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|
 Intro
This Restaurant/Inn has been around for 20 years, and
changes owners or chefs every few years. This year a new
chef, Richard Preston "Dickie" is at the helm.
Minor changes are noted in the dining room's decor but
the big change this year is in the prices which have dropped
dramatically reflecting a different approach to the culinary
offerings. The food is good, but average. This is an interesting
dining option for patrons who are looking for a simple
evening out at bargain prices for .
Ambience
Tucked off of busy Union Street,
this restaurant has a parking lot provided for overnight
and dining patrons, a real boon to the frenzied parking
place hunter in town. Protected by a high privet hedge,
there is a delightful patio filled with red checkered
table cloths and candle lit lanterns for those having
drinks, dining, or simply waiting for a table. The window
boxes overflow with flowers which adds to the welcoming
atmosphere. The interior decor repeats the red checked
table cloths and lanterns. Attactive white lattice work
separates two booths overlooking the patio and a third
booth as well as tables for two and four complete the
bistro setting. This is a fine place for warm
nights with a choice of the cool breezes on the patio
or the air conditioning with soft overhead fans of the
main dining room.
Food
What we noticed first were the
prices, considerably lower than in previous
years and a bargain for
restaurants. The menu also reflected a more traditional
dining selection. Creamed lobster in a pie, pan roasted
chicken, shrimp and vegetable quesadilla, paper bagged
fish, baked flounder with crabmeat stuffing, the night's
preparation of pasta and grilled petit filet are standard
fare with daily variations on the fish and chicken. New
England clam chowder, a second homemade soup, and three
 salads
are offered. In the appetizer section, a baked crab dip,
"Portuguese" style clams are offered nightly,
along with the chef's nightly choices such as chicken
liver pate and oriental ginger lamb bites, or scallop
serviche.
The seafood bisque was very good, filled with chunks of
fish, scallops and shrimp. The small salad, with Boston
lettuce, stilton cheese, cranberries and pecans was adequate,
but needed a more interesting dressing. Salmon was the
fish in the paper bagged catch, a healthy choice, combined
with fresh steamed vegetables, but rather bland. The cod,
shrimp, and scallop fish cakes were well packed with fish,
not fillers, but somewhat overpowered by the rich red
pepper roville and heavy sauce surrounding the cakes.
For dessert we sampled lemon curd tart and mango tart,
both identical in appearance, but appropriately flavored
and average.
Other
Observations
The hostess and one waitress
covered the entire dining room which was not full on this
summer evening in July. Our waitress informed us that
the rolls were warming, but they never made it to our
table. When a knife was cleared with the salad, a replacement
never arrived. She did ask us how the dinner was, but
we were curious to see if she noticed the lapses, without
our comments. When we were prepared to order dessert,
the server was on the patio folding table cloths and storing
the lanterns. We were in no rush, and she was pleasant,
but the approach reflects the new, casual, atmosphere
of Tuckernuck Inn Cafe.
Our overall impression was that this restaurant is changing
its stripe, appealing to a different crowd than in previous
years. Although prices are moderate, there is nothing
on the menu to satisfy families with youngsters. The musical
background is from the forties and our guess is the goal
is to attract a senior set. There clearly is a need for
this and we wish them well. Try it and let us know your
thoughts.
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