Friday, August 14, 2015

Steinhilber's Restaurant - Virginia Beach, VA

This weekend was time to revisit an old favorite, Steinhilber’s. Boy, did we time it right! Saturday’s weather was unseasonably mild, with low humidity, low temperatures and a nice breeze. That’s the perfect combination for dining al fresco on the water in Virginia Beach! Whenever you dine at Steinhilber’s, make sure you request a table with a water view, available both inside and outside. If the weather is nice, I recommend dining on the patio. I noticed that they have added several gas fueled fire-pit tables to their outside assortment. These would be great on cooler evenings.

After taking drink orders, our delightful server was quick to mention that they had a bounty of fresh vegetables, especially tomatoes, originating from the garden next door. How’s that for local? Two of the salad specials for the evening took full advantage of this bounty. They offered their twist on the classic Caprese and Tomato with Lump Crab. She had me at “Lump Crab”. My husband ordered the Seared Ahi Tuna Appetizer.

For his entrée he ordered the Baked Seafood Combination, which is a 3 oz. lobster tail, 3 scallops, shrimp and lump crab. My husband happens to be a soft shell crab fanatic. If a restaurant has them available, he is going to order one. They had them so he added one on to his order. I selected one of the specials; a bone in pork chop cooked with a peach barbeque glaze, served over a succotash of black eyed peas and corn. We ordered cocktails which we enjoyed while munching on cornbread and enjoying the view.

 All plates arrived in a reasonable time frame. We never felt rushed, and we never felt like we were waiting. The tomato did NOT disappoint, and the lump crab was very generous. The Ahi Tuna was also delicious. A tender cut, with a nice avocado sauce drizzle. The chop and succotash was special. Pork can be a tough meat to time right. It needs to be cooked through, but not over cooked. This chop was perfection. It was tender and juicy. I loved the peach glaze and it paired very well with the succotash. The seafood, including the soft shell crab, was another home run. 

Although I forgot to photograph it, I would be remiss if I neglected to mention dessert. I ordered the pecan pie with vanilla ice cream, noted to be a family recipe. Wow. This is a serious piece of pie people! The crust was very unusual. It reminded me of peanut brittle. It was crunchy with a distinct nut flavor, not at all your standard flour crust. The pie filling was heavenly. An extra spoon was brought out for the Mr., but I’m pretty sure he didn’t get more than a bite. I wasn’t into sharing my pie…which he is used to by now.


Ambiance-5 - outside on this day!


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