Review: Real Seafood Company Restaurant & Sushi Bar
by Gilles Syglowski
Real Seafood Company Restaurant & Sushi Bar
Annapolis Towne Centre at Parole,
1915 Towne Centre Blvd., Ste. 150, Annapolis
410-224-4141
realseafoodcorestaurant.com
Located in the Annapolis Towne Centre at Parole, The Real Seafood Company
Restaurant and Sushi Bar is definitely an outstanding destination. It recently opened
in May and already I’ve been hearing fantastic reports, so it was time to check it out for ourselves. Upon entering, the décor showcases a high level of contemporary custom design with terrazzo floors, a soothing interior waterfall, suspended wall dividers of slow moving bubbles, ocean blue glass fish, and a massive 25-foot lobster overlooking the lounge. As Brandon, the dining room manager, said, “It’s dynamic, high energy style.” Walking through the restaurant, you quickly locate the open kitchen, the well presented sushi bar, and raw bar/wine tasting station. A variety of seating is available from high bistro style to classic table to booth, all well integrated into the ambiance.
Comfortably seated now and gracefully greeted by Soledad our waitress, we were
ready to move on to the best part and let Chef Pete Dietrich take us for a culinary ride. While reading this well designed menu, my dining companion Celia sipped a wonderful glass of homemade sangria. We decided on an unconventional way to order our dinner by mixing items from different areas on the menu, starting with an order of delicious Volcano rolls. I always believe that the freshness of the rice is the most important part of a sushi, which was present, along with wonderful baked spicy
crab meat over the vegetable roll. Our second tasting was the Hot Rocks in dynamite
sauce; a small plate of zesty, lightly seasoned, small shrimp gently battered and
fried. It was lots of fun to eat. To accompany these starters, we enjoyed perfectly prepared Edamame beans and a mouth-watering house salad with a blend of organic
mixed baby greens, fresh cucumbers and tomatoes, blue cheese, and pine nuts in a
light, shallot vinaigrette.
Being a favorite starter of mine, we also decided to give judgment to the fried calamari. Prepared fried as expected, and served with sautéed cherry and banana
peppers, with a side of saffron aioli, it passed muster! I was curious and had to try
the crab risotto as well. Cooking risotto in a restaurant situation can be quite a challenge because of the type of rice, which can be tricky to manage between it falling apart and binding while cooking, and its longer cooking time. But the verdict was very satisfactory. The risotto had a wonderful buttery flavor, blended crisp squash and tomatoes, topped with a nice bouquet of fresh lump crab, and gracefully presented.
We shared one entrée: the grilled fresh Alaskan halibut. It was exceptionally well prepared, perfectly seasoned and grilled, served over fresh sautéed spinach, and flavored with a hint of garlic.
Although quite satisfied, we could not resist desserts, which are on display as you walk in. So to appease this urge we settled on a smooth, creamy and light cheese cake with a vanilla aroma and laced by fresh berries. We also shared a scrumptious, tangy Key lime pie. We learned that all desserts are homemade.
Definitely a tip of my toque to Chef Dietrich for this fantastic culinary escape! The concept and the history of Real Seafood Co. can be found on its website and the “creators” Michael Gibbons and Dennis Serras (and retired Dieter Boehm) have really created a unique place with style, ambiance, and quality product. And they offer a unique wine tasting concept; an automated concept! It works just great. You
purchase a “debit card” with your designated dollar amount and insert it in the station
that will then pour your chosen amount of wine. The choice of 16 wines and a tutorial
about each (scrolls through a screen on the station’s side), makes for an engaging experience. And during the “daily happy hour special” you receive $5 credit for every $10 purchased; a nice addition to a great evening!
Gilles Syglowski is a Certified Executive Chef, Certified Culinary instructor and a food service consultant. He is a graduate from the Lycee d’Enseignement Professionel Hotelier in Metz, France. He is currently the Assistant General Manager of the Cosmos Club in Washington, D.C. Mr. Syglowski has more than 30 years of experience in the hospitality industry.
Sushi Bar
Annapolis Dining
Real Seafood
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