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This warm but vibrant restaurant is a winner.
FhayzeB
This warm but vibrant restaurant is a winner.
Maple Tree Inn的点评
点评：The company made the night, but the great service from Aziel, and outstanding food were much appreciated.
This warm but vibrant restaurant is a winner. A bit expensive for its locale, but the food is good and you don’t have to pay an arm and leg to park so all-in-all, you bet that “I’ll be back!”
Okay so to start I had the classic Oysters Rockefeller: Fresh oysters on the half shell, baked with butter and topped with spinach, fennel, bread crumbs, garlic, Worcestershire, and Herbsaint — an anise-flavored liqueur created in New Orleans that taste a bit like slightly spicy herbal mint and licorice; delicious offering with a unique flare.
For my entree I ordered the Trout Pontchartrain ($45 is excessive, but I like the New Orleans “Lake Pontchartrain” naming connection for a Cajun/Creole French Quarter style restaurant which Maple Tree Inn is). Classically prepared Rainbow Trout, lightly breaded then pan seared, served over corn maque choux and topped with mushrooms and lump crabmeat, finished with a classic flavorful French beurre blanc sauce. A very tasty dish.
The Cast Iron Corn Bread - house-made jalapeño cornbread served with cinnamon honey butter - was as delicious as it sounds. We shared as a table of four. I tasted but did not order the Braised Collard Greens which were a bit too vinegary for my palate but everyone else at the table devoured their orders.
My colleague’s friend Emily who appeared to be a wait staff manager sent us an assortment of complimentary desserts: 1) New Orleans styled beignets, appropriately described as the quintessential French Quarter experience traditional French-style with powdered sugar; 2) Bananas Foster’s Bread Pudding served over banana creme brûlée finished with a praline sauce; and, 3) An incredibly decadent dessert dish called “GINGER MOLASSES BUTTERNUT TART” - a ginger and molasses tart with spiced butternut squash filling; topped with marshmallow créme, streusel, and a French styled tuile baked wafer. OH MY GOD!!!! What a delightful experience tasting those desserts was! They all appeared to be exactly as advertised based upon what I tasted of all three desserts (we shared each by quartering them). These were deliciously luxurious dishes.
I’ll be back next month with another group of 6 friends and I’ll try different dishes so stay tuned!
This warm but vibrant restaurant is a winner. A bit expensive for its locale, but the food is good and you don’t have to pay an arm and leg to park so all-in-all, you bet that “I’ll be back!”
Okay so to start I had the classic Oysters Rockefeller: Fresh oysters on the half shell, baked with butter and topped with spinach, fennel, bread crumbs, garlic, Worcestershire, and Herbsaint — an anise-flavored liqueur created in New Orleans that taste a bit like slightly spicy herbal mint and licorice; delicious offering with a unique flare.
For my entree I ordered the Trout Pontchartrain ($45 is excessive, but I like the New Orleans “Lake Pontchartrain” naming connection for a Cajun/Creole French Quarter style restaurant which Maple Tree Inn is). Classically prepared Rainbow Trout, lightly breaded then pan seared, served over corn maque choux and topped with mushrooms and lump crabmeat, finished with a classic flavorful French beurre blanc sauce. A very tasty dish.
The Cast Iron Corn Bread - house-made jalapeño cornbread served with cinnamon honey butter - was as delicious as it sounds. We shared as a table of four. I tasted but did not order the Braised Collard Greens which were a bit too vinegary for my palate but everyone else at the table devoured their orders.
My colleague’s friend Emily who appeared to be a wait staff manager sent us an assortment of complimentary desserts: 1) New Orleans styled beignets, appropriately described as the quintessential French Quarter experience traditional French-style with powdered sugar; 2) Bananas Foster’s Bread Pudding served over banana creme brûlée finished with a praline sauce; and, 3) An incredibly decadent dessert dish called “GINGER MOLASSES BUTTERNUT TART” - a ginger and molasses tart with spiced butternut squash filling; topped with marshmallow créme, streusel, and a French styled tuile baked wafer. OH MY GOD!!!! What a delightful experience tasting those desserts was! They all appeared to be exactly as advertised based upon what I tasted of all three desserts (we shared each by quartering them). These were deliciously luxurious dishes.
I’ll be back next month with another group of 6 friends and I’ll try different dishes so stay tuned!
翻译：客人让大家度过了愉快的夜晚，但 Aziel 的优质服务和出色的食物也让人大加赞赏。
这家温馨而充满活力的餐厅是赢家。虽然价格有点贵，但食物很好，停车费也不贵，所以总的来说，你肯定“我会再来的！”
好吧，首先我点了经典的洛克菲勒牡蛎：新鲜牡蛎放在半壳上，用黄油烤制，上面撒上菠菜、茴香、面包屑、大蒜、伍斯特郡酱和 Herbsaint——一种在新奥尔良酿造的茴香味利口酒，味道有点像微辣的薄荷和甘草；味道鲜美，风味独特。
作为主菜，我点了庞恰特雷恩鳟鱼（45 美元有点贵，但我喜欢新奥尔良“庞恰特雷恩湖”这个名字与卡津/克里奥尔法国区风格的餐厅 Maple Tree Inn 的联系）。经典烹制的虹鳟鱼，裹上薄薄的面包屑，然后用平底锅煎熟，盛在玉米泡芙上，上面撒上蘑菇和蟹肉块，最后淋上经典的法式白黄油酱。一道非常美味的菜肴。
铸铁玉米面包 - 自制的墨西哥辣椒玉米面包，配上肉桂蜂蜜黄油 - 味道确实很好。我们一共四人。我尝了尝但没有点炖羽衣甘蓝，因为对我来说有点太酸了，但桌上的其他人都狼吞虎咽地吃完了他们的订单。
我同事的朋友 Emily 看起来像是一名服务员经理，她给我们送来了各种免费甜点：1）新奥尔良风格的油炸面团，恰如其分地被描述为典型的法国区体验，传统法式风格，撒上糖粉；2）香蕉福斯特面包布丁，盛在香蕉焦糖布丁上，最后淋上果仁糖酱； 3) 一道极其奢华的甜点，名为“姜汁糖蜜南瓜馅饼”——姜汁糖蜜馅饼，配以香料南瓜馅；顶部是棉花糖奶油、脆皮和法式薄饼。天哪！！！品尝这些甜点真是一次愉快的体验！根据我对这三道甜点的品尝（我们将每道甜点分成四份分享），它们看起来都和广告上说的完全一样。这些都是美味而奢华的菜肴。
下个月我会和另外 6 位朋友一起回来，我会尝试不同的菜肴，敬请期待！
这家温馨而充满活力的餐厅是赢家。虽然价格有点贵，但食物很好，停车费也不贵，所以总的来说，你肯定“我会再来的！”
好吧，首先我点了经典的洛克菲勒牡蛎：新鲜牡蛎放在半壳上，用黄油烤制，上面撒上菠菜、茴香、面包屑、大蒜、伍斯特郡酱和 Herbsaint——一种在新奥尔良酿造的茴香味利口酒，味道有点像微辣的薄荷和甘草；味道鲜美，风味独特。
作为主菜，我点了庞恰特雷恩鳟鱼（45 美元有点贵，但我喜欢新奥尔良“庞恰特雷恩湖”这个名字与卡津/克里奥尔法国区风格的餐厅 Maple Tree Inn 的联系）。经典烹制的虹鳟鱼，裹上薄薄的面包屑，然后用平底锅煎熟，盛在玉米泡芙上，上面撒上蘑菇和蟹肉块，最后淋上经典的法式白黄油酱。一道非常美味的菜肴。
铸铁玉米面包 - 自制的墨西哥辣椒玉米面包，配上肉桂蜂蜜黄油 - 味道确实很好。我们一共四人。我尝了尝但没有点炖羽衣甘蓝，因为对我来说有点太酸了，但桌上的其他人都狼吞虎咽地吃完了他们的订单。
我同事的朋友 Emily 看起来像是一名服务员经理，她给我们送来了各种免费甜点：1）新奥尔良风格的油炸面团，恰如其分地被描述为典型的法国区体验，传统法式风格，撒上糖粉；2）香蕉福斯特面包布丁，盛在香蕉焦糖布丁上，最后淋上果仁糖酱； 3) 一道极其奢华的甜点，名为“姜汁糖蜜南瓜馅饼”——姜汁糖蜜馅饼，配以香料南瓜馅；顶部是棉花糖奶油、脆皮和法式薄饼。天哪！！！品尝这些甜点真是一次愉快的体验！根据我对这三道甜点的品尝（我们将每道甜点分成四份分享），它们看起来都和广告上说的完全一样。这些都是美味而奢华的菜肴。
下个月我会和另外 6 位朋友一起回来，我会尝试不同的菜肴，敬请期待！
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