609 Melvin Avenue
Annapolis, MD 21401
(410) 268-2609
www.northwoodsrestaurant.com
When to Enjoy: Lunch Tues.–Fri. 11:30 a.m.–3 p.m., Dinner Tues.–Sat. 5:30–10 p.m. and Sun. 5–9 p.m.
Expect to Pay: Appetizers $8–10, Soups & Salads $6–13, Sandwiches $9–13, Lunch entrées $11–22, Dinner entrées $23–29, Prix Fixe $35, Desserts $7–9, Beverages $2–6, Wine available by the bottle, half-bottle, and glass.
On previous visits to Northwoods in 2001 and 2004 we enjoyed great dining experiences. We are pleased to say our most recent visit was also wonderful.
The dining room is cozy and warm. Beautiful French impressionist paintings adorn newly painted, light yellow walls; Northwood’s atmosphere remains familiar and very comfortable. We truly enjoy chef/owner Russell Brown’s philosophy: consistent quality of ambiance, service, and most important, food. It is difficult to believe that Brown and a couple partners (now departed) opened the restaurant nearly 23 years ago. Kathy and I decided to take advantage of this dining opportunity to have an early Valentine’s dinner.
We were courteously greeted by Jack Taylor, the house manager, and escorted to a nicely appointed corner table, whereupon our server Pat attended to us. We were thrilled the prix fixe dinner option remained on the menu: $34.95 per person, up only slightly from $32.95 in ’04. The prix fixe is a fabulous way to experience the full scope of Northwoods’ menu. You receive four courses: choice of soup or appetizer, house salad, choice of any entrée, and a sweet finale from the dessert cart.
So we shared our entire meal, sampling each other’s selections, beginning with an escargot bugatti; a heavenly dish of escargots baked in mushroom caps and bathed in an unctuous garlic and wine cream sauce. Next, the beef tenderloin bruschetta was just outstanding: toast points topped with nicely seasoned slices of beef tenderloin and covered with a tomato mix. It was served aside small mixed greens with balsamic vinaigrette, which complemented it perfectly. We were then served delightful, little crisp salads, tossed in light wine vinaigrette.
For entrées, we choose the pork tenderloin Gorgonzola and veal scaloppini roulade. Cooked and seasoned just right, the tenderloin was laced with a creamy, rich Gorgonzola cheese sauce and served atop orzo pasta: an absolute delight. The scaloppini, one of the daily specials, consisted of a veal cutlet stuffed with broccolinis and Swiss cheese, served over gemelli pasta and finished with a succulent mushroom and Marsala wine sauce. Both of the entrées came with side dishes of baked tomato and fresh asparagus.
Next was my favorite part of the meal: dessert. Pat rolled out the cart and all the desserts, cakes, pies, and other delights looked scrumptious. We settled on three of them. Kathy’s favorite, the coconut cake, was quite moist and not overly sweet—perfect. The flourless chocolate cake was simply marvelous, but my favorite was the European-style blueberry pie. What a sensational dessert. It transported me back to our recent trip to France, where, on one of our sightseeing tours in the Vosges Mountains, the regional specialty was Myrtle pie. What a hit!
From an elegant wine list, where you will find a wide array of popular good wines at the right price, Kathy chose a Jordan Chardonnay and was very pleased with it.
Back in November, Northwoods put lunch service back on the schedule, Tuesdays through Fridays. We wished to have actually visited the restaurant for lunch but it did not quite match our schedules. Looking at the menu, I am certain we would have enjoyed lunch just as much as our fine dinner.
We happen to have a special penchant for this restaurant. We love the consistent quality and the overall value of excellent service and Chef Brown’s talents and those of his sous-chef, Brad Dawson. A tip of the toque to Northwoods. Enjoy!
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