| rev:text
| - I realized that I don't normally rate a place on my first visit, let alone on any ONE visit. I usually have developed some kind of comfort, or rapport with a place, before I put in my two-cents. Really, that probably remains the best approach, particularly in trying to review it for someone who's never been. One can vouch for consistency, for example, and not be swayed by highs nor lows on any one particular visit. Obviously then, you can gather my first impression with Progress was a damn good one, right?
Well then, here I am back, a week later to the day. Same time frame, even. There's a bit more business tonight, a higher vibe, and two more staffers on-deck...a good sign, all-around. I put in my order, and go sit at the head of the bar, farthest from the kitchen. The four-top to my right has obviously been enjoying themselves, and were piecing through the pork loin rather slowly. I complimented their discipline in not stabbing each other over who gets what. I was informed that this about their tenth plate, so they were winding down, LOL. They even got a long bench along ONE side of the giant patio table. Nice!
The Bluefin crudot had sold out for the evening, and I was surprise with what the chef brought me as a replacement...the beet salad. I've never been a fan, and would have NEVER ordered this of my own volition. BUT, he had the confidence, and he proceeded to explain this artful array of fruits, cheese, and wild honey on my plate. Suffice to say, it works....and works beautifully. I'd gladly have eaten a 2nd portion back-to-back, and will not hesitate to put it into my rotation. More on that later.
Now then, the steak. I'm not a food writer, and I have little eye for the "arts". However, I know that plating is an art, and what was brought out to me could surely hang on a wall. 'Nuff said for that aspect. Again, it's the taste that counts...right? Some feel a steak is a steak is a steak, and it should stand on its own...alone. Obviously, that's certainly one way. However, I do enjoy accompaniments like good horseradish with prime rib, or pickled ginger on my sushi, and yes...sometimes sauce on Carolina BBQ. Well, I seem to recall some special baby roasted onions, and a whip of celery root on there as it was described to me. In truth, I barely had enough time to ask too many questions about the presentation before it was all down-the-hatch. Everything came together to compliment the meat, not overshadow it, nor diminish it. Surely the best steak outside of a steakhouse, that I've ever had.
Now, a bit more on the beets. I didn't mean to ignore its beauty on the plate, for it certainly had that. In hindsight though, this 'salad' would be what I'd recommend to you as a dessert item, on a menu that currently has no dessert items. With the fruits, cream and honey, it would really be a nice finish to whatever else you had explored there. So, just a suggestion for you before you try it out.
Once, again...I left with even more respect for Progress and anticipation of what I will try next, and some of the chef's ideas-to-come.
Enjoy!
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