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| - I had wanted to sample the fare at Herbs & Rye for some time, based on the recommendations of Yelp Friends. Finally, the moment came, and Diane and I passed through the darkened entrance. We were there for the food--not the creative drinks--and looked forward to a sumptuous dinner.
First to be set before us by our friendly server Eddie A was delicious fresh-baked French bread and soft butter. This was quickly followed by a lovely-looking Shrimp Cocktail featuring six medium-sized red-tailed and white-topped shrimps curled over the serving plate. The cold crustaceans tasted very good after being dipped in the zesty traditional Cocktail Sauce that accompanied them.
Next was a novel surprise: an Iceberg Wedge that, instead of being crafted in the shape of a wedge as expected, was about two-thirds of a head of Iceberg Lettuce that had been sliced straight through the top to resemble a high mesa somewhere in the Southwest. Festooned on the flat leafy surface were slices of tomato, red onion, bacon, Bleu Cheese crumbles, croutons, and a rich and ample supply of Bleu Cheese Dressing. This was an excellent, crunchy salad course.
Produced after this were my 9 oz. Filet Mignon with Brandy Cream Sauce & Peppercorns, and Diane's 12 oz. Ribeye Steak. My entree was largely medium-rare as ordered, but a few parts of it were slightly undercooked. Diane's Ribeye, on the other hand, was overcooked--more medium-well than medium-rare as she prefers. When asked if her steak was cooked as she had specified, she admitted that it was more done than desired, but said that it was okay and she would eat it. "No," said our server. "We'll prepare you another one, and take it off the bill. We want you to come back." My wife politely declined the gracious offer, and slowly picked at her steak and sides until not too long afterward when suddenly a steaming plate was placed before her, with a new, obviously medium-rare and glistening 12 oz. Ribeye mounted on it. The kitchen had quietly prepared a new steak anyway. She accepted the promising substitution, and her old steak was immediately removed. This fresh and juicy steak she really enjoyed, accompanied by a luscious Macaroni & Cheese side with bacon added. I sampled the Mac & Cheese, and the hot white cheesy sauce really was delectable, just as was the Brandy Cream Sauce that covered my Filet and provided a liquid base for it.
We had other sides to indulge in as well. Sauteed Button Mushrooms were hot and meaty, and I opted for the deluxe version of Sweet Potato Tots with Honey & Marshmallow Crust. Large marshmallows were nicely melted over tater-tot-shaped knobs of sweet potato that had been sweetened further with honey.
While we were eating our meals, mob movies were playing without commercial breaks on a large flat-screen TV mounted behind the bar and facing our booth. It was actually quite enjoyable to have that as a backdrop, and we became engaged in following the action. The final delight of the night was the gigantic, warm, and freshly baked Chocolate Chip Cookie a la mode that was presented with long trails of Chocolate Sauce drizzled across the massive cookie and streaming down the two large scoops of Vanilla Ice Cream that rested on top and stood like silent sentinels. It was a great dessert, and a sweet way to end our leisurely stay.
P.S. True to our server's word, when the bill arrived, besides a 50% price reduction off the cost of my Filet for dining during the extended Happy Hour, no Ribeye Steak appeared on the tab. It was an unnecessary but generous and classy gesture. So, I reciprocated by leaving a substantial tip. And, I am sure that we will come back.
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