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Review content:
After my second visit to Crow, I am smitten. My first visit I thought the food was good, but not exceptional. Tonight I had the good fortune of sitting at the kitchen bar. This may have been one of the best dinners I've had in a long time. I do agree with earlier posts that the service could be better (flow/execution). The hostess seems to be a bit non-existant and they lack style at points. Nevertheless, I'm not dining at Crow for just the service, its really all about the food. We started with the Salumi cured meats, which of course were good (I wish my waiter had told me what was on the plate presented to me). Crow in some ways could learn from other establishments such as Volterra who are well educated regarding the ingredients on the menu.
My green salad was above average, what really made the simple greens stand out was the dressing. The greens could of been a bit fresher.
The main course is what makes Crow exemplary. My dining companion ordered their infamous chicken. All I can say is wow. This is the moistness, flavorful and perfectly cooked chicken I've ever tasted. I could eat this chicken at least once a week. And what amazes me is that after watching the chef cook a multitude of chickens- simply coating each piece with salt, pepper and olive oil- I wish I could replicate this at home. Somehow, my similar technique does not yield the same results. I ordered the fillet mignon- which was a STEAL at only $25, this steak was better than pricier steaks I've ordered. My fillet was cooked exactly how I ordered it. The Stilton on top was creamy and pungent. I'm surprised I enjoyed it after indulging in cheese all day at the festival (that's beside the point). My wilted greens with fingerling potatoes were well done- a nice balance of flavor. The steak really took center stage. Sauces complemented the food without overpowering. I truly enjoyed watching the chefs create their masterpieces. I found myself often wondering, how they could create such flavor with using such simple cooking techniques.... All I can say it that they know what they are doing and continue to do what they do best, let the food shine.
Here's one of my only complaints. The wine list is extensive, however the wines by the glass are lacking a bit. I don't think the wine recommended by the waitress really complemented my steak. They should know, which wines suit the entrées best. Lastly, my favorite department dessert, didn't grab my attention tonight. Creme brulee, often on most average restaurants menus doesn't belong at Crow. The menu is missing the simple, I'm not super hungry and I want something light dessert. Part of this was my problem that I don't like rhubarb, the seasonal fruit dessert. However, there needs to be something in between the dark chocolate stout cake and the ice cream sundae. Dessert at a restaurant like Crow needs to have the wow factor- something I can't or don't make at home. None of the desserts offered this particular evening fit that bill.
Regardless of the few shortfalls Crow has won over my heart. Crow is exactly what Queen Anne needs, a casual upscale restaurant focused on good food, quality ingredients and a stylish location (parking is a bitch). Crow has officially become part of my restaurant repertoire.
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