An Evening On The Range

A beautiful afternoon leads to a hungry evening. I arrived at 8:00 PM ready to rock. As I was seated at my table, my lovely server, Jamie, greeted me. After introductions, I let her know I wanted whatever the chef recommended. I have had my eye on Red Rock Grille for a long time. I met the sous chef a long time ago, and when I learned he worked here, I knew I needed to try it. This evening, I had the pleasure of having a conversation with Sous Chef Edgar, a young and ambitious sous chef. Our conversation will be in the interview tab.
Bruschetta & Burrata. Another new dish discovered and devoured. This dish piqued my interest so much that I had to do some research on it. This bright and colorful appetizer comes from Southern Italy, featuring many fresh ingredients on top of a toasted crostini. My first bite had it all. Freshness, flavor, and crispiness. Exactly what I thought it would be after my first inspection. The first thing I noticed was the juicy and fresh tomatoes, followed by a crunchy bite into the crostini. Then a soft, creamy aftertaste lingered in my mouth, as if to make sure my taste buds were awake and ready for the entree.
I am always ready for the entree. The Parmesan Crusted Walleye. Cheese and fish are not something I have mixed before. Maybe I just can't get enough cheese, but this worked very well. The amber crust shatters on first impact while the delicate walleye flakes away. The cheese's nuttiness dances with the light, almost sweetness of the walleye. The crispy pita adds the toughest texture of the dish. The rice pilaf waits patiently at the bottom, ready to be scooped and mixed, its creamy richness bringing it all together. The flavors here are much more complex than just "cheese and fish." The plating is convenient and allows the entree to be easily eaten. This is something I will always appreciate.
This may not be for the evening, but I cannot imagine the bread pudding without coffee. The Bread Pudding is my new favorite nighttime dessert. While I have never had a favorite nighttime dessert, this fills in that blank. Not knowing what to expect, I found the presentation immaculate, sitting in a little pan as if it were in its own bed. The bread used for this is actually a cinnamon roll. Sitting atop is a creamy and smooth pudding with walnuts as the garnish. The soft sweetness paired beautifully with the bitter black coffee served alongside it. Thank you, Jamie, for recommending the coffee with the dessert.
I had a great evening here at Red Rock Grille. The staff here is exceptional. I always enjoy trying new things and finding new favorites. Go check out Sous Chef Edgar's interview to find out what kind of staff a place like this hires to achieve its success.