Dressed up with spinach, brie, roma tomatoes and resting on baguette crisps, the Seared Jumbo Gulf Shrimp appetizer is the supermodel of shrimp dishes.There's something so very American about the idea of a restaurant and bar owned by and named after a group of brothers. And there's something doubly American about being able to sidle up to a table and have the bartenders and servers remember who you are. Add to that a menu that's big enough to satisfy everyone while still being refined enough to inspire confidence that these guys know what's up in a kitchen and we've got ourselves a true vision of what the phrase "American dining experience" is meant to mean. "We're family owned and operated," said Chef Douglas Laporta, whose recipes rely on three things: 1) fresh ingredients; 2) expert skills; and 3) being awesome. Demonstrating that last part, peep that photo of the Seared Jumbo Gulf Shrimp appetizer. Dressed up with spinach, brie, roma tomatoes and resting on baguette crisps, this dish is almost like the supermodel of shrimp dishes. Easy on the eyes, but way meatier. It goes well with martinis (served plentifully) and live jazz (played seven nights per week here).
Seared Jumbo Gulf Shrimp, $17.50
Mussels (served three ways), $10.50
Tutta Mare Pasta (shrimp and clams over linguine), $21.50
Virginia Brook Trout, $23.50
Bourbon BBQ Hanger Steak, $28.50
Daily, 11:30 a.m. to 11 p.m. (last seating)