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In August of '09, we tried the Rox City Grill... I believe it was after a visit to the symphony, and since we were planning to ring in 2010 at the Hotel Baker, the opportunity to enjoy Rox' offerings again presented itself.
Rather than just ordering the same thing as what we ordered last time, Chez opted to 'walk on the wild side' and try something new for each and every course... well, not the cocktail, of course. Chez simply will not 'Do a Meal' without his snifter of angelic love juice.
On to the meal! We started out with the appetizer course and rather than the 'Most Excellent' Lobster Martini that graced our mouths last time, Chez decided to try the Kumamoto Oyster Shooters. These shooter (three) were served up in trumpet flutes and suspended in a tomato, scallion, red jalapeno and ponzu broth.
As any gourmand knows, Kumamoto Oysters are grown suspended in nets above the sea floor, thus removing any chance of getting that 'telltale grit' that many oysters bring to the plate. Chez was just a bit disappointed when he felt a bit of shell in shooter #2. Now in fairness, it wasn't sandy grit, but it still messed up that mouth feel that good oysters bring to the meal. So what is the final score for these beauties... B+.
As any gourmand knows, Kumamoto Oysters are grown suspended in nets above the sea floor, thus removing any chance of getting that 'telltale grit' that many oysters bring to the plate. Chez was just a bit disappointed when he felt a bit of shell in shooter #2. Now in fairness, it wasn't sandy grit, but it still messed up that mouth feel that good oysters bring to the meal. So what is the final score for these beauties... B+.
On to the main course! Sheb decided to go with a traditional Fillet Mignon served on a bed of truffled smoked potato salad, mushrooms and a green peppercorn Szechwan sauce. She reports that the steak, which she ordered done 'medium', was grilled to perfection but that the star of the plate was the potato salad, which was an excellent alternative to the traditional steakhouse fare. The peppercorn sauce complimented the steak nicely and the overall presentation of the dish was quite enjoyable. Score - A+.
Chez decided to try something 'new' with his choice and he ordered the Pan Roasted Skate, served with cauliflower, radicchio, capers, lemon gel and whipped saffron-ginger foam. Since his experience with skate is extremely limited (as in none) Chez has no baseline to evaluate the dish. He will say that it was tasty, had the subtle flavor of scallops or perhaps King Crab Legs. The presentation on the dish was fair, and could have used a 'dark, green or leafy' element... but the foam was 'pretty'. As for the grade... A-
And then there was dessert! Now Chez knows his desserts and Chez loves his desserts... his ever expanding waistline can attest to this, but this dessert was the 'Hands Down' winner of the evening and worthy of a re-order. It was light, sweet, savory, a multitude of textures and to top it off... it was a delight for the eyes. So, what was this jewel on the Fox called? Date Fritters, stuffed with cream cheese, served with pistachio gelato atop a toasted cranberry pound cake. If you order nothing else off the Rox City Grill menu, at the beautiful Hotel Baker in Saint Charles, Illinois, make sure that this is ordered. You will not be disappointed.... Chez promises it is an A+.
