|
 Intro
The
harborside deck of the Brant Point Grill is a
unique and beautiful location for dining. Even
on a cool evening the tall gas heaters provided
to ward off the chill worked wonderfully. Watching
the ferries and small sailing boats cruising in
and out while enjoying drinks and dinner is delightful.
The food selections were traditional favorites:
lobster, steak, roasted chicken, double bone lamb
chop. firecone salmon, and tuna. Side choices
of vegetables were all a la carte. We found the
food to be good, while the setting was outstanding.
Ambiance  |
Waterfront
dining on as noted in other reviews is
very limited, so we chose to dine on the attractive
outdoor patio this cool evening in July, rather
than the air conditioned interior dining room. The
changing colors of the sky as dusk and evening approached
was glorious. The attractive tables and chairs were
set far enough apart to enjoy the conversation of
our foursome with a sense of privacy, not always
possible elsewhere and very much appreciated.
evenings can often be cool and we were intrigued
watching the lighting of heaters being lit in several
locations and amazed at the warmth they provided.
This keeps the terrace inviting many evenings and
we highly recommend dining outside to take advantage
of this exceptional harbor location.
Food |
For
starters, standard favorites are offered: jumbo
shrimp cocktail, shellfish by the piece, or in a
chilled assortment, fried calmari, beef tartare,
lobster chowder and baked onion soup. Caviar with
classical accompaniments was one choice, not seen
on many menus on the island. We opted for the mixed
greens salad with orange-cranberry vinagrette and
"the wedge" with crisp onions and Great
Hill blue dressing; both were average. The Colorado
supreme double bone lamb chop was ordered but, unfortunately,
a charcoal grilled filet mignon was served, corrected
only when the diner noted the error. Our other choice
was salmon, served in the chef's "exclusive
FireCone method." In both cases, the dinners
were good. We did not order the vegetables, fries,
or mushrooms which, in retrospect, might have added
more interest to the overall dinner. This evening
with friends who are not dessert eaters, we did
not sample the pastry selections.
Other Observations:
Having
visted over a dozen restaurants this summer, we
have grown very observant of the service offered
in a variety of settings, both large and small.
At The White Elephant, with its reputation for
luxury, we expected exemplary service. In this
regard, the evening was a surprise. The patio
was not overly crowded or busy, so it did not
appear to be a difficult situation for the wait
staff. Service was extremely slow and the error
with the lamb chop was awkwardly handled. The
head waiter was not quick to ease the mistake
or oversee with simple services, such as refilling
water glasses. Our experience was not on a par
with that at most other establishments.
Since we were dining with guests at the elegant
White Elephant, we felt badly that this experience
would remain our impression this summer. We welcome
your e-mail with further commentary.
|
