Deep Creek Restaurant:
Definitely a Find
by Gabby Crabcakes
I wasn't sure where we were going to end up for dinner last Saturday night. The plan was to explore uncharted dining venues in the Arnold area. We had a list of candidates and headed in the general direction. Whether by design or destiny, we found ourselves weaving the back roads that delivered us to the entrance of Deep Creek Restaurant. What a pleasant surprise awaited us!
The setting is peaceful and idyllic. Nestled along Deep Creek (go figure!) just off the Magothy River, Deep Creek not only has two dining rooms and a bar but also a marina, fueling station, transient slips and carry-out service. For outdoor dining, there are picnic tables on the creek bank - but service ends at dusk. Better to choose the upstairs main dining room with its wall-to-wall windows, stone fireplace and cedar paneling. A large windowed wall seperates the bar/smoking section from the main dining room, providing light and view but isolating the smoke.
Our timing was perfect, so we were told by the friendly hostess. At nine, several large parties had just left, allowing us a prime window table in the corner. The bamboo was rustling in the wind and the crescent moon shone over the water.
We were presented with our menus and an extensive wine list (for wines by the glass consult the labeled bottles on each table). Impulse drove me to order a bottle of Domaine Chandon ($23.95). Bubbles for what would prove a perfect evening.
The recently revised menu has an enticing variety of dishes. Appetizers tempt with choices such as ultimate crab fondue ($8.95, think crab dip); fried calamari with Thai dipping sauce ($7.95); crab slammers ($6.95, think crab balls); and bruschetta - roasted red pepper, tomatoes, basil and Crab ($7.95). We succumbed to the mussels in roasted garlic cream ($7.95). We were treated to about two dozen tiny mussels in the shell floating in a decadent cream sauce riddled with chunks of sweet garlic. With a basket of sour dough rolls, the dipping was delightful.
Entrees were another challenge - for my companion, at least. I was immediately drawn to the baked salmon strudel ($19.95), an elegant presentation of salmon, spinach, artichoke hearts and boursin cheese wrapped in phyllo dough, cut on a bias and garnished with dill cream sauce. While dinners are served with a choice of vegetable du jour or potato, needing some roughage I elected to substitute a house salad. Half of my entree went home in a doggy bag.
My companion struggled with his decision. Would it be lobster stuffed with crab imperial (market price-$33.95); surf & turf (filet mignon and lobster tail, market price-$32.95) or the creation of the day, pan-seared rockfish with Mediterranean sauce on saffron rice ($19.95). The winner was a new signature dish: pecan-crusted red snapper fillet on a bed of baby greens with a crab key lime sauce ($21.95). The fish and sauce were perfectly complimentary without being heavy. For a side, he chose the stuffed potato, cheesy mashed potatoes with garlic baked in a potato skin.
Who would have room for dessert after such a meal? We did. We found ourselves torn between the fruits of the forest pie ($3.95, a variety of berries, apples and rhubarb) and key lime pie ($3.95. Like several other desserts, these are made in house; some others come from Vera's Bakery). The key lime pie won out, and to our dietitian's dismay, not a crumb was left on the plate.
Deep Creek Restaurant is open seven days a week for lunch and dinner, and Sunday for brunch. Take advantage of the standing specials, like the Birthday Club, Early Bird and Senior Citizen discounts. There is also a nice children's menu which includes fries and ice cream (all selections $5.95).
Deep Creek Restaurant may be hard to find, but it's definitely a find.
1050 Deep Creek Ave. Arnold · 410/974-1408
Proprietors: Bryan Glorioso & Phil Hundemann
Reason to go: Getting their is just the start of the fun.
Something to think about: Get your compass and road map; it only takes once.
| Issue 25 |
Volume VII Number 25
June 24-30, 1999
New Bay Times
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