One of the things I really like about Three Doors Down is the fact that the ingredients are fresh, and the menu changes according to what is available. So when I recently ordered this salad: Red Leaf, Roasted Beets, Orange Slices, Caveman Blue Cheese, and Citrus Vinaigrette, I wondered if it would still be there on another visit. I found that it was when I came back the next week--hooray-- and not one thing about it disappointed me either time. As I ate each bite of firm, mildly sweet beet, perfectly combined on my fork with a bit of each of the other ingredients, I kept thinking, ""Wow! This is so good. It tastes great. It's crisp and cold. I'm so happy that I've discovered roasted beets!""
That first time I ate the roasted beet salad, I had a nightly special entree to complete my meal, a fish called skate surrounded with lentils, celery root, shitake mushrooms, pancetta, and truffle cream. My drink, a Manhattan, sort of blew me out of the water. I'd never had one before and found the combination of sherry, vermouth and bourbon astounding.
The second time I ordered the roasted beet salad, I also had an exquisitely creamy, robust appetizer with it, the Oregon Mushrooms, Madeira Cream Sauce, and Goat Cheese Crouton. My drink on this visit was a fine cocktail of house-made fig liqueur, prosecco and a lemon twist--yummy. Talk about perfection poured atop a thick, finely crisped crouton! My gosh, I'm going back again soon and have another one! I bet it'll still be on the menu.
Pros: Variety of Food & Drink, Knowledge of Servers & Bartenders
Cons: I can't go but once a week, drat!
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