| rev:text
| - Executive Summary:
Patio/pool with food service: menu with good variety, average quality food preparation. Could be quite nice if they paid attention to detail, and got a drink menu. Nice sunny patio, cool-temperature pool, with decent facilities and atmosphere.
The Caveat:
This review is only related to the patio/pool. We went there because we had a TravelZoo coupon ($15 for $32 of food).
The Facilities:
The building itself is a little older, but appears to have recently gone through a sprucing up and rebranding exercise.
The poolside patio has newer furnishings, plenty of fresh towels, and up-to-date pop music playing to add atmosphere. The hot tub is inside and downstairs from the patio, but was under maintenance (fresh chemicals) while we were there. I'd recommend to management not to do such maintenance on a Saturday afternoon...since the pool is quite cool and even the kids splashing around started pining for warmth!
Most of the patio area stays in the sun through the afternoon, at least in late June, early July.
The Crowd:
Obviously the makeup mostly reflects the hotel patronage. When we were there, most of the patrons appeared to be from a kids Lacrosse tournament, therefore it was mostly kids in the pool and parents lounging. A few mid-20's to 30's couples sunbathed.
The Food:
The menu is an eclectic mix of dishes from various cuisines. The price range is low teens for appetizers and some entrees, through to twenties for fancier steaks and the like. Nothing will blow you away on this menu, but you'll probably find something to pique your interest. We had the seafood salad ($16) and the grilled jumbalaya ($16). The seafood salad had scallops, shrimp and salmon on a bed of spinach with a zesty dressing. The salad wraps up my overall impression of the food: decent variety, prepared in an average manner, but with potential if they just were a bit more careful.
The scallops were cooked okay, but could have a bit more of a seared outside. Also, they could have taken two seconds to remove the small, hard attachment muscle from the outside of the meat (a pet peeve of mine). The goat cheese was a nice tangy addition that worked with the lemon and seafood, but the sun dried tomatoes did not really anything to the dish. The salmon was overcooked for my liking, but I resigned to the fact that many people are used to it this way.
The jumbalaya was a "deconstructed" version, with the 5-grain rice in a mound on the side, and a tomato-based sausage stew dominating the plate mixed with spicy chicken breast pieces . A nice touch here was a fresh fruit salsa on the stew, but on the downside the on-the-plate assemblage of the ingredients lacks the warmth (for lack of a better word) that a one-pot jumbalaya magically summons.
An area for improvement would be to have a drink menu, rather than just "beer or some booze". We had corona and sangria, but only using knowledge we gleaned off the Web site before going.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)