Back to Gwynnett Street
How was my second time at this Williamsburg fine-dining staple?
Back in April, I wrote about Gwynnett St. I took a very
neutral stance on the restaurant, leaning a little more towards being hyper critical.
I had a chance to go back this past week, and then re-read my post. Many of the
things I was critical on had been addressed… I’m sure it had nothing to do with
my post. I went back with a more open mind; I always try something twice before
I make a firm decision. It’s only fair.
Right off the bat, there was a hostess station. Our hostess
greeted us immediately, asked if we could patiently wait for a moment, and then
took us to our seats within a minute of walking through the door. This was
vastly improved from my last meal. We didn’t do the tasting menu, instead
opting towards sharing two appetizers, each getting an entree, and sharing a
dessert. The whiskey bread was still amazing. The apples and oysters with
calves brain, horseradish, and watercress was just weird enough to work, the
calves brain mimicking foie gras with added gaminess. I never thought of apples
and oysters together, and I could have done without them on the first bite, but
by the end of the meal, I got it. It was adventurous surf n’ turf, and I liked it a lot. We each got the chicken, which
was just as good as before. This included mushrooms, rosemary, brussel sprouts,
and picked autumn berries. The dish was perfection. Finally, I had something to wipe my whiskey bread through at the end of the meal. Our dessert was peanut and
chocolate with cranberry gelee and brittle. Fancy peanut butter and jelly is exactly
what came to mind—it was fantastic.
So, the food was undoubtedly great, but how about the
service? This was my biggest gripe the last time I ate at Gwynnett St. This
too, was a major improvement. Our waiter was knowledgeable about the menu and
relaxed in his approach. He coined the oysters and apples as surf n’ turf and brought up the fancy peanut
butter and jelly, so I need to give him credit for that—he joked to keep things
light, but didn’t dwell around the table. He came when he needed to, explained
the dishes, and then disappeared to his next table. He embodied everything a waiter or waitress should be.
- Adam from Tipped Mixology
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