One of the owners was kind
enough to spend the time to tell us the history
of this wonderful inne.
That is customer service.
The general menu of the day.
Please forgive the poor photography.
The lighting was low and I did not wish to disturb
my fellow tour members by using the flash.
We had bread with real butter.
I always appreciate real butter.
Real butter means you care.
The General Warren House Salad
with mixed greens, tomatoes, English cucumber,
and Italian red wine vinaigrette.
I chose the Classic Grilled Filet Mignon
with black pepper and zinfandel sauce.
Asparagus spears and mashed potatoes
accompanied the meat.
The filet was cooked rare, as I asked.
It was tender.
It was flavorful.
It was melt-in-your-mouth-delicious.
This is how filet mignon should be.
My husband ordered the cheesecake for dessert.
I had the chocolate mousse cake with raspberry glaze.
This was one of the best meals we had on our trip.
We learned that one of our waitresses
was also one of the newest waitresses at the inne.
She had only been there five years.
As the restaurant business tends to be an
industry of high turn-overs,
I would say that this speaks highly of the management
of the inne.
Even in these tough economic times
people don't stay in bad work places if they can help it.
Our group waits for the bus to pick us up after dinner.
On Sunday evening my husband and I were on our own.
I was hoping to go to Eric Ripert's new restaurant,
10 Arts in the Ritz-Carlton Hotel in downtown Philadelphia.
Alas and alack, 10 Arts is not open on Sunday evenings.
As I could not readily find other restaurants
online within walking distance of the Downtown Marriott
and the Academy of Music I reluctantly opted to
make a reservation at a chain restaurant.
However, we have had great luck at this chain before,
so we felt all right in going with this restaurant.
Thus, I made reservations
at McCormick and Schmick's.
McCormick and Schmick's is a high-end
seafood restaurant chain.
This night my husband ordered the
Fettuccine with Bay Scallops, Shrimp and Garlic Alfredo Sauce.
He thought it was excellent.
I thought it needed more color.
I ordered the Grilled Lobster and Shellfish Brochette
with Lobster Tail, Shrimp and Scallop, grilled
and served over Couscous.
I have to say that the scallop was the most perfectly
cooked scallop I have ever had in my life.
All scallops should wish to attain this culinary perfection.
It was almost buttery in texture
and I think I saw a bright white light for just a moment there.
That being said,
this dish could have been even better if the
lobster, scallop and shrimp were not all on the same
Can you guess why?
That's all right. I'll give you a moment to figure it out.
Yep, you got it.
They all cook at different rates.
When one was done, another was overdone or underdone.
In this case,
only the scallop was cooked perfectly.
Both the shrimp and the lobster tail were slightly
(and I mean just slightly) overcooked.
Now, slightly overcooked doesn't sound
like a big deal.
And it usually isn't, except when it comes
And then it is a big deal.
The couscous was all right, but a bit mushy.
I do think that rice would have brought
more flavor and texture to the table.
In the end,
this was a nice meal but not especially memorable.
What was memorable was when we got up to leave,
only to be stopped by an older gentlemen who was seated
It turned out that he recognized that my husband was
a 33rd degree candidate
and as this gentleman and the members
of his table were members of the
Pennsylvania Scottish Rite,
they felt the need to make us feel welcome.
Thus, we had do to around and shake every one's hand
at their table (all eighteen or so of them) before we could leave.
Never let it be said that Philadelphians are not friendly.
On Monday evening we arrived at the restaurant that
the Indiana class president had suggested.
May I present the Moshulu?
The Moshulu is the largest four-masted sailing ship
She was launched in 1904 and has been involved
in a couple of notable wars
(being captured by the Germans in one
and the Americans in another).
She has been around Cape Horn 54 times in her
storied career and has carried various cargo items.
In 1968, the Moshulu was purchased and retrofitted
for use as a restaurant.
In 1974, she was towed to Philadelphia
where she was opened as a boat restaurant on
Penn's Landing until she was damaged by fire in 1989.
In 1994, the Moshulu was sold and restored in the
style of a turn-of-the-century luxury liner.
Another gentleman and I kept walking backwards
across the parking lot,
trying to get the entire ship in our camera frames.
We joked that we would have to go back to Ohio
in order to get a good picture.
Looking up the Delaware River.
On the upper deck.
Mashed potatoes and asparagus accompany.
Yep, this was good.
Ain't love grand?
Actually, this gentleman is a school teacher who