Townsend: refreshingly French

Had a great meal last Friday at Petruce et al.  Asked for a recommendation for Sunday night and the sommelier recommended Townsend.  He told us it would be receiving a great review in the Inquirer on Sunday.  On the way home we called for a reservation and were lucky to secure one.

Called about corkage fee. They have a policy of buy one bottle and drink one of your own.  (Lot of wine for two people, but brought a nice Syrah anyway and decided to skip cocktails, maybe take home what's left).

I started with Sweetbreads with Beef tongue and yummy sauce.

Barb started with Yellowtail and sliced apples.  Sashimi quality for sure.

We decided to have a warm fresh veggie salad and split it.

Wonderful entrees:

Rabbit three ways: leg, rolled saddle and puréed liver.

Barb, of course, went the healthy route with Cod, and a small side of Brandade.  

Unlike classic French, veggies were different with each plate.  

For dessert we shared a Chocolate Soufle with Pernod ice cream.  Outta site.

Servers couldn't have been nicer.  Chef came out and chatted along with his wife.  Very charming.  Hope to return soon.  Unlikely considering all their great press which is very well deserved.

Meriday's in Naples - outstanding find

I

Barb and I have been curious about this recent addition to the Naples restaurant scene.  Decided to go last night.  It's in a resort just south of town.  No problem parking.  

 Very cordial and pleasant staff.  Wide open kitchen with 3 chefs and a dessert chef.  Price fixed options only (except in bar).  2,3 and 4 course options plus a dessert with any of the choices.  Barb had the 2 course and I had 3 (surprised?).

She started with Seared Scallops, baby carrots, parsnip purée.  

I had Stuffed Quail, dried cranberry, pancetta, Tokyo turnip. 

My middle course was an excellent Sweetbreads dish with button mushrooms and Mirepoix.  Forgot to take a picture, so I'm inserting a photo of someone else's Shrimp with grits.

Barb's next dish was Mangrove Snapper with "cauliflower couscous, blistered tomato vinaigrette, sauce Vierge.

I had Duck Breast, with Butternut squash purée, goat cheese, beets, and ginger gastrique (not pictured).

For dessert I had Sticky Toffee Pudding with Brown Butter ice cream and Barb had Apple Sauvignon Blanc Sorbet.

This was an absolutely delicious meal.  Every single dish was beautiful and a delight to eat.  The restaurant is open, tastefully decorated and offers views of a marina from every table.  The wine list is on the high side, but they offer very fairly priced wines on a separate list by the glass or bottle.

The servers are all very informative and pleasant with no attempt at intimidation. 

When your food comes out, they bring everyone's dishes at the same time with no expectations of an "Ooh La La" (like Le Bec Fin of yesteryear).

This is absolutely the best new place to dine well in Naples.  We'll probably return next week. 

Chefs in the kitchen.

Sommelier and Hostess/server/watcher and returner of dropped credit cards.  

Almost forgot to mention the rolls baked on site by the dessert  chef.  They're dope. I think they structure the meals to include dessert so they can keep this awesome dessert chef.