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Dish serves up fantastic cuisine

August 15, 2009|By OMNI VORE, Special to the Herald-Mail
(Page 2 of 2)

The Professor was ecstatic on the subject of hoagies. "It's like a sub or a grinder. If we were in New Orleans, it would be called a muffuletta and the dressing would be black olives." Generous, he gave me half to eat.

I have never cared much for subs, finding them salty and processed. This hoagie actually brought tears to my eyes, it was so good. The sandwich was the perfection of authentic food. I think quality ingredients - the bread, the meats, the dressing and the cheeses - contribute to an outstanding sandwich.

Of course, I ordered Sheryl's angel food cake for dessert and the Professor chose crme brle. The angel food cake was made on site - pure and sweet, high and white, with an accent of huge local blackberries from Vernon Hill, Va. And there were small cubes of mangos - not local, of course. The plate was flecked with a rain of confectioners sugar.

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The crme brle was rich and smooth with a broiled sugar crust. The dish it came it was large and scalloped. Bits of luscious crme brle hid in its little alcoves. A piece of angel food cake acted like bread to sop up the remainder which a spoon could not reach. None of this crme brle was wasted.

"Oh my, that was a wonderful brunch," I sighed and sat back, replete. By the time we left Dish, the skies had cleared and the sun shone on a West Virginia Sunday.

"We will be back in the fall," said the Professor. "When the season changes, so will her menu."

Omni Vore is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.




Dish



4 1/2 stars out of 5

Food: 5 stars (out of 5)

Service: 4 stars

Ambiance: 4 stars

Value: 5 stars

Address: 213 W. Washington St., Charles Town, W.Va.

Phone: 304.728-8464

Web: www.wvdish.com

E-mail: info@wvdish.com

Hours: 11 a.m. to 9 p.m. Tuesday through Thursday; 11 a.m. to 10 p.m.; Friday and Saturday; and 11 a.m. to 3 p.m. Sundays for brunch.

Style: American bistro

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