|
 Intro
A
small red one-story building with vines cascading
over the windows is the home of Company of the
Cauldron. Romance and charm abound in a room filled
with candles flickering over seafaring treasures
and paintings hanging on the ceilings and walls.
A fixed menu, which changes each day, is posted
outside the door and a week in advance on their
website. The excellent offerings are prepared
in the small kitchen at the rear of the dining
room by All and Andrea, chefs in the third year
here. Only wine is available either by half or
full bottle. There are sittings at 7 and 9 PM
and the experience of having all the diners arrive
at the same time is handled adeptly by the skilled
wait staff, creating a festive atmosphere unique
on .
Ambiance  |
We
have enjoyed the Company of the Caldron for years
but had not reviewed this restaurant until our visit
this summer. Seated next to the wonderful display
of fresh flowers nestled in the baker's rack, our
table was perfect for an intimate dinner for two.
Flowered tableclothes with a flickering candle,
warm bread and wine set the tone. The room is filled
with objects of interest: a life preserver hung
above the wooden booth next to one of the front
windows, the huge half ship hanging from the ceiling,
sconces and candelabrum with candles, brass pots
on the walls and a number of paintings. The huge
wine rack and open entrance to the small kitchen
create a world apart from the street outside. When
the harpist began strumming, the atmosphere was
complete.
| Food |
The
appetizer of the evening was a crab cake with sorel
sauce, accompanied with pan seared greens and sweet
pepper confetti. If there had been nothing else
on the menu we would have gone home in ecstacy.
This creation of wonderful lumps of crab is better
than any in memory! The green salad with a light
roquefort dressing was the perfect follow up to
the first course. A spectacular piece of baked swordfish
arrived with a ragout of vegetables and mashed potatoes.
Fish markets do not sell such thick chunk-like portions
and the presentation was stunning. The fish was
moist and delicately flavored with every mouthful
savored. The dessert was the chef's idea of mixing
interesting textures and tastes, a chocolate gelato,
appricots and a very hard biscotta. The adventurous
goal was achieved, but one of the great desserts
offered other evenings might have been preferred.
Other Observations:
This
is the third season for the two chefs, All and
Andrea, and they clearly are masters with the
planning, preparing, and presentation of the evening's
meal. The wait staff are adapt at handling the
arrival of guests, serving courses and wine and
answering our questions. The restaurant is closed
on Mondays. This summer we recommend looking over
the menu for a favorite entree and making a reservation
for that evening; you won't be disappointed.
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