LETTERS From CAMP Rehoboth |
Eating OUT: Cloud 9 |
by Barry Becker |
The cozy restaurant at Cloud 9 is a cool space, with square purple tables and flashes of blue, green and pink neon on aqua walls, accented with funky mirrors. The big windows that look out onto Rehoboth Avenue make it the perfect "see and be seen" restaurant. Our wonderful waitress, Jessica, started us off with the Crisp Calamari served with a spicy Creole sauce, the rings of calamari very lightly breaded, fresh, and tasty, the sauce a nice complement. The tower of yellow tomatoes, fresh basil, smoked mozzarella, balsamic reduction and olive oil was recommended, and sounded marvelous, but we opted for the Napolean of Lump Crabmeat with mango salsa, crisp wonton skins and citrus vinaigrette. This was a perfect appetizer, both for its lightness and its blend of textures and flavors. The crispy wonton skin squares were stacked with alternating lump crabmeat and tangy refreshing mango salsa, and the vinaigrette added a nice light flavor. The edible purple pansy on top added a touch of color. There were many other options for starters, which all sounded good, especially the Grilled Vegetable Terrine with goat cheese and a roasted red pepper aioli, and the Grilled and Marinated Sea Scallops with chilled pesto capellini. We next split the Shiitake Mushroom Salad, which is divine. Chunks of shiitakes are sauteed with olive oil, balsamic vinegar and fresh spinach, served warm and topped with feta cheese. The combination of flavors and textures was a rich and satisfying salad that could serve as a main course with bread and an appetizer on a hot summer evening. As were finding on every restaurants menu this year, everything on the entree section sounded so good, it was hard to decide. Should we go with the Pan Seared Red Snapper with sweet curry cream sauce, the Garlic and Lemon Rubbed Lamb Loin, the Grilled Salmon Fillet or the Multi-colored Pappardelle with Sauteed Lobster in a rich Pernod cream sauce? Too many decisions. We decided on the Grilled Pork Medallions on a bed of fire roasted poblono coulis, drizzled with a tasty cilantro cream sauce, and served with a fresh corn salsa and spicy chipotle mashed potatoes, which were spicy and just incredible. Konrad had the Crab Cakes with three pepper relish, which, like croquettes, were encrusted with a light coat of Japanese bread crumbs. They were served with a wonderful smoked corn chowder, sweet potato chips, spicy mashed potatoes, and perfect crispy green beans with rosemary, which were fabulous. For dessert, Jessica brought us a combination platter (what better way is there to eat dessert?) of a terrific Mango Chocolate Creme Brulee, delicious Margarita Key Lime Pie with tequila and triple sec, and Strawberry Shortcake, which was a little tower of layers of cut pound cake, chambord, strawberries and, of course, fresh whipped cream. Yum! After dinner, Chef Richard Griffin sat down and talked with us. Hes been in the restaurant business for 8 years, and has created what he sees as an upscale bistro at Cloud 9, serving what he calls "retro peasant" food, simple foods with some oomph. And here he has been successful, with a wide menu range at moderate prices. He uses only the freshest local ingredients, including vegetables and herbs, so his menu reflects what he can get fresh and in season. The menu gets tweaked every three to four weeks to keep it fresh and exciting as well. Riche is full of energy and creativity, and it shows in his food and his character. No wonder Cloud 9 is packed all the time! Cloud 9 Restaurant and Bar is located at 234 Rehoboth Avenue. Open daily for cocktails and dinner with dancing at 10 p.m. |
LETTERS From CAMP Rehoboth, Vol. 9, No. 8, July 2, 1999 |