Basnight's Lone Cedar Cafe' OBX NC
Many OBX chowhounds know that this veritable institution burned last Spring. With a lot of effort they re-opened about a month ago. Glenn and I recently had dinner and I can say it was pretty much as expected...
The new resto is incredibly large...huge Bar, for smokers, a large main dining room and two smaller dining rooms, one that wasn't even open the night we visited. It appears that every table has a great water view and that only adds to the charm. The main dining room, however, is incredibly noisy...it brought back memories of eating in the school cafeteria. I understand that they are planing to address the noise issue with some tapestries on the wall for noise absorbtion.
We ordered "prosciutto wrapped scallops in a pepper jelly sauce" for the ap. The five scallops were large, but a bit over cooked. They weren't "Wrapped" in prosciutto, but had some cruncy bits sprinkled over the top. The sauce was nothing more than a red pepper jelly heated and thinned with a bit of water. Pretty forgetable.
I was delighted to see shrimp and grits as the evening special. I was, however, very disappointed with the preparation. Lone Cedar's idea of shrimp and grits consisted of lots of spicy andouille sausage sliced and sauteed with a bit of red pepper and onion and some shrimp tossed in and allowed to cook in the pan juice of the sausage. There was no roux, no real sauce to speak of. The grits were creamy and cheesy and tasted great, but suffered from the overpowering andouille. It warns on the menu that the dish is spicy, and I like a bit of heat, but the combination of flavors was lost with so much sausage. Pity.
Glenn ordered broiled scallops, served with a baked potato and sauteed veggies. The veggies were delicious--mixture of brocolli, carrots, little onion maybe (Glenn was understandably stingy with the tasting of the best dish on the plate!) The potato was adequate, but was served without butter. The scallops, again, were a bit overcooked and he regretted ordering them as we had the scallop ap. But if they had been just cooked a little less, he would have been thrilled.
He ordered creme brulee for dessert (his favorite). It was huge and nicely carmelized on the top, but the creme could've used a bit more vanilla flavor. But it was creamy and delicious and not "eggy" like many brulees I've had. Glenn had a big smile on his face after eating it.
Overall, the service was great. Our server was attentive and friendly without being intrusive. She even got the manager to adjust the AC as I was shivering (literally)!
There was a table of 8 fishermen next to us who had brought their own catch to the place and were awaiting their entree's when we left...they appeared to be having a fantastic time.
We got out of there for around $80.00 with tax and tip. No wine or alcohol of any kind...just sodas and coffee.
This is typical Outer Banks food. Will I go back?...probably...it's such an institution here. But the next time I drop $80.00, I think I'd prefer an entree' and a glass of wine at the Blue Point.
Glad to hear the review. We weren't that impressed with the place before the fire - had meals that were both overcooked and undercooked, however the service was good.
Will probably try the new place at least once, but with the other available options that are significantly better there, it may only be once.
I stopped in for a quick tour (& to see old family friend, Senator Marc) & also had the "prosciutto wrapped scallops in a pepper jelly sauce" hors d'oeuvre. Mine were wrapped in prosciutto; however, I wasn't impressed with the sauce, as it failed to present itself as described. I'm sure the new dwelling (like anything new) needs to iron itself out so-to-speak.
My all-time favorite classic destination is & probably will always be THE BLUE POINT in Duck. It's walkable & the owners (& staff) are like family. Thanks!