20.12 for a 2-course meal and $30.12 for a 3-course meal.
The Tasting Room and Firestone’s Culinary Tavern are among the restaurants you will have a chance to try. They’re right next door to each other, so you can do a little hopping around for different courses. The Tasting Room is modern and chic, with floor to ceiling windows.
Cocktails definitely have the mixologist’s touch, utilizing localvore ingredients like McCutcheon’s apple cider in their drinks, prepare their own syrups and incorporate a variety of bitters, which is a hot trend in drinks. Try the Apple Pie Moonshine, which goes down deceptively smoothly. Firestone’s Culinary Tavern has two distinct hearts in its beautiful, dark polished wood ambiance.
Downstairs is a lively, youthful bar scene. Upstairs has cozy, romantic tables overlooking the historic buildings outside. The gastropub menu shows Continental and American influences.
Firestone’s prides itself on creative, theatrical presentation of many of their dishes. Their oyster shooter cocktail is a fine example: the server brings the peppery Bloody Mary shotglass along with a huge raw oyster in the shell, cutting it whole into the drink. “Bacon and Eggs”, an appetizer, is confit Duroc pork belly, sunny side up quail egg, blini, apple maple gastrique. It’s a perfect starter size, with the cute, mild quail egg a perfect complement to a luxurious form of bacon. The pork belly was crispy, rich and meaty.Another superb appetizer, served on a carving board, is terrine of chicken and foie gras, pear mustard, brioche, sweet Cabernet reduction and celeriac salad. The fois gras is in the center of the very tasty chicken terrine.
The salad is a great counterpoint to the richness of the soft meats. The seared “diver” scallop is prepared with Applewood bacon, cauliflower risotto, aged balsamic vinegar and truffle oil. The scallops are large and meaty, with the pork belly providing an even more savory taste. The cauliflower was lovely and flavorful. They also serve an appetizer sized version of this dish, with a slightly different preparation. The pork loin served with beans and collard greens is a very generously sized, hearty entrée. The pork is very rich, moist and the collard greens retain their fresh texture.
Chocolate terrine is a sinfully dark and decadent dessert served with creme Anglais and raspberry coulis. A totally fun—and refreshing after a rich meal—dessert is the “Jack and Coke”. It’s house-made whiskey ice cream served as a float: your server pours in fresh Coke.
If you decide to spend the night in Frederick, Frederick’s Courtyard Marriott will be running special Restaurant Week rates. There are a number of amenities, including their own bistro on-site that’s participating in Restaurant Week. You can get a good, healthy breakfast served on their colorful, modern furniture and they serve Starbucks coffee. The rooms are chicly appointed with plenty of fluffy pillows on the bed.
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