On our second night at Gideon Ridge we were seated in a more interior room where we had much better light.   We also found out that it was not frowned on to just order two courses for each person.  Our server the second night had worked there longer and seemed to be much more laid back.  The Chef was on site and did inquire about our meal as we left which was a nice touch.  We left with a much better impression of the kitchen tonight but the pea shoots were still crashing most parties.  It is rated as a place worth a visit.

Food

Oyster Mushrooms was new on the menu that night.  They have a relationship with a local farm and forager.  Tonight’s mushrooms were on top of local carrot and rosemary puree and then topped with toasted hazelnuts, orange zest and Bosch pear with a candied shallot syrup.  This was an excellent plate of food with a ton of fabulous mushrooms.  The pear was nicely ripe and sweet and blended in well.  A few less ingredients and all combined to make a winning starter.

Bread tonight was still by the slice with softened butter but tonight’s was a white bread.  It was moister with good flavor and chew.  It also was good with whatever you were eating.

The North Carolina Red Fish was on Carolina Gold Crab rice mixed with sweet corn, edamame, baby carrots, and preserved lemon bok choy with a smoked tomato pan sauce.  The fish was in large pieces and topped with some of the crispy parsnip shreds.  It was a tad overcooked but still very edible.  Things blended better on this plate than last night’s did.  It was good, even the pea shoots didn’t bother me.

For dessert, we chose the Pecan Bar which came with candied pecans and caramel topped with espresso gelato.  It was a very strongly flavored gelato which went nicely with the buttery pecan bar however I would have preferred vanilla with it.  The bar had a buttery crust on the bottom and a gooey filling with lots of caramelized nuts.  Blend that with more caramel sauce and you have a real yummy winner.