Wooden door bistro quality inn menu,replace storage shed doors sale,wood box making kit instructions,make a small corner desk - 2016 Feature

Ingenium Design Group have achieved further shortlist success with The Yellow Door Bistro in the Restaurant within a Hotel Award (Global) at the 2015 International Hotel & Property Awards.
The Yellow Door Bistro is a playful portrayal of purposeful randomness through a miscellaneous blend of simple details.
The restaurant welcomes with a monolithic, historical-inspired yellow door oddly situated in commercial glass walls of the entry. As a hotel-based renovation, deconstruction of the original space was critical for integrating the new design with existing elements while articulating functionality. I wouldn’t recommend wasting your time or money at Eat N’ Park, as you will likely find better quality food at your local high school cafeteria. At this year's Chef's Dinner at Monticello's Heritage Harvest Festival, everyone was buzzing about the duck confit and ricotta gnocchi. While I am not a devoted fan of duck, I too was taken by surprise at the tender, juicy, flavorful duck confit.
I went back to the C&O station for seconds and asked executive chef and proprietor Dean Maupin if the duck confit and ricotta gnocchi were regular selections on the restaurant's menu. Housed in an old, brick railroad bunkhouse, C&O looks like nothing fancy from the outside with its simple C&O sign below a huge Pepsi logo. Stepping through the wooden fence and into a tiny courtyard, you're faced with an unassuming door reminiscent of an old world adventure movie.
The food menu is less extensive than the liquor choices and the wine selections, but that doesn't mean it's less impressive. We've decided to try one of C&O's longtime favorites as well as one of the newer selections--a beef and a fish entree--along with two appetizers.
My husband has ordered the Retreat Farm lamb for starters and I've ordered the beef carpaccio. After a brief interlude when my husband and I reminisce over 28 years of marriage--after all, it is our anniversary--the server returns with our entrees. The tenderloin is cooked to a perfect medium rare, is sliced thin, laid across a mound of smashed potatoes and topped with a sauce so divine, it could grant wishes. A curved metal Z-bar partition allows a visual connection but denotes the central private dining area.
Two feature walls display reclaimed historical wooden shutters in an interplay of texture and geometry. The design directive transforms the former restaurant into a completely new and original entity while addressing the client’s need for a chic, yet accessible setting which seamlessly transitions throughout the day (including breakfast, lunch & dinner services).
More than a dozen local restaurants, wineries and breweries served small plates in a roving feast of culinary exploration.
I've always enjoyed traditional potato gnocchi, but I was astonished by the ricotta gnocchi's confounding combination of chewy and creamy.

The duck confit is available on the appetizer menu, while the ricotta gnocchi is offered with several other selections. He's stayed true to many of the ongoing menu favorites, while adding dashes of his own here and there.
Dark paneled walls illuminated by low amber lighting and candles greet you in the small mezzanine area where you check in for your table. Public areas include the mezzanine area, the bistro tables set inside the downstairs bar, the covered patio and the outdoor terrace. We're immediately transfixed by the expansive wall of liquors stretching behind the long bar.
The bibb lettuce salad with pommery dressing and shaved Gruyere is a longtime customer favorite.
Before our appetizers arrive, our server brings a basket with dreamy-soft white bread rolls. We no sooner lay down our forks after enjoying our starters when the server removes the plates and flatware. We were tempted by the pot au chocolate and the brioche chocolate bread pudding, but we were so completely satiated by our dinner, we didn't dare ruin it by overstuffing ourselves.
The furniture intermixes romantic styles of European restoration pieces with punctuating and contemporary influences. A shared Harvest table leads into the jewel box-like wine room featuring interactive by-the-glass wine dispensing technology. They want to maximize profits through volume; they keep costs -and quality- as low as possible. There were many delicious offerings, but still, everyone was going back to the C&O Restaurant station for seconds of the duck confit and ricotta gnocchi. I decided to use my last night in Charlottesville for a visit to C&O to sample more of Maupin's culinary creations. While respecting the enduring guest favorites, Maupin has mixed it up a bit with his own culinary creations.
Upstairs you'll find a large private dining room for special events, while the gallery is a smaller room available for private dinners and meetings. This alone--the absence of a crusty baguette of French provincial fare--is a delicious reminder that this is haute cuisine. He's ordered the Rag Mountain trout and I've selected the steak Chinoise, which Maupin tells me is one of the longtime house favorites.
Although we'd never before dined at C&O, from what we saw and tasted, the legendary restaurant is still in good hands.
Oversized domed armchairs and living room style seating create pockets of intimacy for individual dining groups.

Classic forms and a backdrop of neutrals are offset by touches of gold and brightly coloured contrasts. I am quite confident that they are more concerned with marketing campaigns and getting people in the door, than providing a good burger. The burger was drenched in a white mayonnaise sauce that ruined the texture of the experience. Maupin grew up in a small town nearby where his family enjoyed typical Southern foods such as fried chicken and fresh vegetables.
At C&O, you're not getting mass-grown produce, slaughterhouse meets and boilerplate cheeses. C&O could fill up every night with reservations, but Maupin maintains several tables throughout the night for walk-ins.
Parisienne gnocchi begins with a pate a choux--the same dough used for profiteroles, cream puffs and eclairs. To drive home the point, I have to emphasize that my entire meal was defrosted some time between the time I placed my order, and the 10 minutes that passed before it was served to me. A job washing dishes at a local restaurant when he was in junior high school inspired a food fascination that became his life's work. The lamb is a bit fatty, several bites, in fact inedible, yet the meat is so tender, knives are unnecessary.
For all intents and purposes, I consider Eat N’ Park a fast food restaurant, unfortunately because they spend their money creating a facade of not being a fast food restaurant, the quality is not as acceptable as most traditional fast food.
He completed an intensive culinary apprenticeship at the Greenbrier Resort in Sulfur Springs, W.Va.
There's a vast selection of old and new, French and Californian, and notable wines from other regions. From there he worked at several fine restaurants in the area--including C&O under Simpson--before buying the business and putting his own stamp on it.
Virginia has an emerging grape-growing and wine-making culture and I see several Virginia wines offered. My husband orders a glass of non-alcoholic brew called Buckley and our dining adventure begins.

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