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Eureka Springs restaurant dining at it’s best

January 31st, 2010 by Richard Grinnell

The winter months allow us more time to do two things, work on our bed and breakfast rooms and eat out at the restaurants here in the historic town of Eureka Springs, Arkansas. I tell Jan that eating out is a reward for working in the rooms. Sounds like a good reason to me. We like to go back to as many restaurants as we can to checkout any changes to their menu, service and food.

Recently we went back to the Crystal Dining room at the Crescent Hotel. Read on to see our comments and discover what kept Jan saying, “Wow, that was fabulous!”, for days.

Their current menu offers all inclusive five course meals at what we think is a reasonable price for the quantity and quality of food. Our meal included bread, appetizer, salad, soup, main entree and dessert. The prices range from $35 to $49.

First they brought out a bread starter we found unique in it’s presentation. Slices of fresh baked bread on a square plate with the bread piled on the corners and in the middle a mixture of olive oil and balsamic vinegar topped with a pesto sauce. Interesting presentation and taste.

For appetizer Jan ordered the Stilton Bleu Cheese Stuffed Mushrooms. When she took her first bite it was a Harry met Sally restaurant moment. The appetizer was probably the highlight of her meal. She did give me a small taste and, wow, what a mouthful of flavor.

Jan chose the Black Bean and Corn soup and I chose the French Onion Gratin soup. The French Onion soup was very tasty and I especially liked the topping. Not sure what kind of cheese they used in their version, but it was exceptionally good. Jan’s Black Bean and Corn soup was even better. The flavors really seemed to combine well together.

For a salad we had Bundled Grilled Heart of Romaine and Radicchio and Maitre D’ Spinach Salads. Both very satisfying.

Our entrees were Steak Diane and Scallops Christopher. The steak was classically prepared, served with fresh mushrooms, chives, shallots and coated with a Cream and Brandy sauce. Very tender and cooked just the way Jan likes it. The scallops were large and wrapped with prosciutto and perfectly pan seared. I have always like scallops and these didn’t disappoint me.

We thought it would be fun to end the meal with the flaming Cherries Jubilee. You could tell Aaron, our waiter, had prepared these many times before as he showed off his flair for dramatic presentation. It wasn’t just pretty to watch, it tasted good also.

At the end of the night we thanked Aaron for taking such good care of us and all the way home Jan kept saying, “next time you aren’t getting any of my Stilton cheese mushroom appetizer.” Guess I’ll just have to order my own.

5 Ojo Inn Bed and Breakfast, Eureka Springs, AR

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