Review: Carrol’s Creek Waterfront Restaurant
410 Severn Avenue, Annapolis
410-263-8102
CarrolsCreek.com
When to Enjoy:
Lunch: Mon.-Sat. 11:30 a.m.-4 p.m.
Dinner: Mon.-Thurs. 5-9 p.m., Fri.-Sat. 5-10 p.m., Sun. 3-8:30 p.m.
Sun. Brunch: 10 a.m.-1:30 p.m.
Expect to Pay:
Starters: $5-15
Entrées: $21-30
Desserts: $7
Wine by the glass: $7–16
Wine by the bottle: $24–340
After many years of dining in Annapolis and the surrounding communities, visiting new restaurants and proven gems, I somehow find myself returning to a favorite place according to the mood of the day or who will be dining with me. Carrol’s Creek has always been on my list of favorite places to dine, and there is nothing like introducing an old favorite to someone who has never been there. My companion, Celia, whose palate has contributed to my evaluation of various establishments for the past several months, enjoyed her first Carrol’s Creek dinner with me recently.
Carrol’s Creek has a wonderful history, taking its name from Charles Carroll, signer of the Declaration of Independence, who was born in a mansion that still stands beside the creek, and a map dated 1781, which indicated present-day Spa Creek as Carrol’s Creek (missing the second “L” in the name). Jeff Jacobs, the owner for 25 years, has added a strong dining establishment, noted for its excellent cuisine, to the Annapolis waterfront. But the decor is certainly to be noticed as well: a dining room with elegantly staggered levels, cherrywood furniture, subtle lighting, blue table candles, and large windows offers a contemporary atmosphere with a splendid view of Annapolis and the bustling creek. The bar at the front of house is a well-designed room with wall wine cellars; a raw bar; and a very modern, intimate feel.
Our waitress, Christina, was very cordial. She informed us of the evening’s specials promptly after we were seated. For a little more adventure than usual we broke from the traditional first, second, and third course approach by enjoying mostly appetizers throughout the meal.
“The cumin spiced lamb rack, served with lime goat cheese and toasted hazelnuts and drizzled with a cilantro cream sauce was fantastic!”—Gilles Syglowski
We started with a creamy black bean soup that had a very nice Southwestern taste, but perhaps could have been just a touch thinner. We moved on to share a Carrol’s Creek salad, the best salad we have had in a long time. Fresh, tender mixed greens with walnuts, dried cranberries, blue cheese, and tarragon-raspberry vinaigrette were more than enough to win us over.
In keeping with our theme we chose two more appetizers that were more substantial. Definitely attractive, they revealed Chef Brian Price’s culinary talents. First was the cumin spiced lamb rack served with lime goat cheese and toasted hazelnuts and drizzled with a cilantro cream sauce. It was fantastic! The lamb was perfectly cooked and the accompaniments married with the chops perfectly. The second was a pepper-crusted beef tenderloin carpaccio with a marinated artichoke and mushroom salad, toasted focaccia, and fresh horseradish aioli. What a wonderful dish: the garniture of artichoke was delicious and the beef was smooth, tasty, and perfectly marbled.
For an entrée to share Celia and I were undecided, but we thought we had already enjoyed our serving of red meat. So we finally opted for the special fish of the day: roasted codfish and shrimp with a coconut cream sauce. The cod was very well prepared and served atop rice. The whole plate was very nicely presented, and our request to have the sauce on the side was graciously accommodated. When we blended forkfuls of plump fish and shrimp with the sauce, the dish came together wonderfully.
Finally, for dessert we shared a tremendously delicious butterscotch crème brûlée, which was very rich and smooth, and the flourless chocolate cake, which was divine— superb.
The glass of French Pinot Noir J. Dubois wine paired well with the entire dinner: good body, rich color, and fine aroma. Carrol’s Creek has an award-winning wine list that is constantly improved upon and adjusted to meet the demand of trends.
Geneva, a manager at Carrol’s Creek for nearly 15 years, was delightful to chat with. She graciously told us about the wonderful Sunday brunches; the bar specials, such as extended happy hours on Tuesdays and Thursdays; and half-price wines on Wednesdays. She also emphasized the bargain of the prix fixe menus offered for dinner and lunch and how popular they have become. If you’d like to stay in touch with Carrol’s Creek and learn more you can join its mailing list or the Frequent Diner Club.
Great food, great place, great people, and Annapolis on the water—what a wonderful time!
Gilles Syglowski is a certified executive chef, a certified culinary instructor, and a food service consultant. He is a graduate of the Lycee d’Enseignement Professionel Hotelier in Metz, France. He is currently the assistant general manager of the Cosmos Club in Washington, D.C. Mr. Syglowski has more than 30 years of experience in the hospitality industry.
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