Lunch at The Tasting Room Restaurant & Wine Bar, Frederick, MD

The Tasting Room Restaurant and Wine Bar has held a spot on my short list of trendy restaurants to check out since my move to Frederick, MD just about 1 month ago.  It’s an eye-catching building with floor to ceiling glass walls on two facades at the corner of North Market and East Church Streets (The center of Frederick’s Historic District).

 

The Tasting Room was established back in 2001 and has received great reviews – even earning an impressive 27/30 rating (“Extraordinary to perfection) from Zagat.  Restaurateur and Johnson & Wales University graduate Michael Tauraso also owns Black Hog BBQ, the premiere downtown Q restaurant on my radar.

 TR is modern without being staunchly so.  The décor is simple and clean, the staff friendly and open, and the menu simple and sophisticated.  Having worked as Executive Chef for less than a year, Chef Stephen Hartzell and Tauraso have designed a beautifully colorful, smart, affordable menu full of high quality, well-conceived dishes.

Monogrammed pat of butter served with bread starter.

A flawless compliment to a warm summer's day is the light, creamy, chilled cauliflower soup topped with a delicate dusting of purple cauliflower, micro celery greens, and pumpernickel croutons.  

Chilled cauliflower soup with purple cauliflower, micro celery leaves, and pumpernickel croutons.

The Duroc pork belly lacked the slick fattiness I enjoy most about this particular cut of meat.  Instead it was crisp and more so erring on the side of slightly overcooked.  I enjoyed the flavor nonetheless.   The meaux mustard elevated the dish with texture and a kick of piquancy and spice which played well off the peppery arugula. 

A bright, tender quail egg married this ode-to-breakfast dish along with the foundation of crisp, paper thin cut potato.

Duroc pork belly with arugula, peppered quail egg, over crispy potato and whole grain meaux mustard.

Classically presented Beef Carpaccio:  Slivered Tenderloin, Parmigiano Reggiano, Truffle Vinaigrette, Arugula, and Capers.

The pan-seared foie gras (harvested from Hudson Valley, NY duck) was as rich as expected.  Fresh slices of bright strawberry and frisee befriended and complimented the foie with notes of sweet and bitter.
A balsamic reduction drizzle graced the plate along with a classic accompaniment of toasted, buttery brioche.

Diver scallops were one of two featured lunch entrees. Asian-inspired, smoky sesame oil stir fried veg (snap peas, fava beans, corn, pea shoots, and bell peppers) served as a perfect counterpart and platform to the sweetened flesh of plump, expertly pan-seared diver scallops.

Though I was content with a couple of glasses of champagne throughout brunch, I was curious about the beverage program at TR and asked Amanda, our kind server, for a brief overview.  I found the short cocktail menu pretty impressive and especially admired that the creator of each cocktail was given credit by placing their name after the ingredients list.

Due to my longstanding love affair with mezcal, I couldn't resist sampling Aaron Neider's  "Smoke & Mirrors" cocktail made with Sombra mezcal, grapefruit, yellow chartreuse, and grapefruit shrubs by Shrub & Co. 

Smoke & Mirrors embodied all that I love about a well-balanced cocktail made with quality natural, fresh ingredients.  My favorite characteristic of mezcal is the smokiness of course.  I recommend it to any peety scotch drinker who does not consider themselves to be a tequila fan. 

The Tasting Room is definitely a spot where I see myself spending a lot of time.  From checking out the rest of the beverage program to sampling more delicious eats, this quaint oasis suits me well.