This past Sunday Ben and I had the opportunity for a date night. So we decided to try some place we’ve never been — Crop Bistro. We have been interested in this place for some time, based on it’s dedication to local farmers. We were excited to learn that they offer a special Sunday Supper menu on Sundays. The salad, side and desert are all chosen by the chef and you can select your choice of main entrée from a short list. The price was right at $25 per person.
The restaurant itself is impressive. The décor is farily ornate, but classy. There is a lot of wood and gorgeous macro pics of veggies. The star of the place however is the chef’s table that is towards the back of the restaurant. The table itself is like a bar. It is hard to explain, but there is a large ornate frame around the bar that creates a window into the kitchen. Unfortunately we did not sit there, but hope to on our next visit.
The food was excellent. We started with corn breadsticks that tasted rich and buttery. Our salad was a “fall harvest” salad served with white and red beets, peaches, roasted red peppers and a baby greens mix of lettuce that was tossed in a vinaigrette. We noticed that there was some fresh mint mixed in with the greens which added a pleasant flavor.
Ben ordered the diver scallops with soy wasabi reduction and I ordered the pork tenderloin with black beans and rice. The scallops arrived with a sesame crust, sitting with some baby bok choy and other veggies in the sauce. The scallops were nicely seared and the flavors were excellent. The sauce was a bit strong for the scallops but paired perfectly with the vegetables. The pork was sliced into 1/4″ thick slices and rested upon some seasoned white rice and surrounded by some pleasantly spicy black beans and bacon. The pork had a slightly sweet glaze on it which contrasted beautifully with the heat from the beans. We both agreed that mine was the better choice.
For a side we were given a large plate of roasted butternut squash, potatoes and carrots. Ben liked these a lot, especially the carmelization from the roasting, but I didn’t find them too exciting. Both of us noted how nice it was to dine at a place that included such a great variety of veggies with each course.
Desert was apple crisp topped with vanilla cream. Ben and I both polished off our plates and considered this to be a fabulous meal to welcome fall with. We are looking forward to making our own apple pie soon and the first pot roast is in the oven as I type this.
We heartily recommend the Sunday supper at Crop Bistro… it is a great value and excellent food.