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| - I haven't been to any Bonefish Grill location, so I was excited to try this new eatery in Town Square. My visit last August was pleasant with just minor hiccups. I spoke well of them and planned on returning. Six months later, my dining experience was just okay -- not bad, but nothing spectacular.
By no surprise, I was really taken by their Bang Bang Shrimp ($10.90) -- fried shrimp tossed in a deliciously creamy and spicy sauce. It's their signature dish (complete with trademarked name) and there's a reason they build all their marketing around it. The appetizer, however, wasn't as good the second time around. I'm not sure if it was just the preparation that evening or if that's just how it's served now. They also offer their prized shrimp in tacos and for $5 on "Bang Wednesdays" (4pm-closing).
Other appetizers: Twisted Edamame Hummus ($5.50) -- topped with roasted tomatoes, pepitas, and served with crispy flatbread chips and Wagyu Beef and Ginger Dumplings ($9.30) -- pan-seared with crispy onions, Thai peppers, and soy sauce. The hummus was all right, but the dumplings were pretty good.
During my first visit, I opted for the Chilean Sea Bass ($29.90) with Chimichurri sauce (no longer offered) with two sides: Chorizo, Edamame, and Corn Slaw and Red Quinoa Salad. The entrees come with a seasonal vegetable and additional choice of side, however, I requested another side in lieu of the vegetables and paid an extra dollar. The fish was exquisite. All their fish are grilled over their wood and it was delicious. It was a really nice size for the price as well. The Chimichurri wasn't very good though. I really liked the slaw topping, but the quinoa salad was flavorless.
Ruben and I shared the Baja Fish Tacos ($14.10) during my most recent visit. It's made with grilled Tilapia, flour tortillas, mango salsa, lime crema, shredded lettuce, and served with housemade chips. The fish was good, but I didn't enjoy anything else. I'm not a fan of the use of flour tortillas for tacos, I didn't care for the mango salsa, and the lime crema didn't add enough pizzazz. The housemade chips were okay, but had no flavor.
For beverages, my friend and I shared a bottle of Sauvignon Blanc: "Attitude" by Pascal Jolivet, France ($36) and I also tried their Signature Pomegranate Mango Red Sangria ($5.50). Both were really great selections. They also have a white sparkling sangria, but the server suggested the red.
Desserts: As a recommendation from our server, we tried the Jamaican Coconut Pie with Rum Sauce (no longer available). It was a warm coconut pie (well, ours was improperly reheated) with very strong rum sauce. Not very good. I also tried their Crème Brûlée featuring Madagascan vanilla custard served with fresh seasonal berries and whipped cream ($7.30) and Chocolate Crème Brûlée - decadent and creamy chocolate custard made with a hint of Grand Marnier and housemade whipped cream ($7.30). The Crème Brûlées are definitely good. I really like that they used Madagascan Vanilla since it has a more robust flavor and the Chocolate version was delicious! That splash of Grand Marnier really made it.
Service has been odd. Both times, the servers have been really nice, but there's been disconnect between the servers and the kitchen or something. The servers would disappear for long periods of time, but otherwise would be very attentive. One of our friends didn't receive his pre-dinner course prior to our entrees, but the server was nice enough to remove it from our bill. It was still difficult for him to enjoy though. Also, there was absolutely no timing between appetizers and entrees. The complimentary bread is delicious, but it wasn't offered the first time.
I do like the ambiance and decor, but it seems to have identity issues. The decor, menu, and prices portray a nice "date night" dining establishment, whereas the butcher paper, vinyl tablecloths, and heavily fried menu feel like your typical casual dine-in restaurant (without the benefit of cheap prices). For the most part, the food quality seems (slightly) better, but not sure if it's worth it.
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