When I was in Baltimore, we stopped in at McCormick and Schmick’s for lunch.
I ranted and raved about it before I went – and I’ll say it again: they make the best Tom Collins I’ve ever had.
They squeeze the lemon fresh with their own press, and the juice cuts through any bite the gin could offer – making it go down easy on both hot and winter days. Don’t get me wrong – they aren’t juicy (they have a nice booze-backing) – and the clean taste makes it a perfect complement for a meal.
In my case, they helped me wash down oysters (six Maryland Choptank (sweet) and six Virginia Cedar Point oysters), Ahi Tuna Tartare, and fried Calamari.
The oysters were really good and fresh – definitely something I would come in for again – but the other two were pretty average. I think I’m done ordering fried Calamari – it never blows me away and it all seems to taste essentially the same, minus a different dipping sauce or accoutrement.
I’m telling you – grab a Tom Collins somewhere this week, then stop in at the nearest McCormick and Schmick’s and have one at the bar for comparison.
Then you can write me and tell me what you think.
Oh, the dessert was pretty amazing: a trio of Three Berry Cobbler, Cinnamon Bun Bread Pudding and an ice-cream sandwich.
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