Dining at the Tides

[jazz lady]

... and you did enjoy watching my eyes roll back in my head as I experienced that first bite.

As did the waiter and the maitre d' and everyone ELSE in there. It's nice to see people get so much pleasure out of their food.

... and oh yeah... I ate a flower.

Fear Factor, here you come!

I have been twice and enjoyed it tremendously both times... I look forward to going again.

Hmm... lanningrightnow:

 

[Bogart]

Well, I must admit, this place is certainly not for everyone. But if you have high expectations and enjoy food in a way that is beyond just digestion and filling up your gut, then you would find the Tides quite pleasant. Like I said, Damon's is more our speed around here. I would suspect a lot of regular folks might not dig this joint, but it is a place to wine and dine clients for a company that is footing the bill.

I ate at Asahi the other day. It is not an authentic Japanese restaurant.

 

[pineapple]

Well, I did it. I convinced my boyfriend to buy a new shirt and we dined at the new restaurant in front of the Mantech building, The Tides oyster bar and restaurant. This place is exquisite. And while the food is all an artistic culinary delight, the whole experience seems out of place in Lexington Park. I mean, Damon's is more our speed here, I think.
But, anywho, let me get to telling you all about my dining experience! First, we were sat at a booth next to the window, where outside you can hear a simulation of ocean tides crashing in the water display. I was a bit indimidated about my attire, but my nice sweater and jeans were ok. I don't remember seeing anyone in a tie and jacket, except the owner, who was a gracious host. The whole decor is simple and elegant and everything in the restaurant is in exact theme with the atmosphere... wavy ocean like, just as the name would recommend. From the slightly wavy forks to the pool like carpet to the sculpture like dishes.
The kitchen is open for everyone to see. The bar is small and intimate and gorgeous in it's brick and how the light is displayed. The bathrooms are immaculate with all wood sections and bowls for sinks, like something out of a "Kohler" commercial. And there are no paper towels to clean your hands, only small terrycloth towels and a hamper to discharge them in.
If I started to describe the food, we would all be drooling now. But I will say that the last time I ate anything even remotly close to the way the food made my taste buds tingle, I was in France. Sorta like a tiny little orgasm on a plate. The food is presented delicately and very artful. Ladies first on everything!
My boyfriend ordered an Absolut martini and let me tell ya, I don't even like martinis, but I drank this one! The taste was so smooth and light. I couldn't believe I was drinking Absolut!
This is not a restaurant to just go and have something to eat. The Tides is more of a night out for gastronomic pleasure. The atmosphere is calm and relaxing. The food is distinguishable and ambrosial. The service is impeccable yet unpretentious.
Try this place at least once and you'll be saving up your pennies to go again! Just remember to bring a big wallet and an open attitude.

I would love to know what orgasmic dish you ordered?

 

[jazz lady]

Although you didn't ask me, I'll tell you what I've had there.

The first time I started out with the Lobster Bisque. Absolutely delicious and served just right with a touch of sherry. Next I had the Grilled Tuna Nicoise Salad. The tuna was seared perfectly on the outside and so soft and tender it just melted in my mouth. It was served on a bed of greens with green beans, hard boiled eggs, roma tomato wedges, nicoise olives, new potatoes and drizzled with a Dijon mustard vinaigrette. For dessert, I decided to try the Trio of Crème Brulee with praline, vanilla and chocolate flavors and cookies. It was beautifully presented on a dish shaped as an artist's palette with three dipping sauces, fresh raspberries, and a drizzle of chocolate and fruit sauces.

The second time, I had the Teriyaki Glazed Salmon, which was served over wilted spinach with steamed white rice, diced roma tomatoes, and a chive oil. Absolutely scrumptious! I opted out of dessert, but did sample RoseRed's dessert: the Duo of Chocolate Mousses in chocolate cups with fresh berries, cookies and Crème Chantilly. It was absolutely heavenly! You should have seen the angelic look of bliss on RoseRed's face as she sampled it.

It has been a wonderful dining experience both times and I can't wait to go back.

 

[RoseRed]

I opted out of dessert, but did sample RoseRed's dessert: the Duo of Chocolate Mousses in chocolate cups with fresh berries, cookies and Crème Chantilly. It was absolutely heavenly! You should have seen the angelic look of bliss on RoseRed's face as she sampled it.

Mine didn't look as though it was scraped off the side of the road either!

 

[jazz lady]

Mine didn't look as though it was scraped off the side of the road either!

That's what he gets for eavesdropping.

 

[RoseRed]

That's what he gets for eavesdropping.

Things are not always as they sound.

 

[Agee]

I ate at Asahi the other day. It is not an authentic Japanese restaurant.

 

[rdonthehd]

I would love to know what orgasmic dish you ordered?

I had the salmon, sounds simple right? wrong... anything but. It's on the menu (exerpt from the menu:Alaskan King Salmon
Horseradish crusted and Nori seaweed wrapped with Anna potatoes, baby vegetables, and a lemon butter sauce with wasabi foam )
My guy ordered the Tuna Tataki (from the menu:Tuna Tataki
Seared Ahi tuna with avocado, sauteed shitake mushrooms and a lemon soy dressing) and his buddy ordered the cioppino (also from the menu:Cioppino
Italian style bouillabaisse with mussels, clams, fish, crabmeat, scallops, lobster and shrimp in a fennel tomato broth with a garlic crostini - lemon vapor) The presentation of the lemon vapor was neat. We all dipped into each others dishes.
You don't need to know what all those things are in the description, just trust in the chef and enjoy... I did!

 

[danceintherain]

Went to The Tides today for a luncheon. The staff was awesome. 10 minutes after being seated the power went out. Big outage in Lexington Park. The staff met briefly with the chef. A few changes were made to the menu, candles were lit and it was back to service. The food was awesome. Chef Ahmed and Arthur Ehrlich even paid a visit to our table. Our servers Amber and Kevin were fabulous. Would recommend The Tides to everyone.

 

[kwillia]

Went to The Tides today for a luncheon. The staff was awesome. 10 minutes after being seated the power went out. Big outage in Lexington Park. The staff met briefly with the chef. A few changes were made to the menu, candles were lit and it was back to service. The food was awesome. Chef Ahmed and Arthur Ehrlich even paid a visit to our table. Our servers Amber and Kevin were fabulous. Would recommend The Tides to everyone.

I was looking out my window during the outage and I had made the comment that I was sure the folks lunching at the Tides were probably in for something special concocted by the chefs...

 

[cattitude]

I have never been invited to the Tides. My friends go but I have not been yet.

 

[Tonio]

And while the food is all an artistic culinary delight, the whole experience seems out of place in Lexington Park. I mean, Damon's is more our speed here, I think.

Good point. I suspect that many of the defense contractors here are embarrassed by the lack of upscale restaurants. I imagine the CEO of Lockheed or Boeing or Booz Allen flying into town to meet with the local management or with one of the PEOs. Don't know if the suits are used to Morton's, but I think they expect better than Applebee's or Damon's. The only other local place that comes to mind is the Daugherty Center.

 

[pineapple]

I had the salmon, sounds simple right? wrong... anything but. It's on the menu (exerpt from the menu:Alaskan King Salmon
Horseradish crusted and Nori seaweed wrapped with Anna potatoes, baby vegetables, and a lemon butter sauce with wasabi foam )
My guy ordered the Tuna Tataki (from the menu:Tuna Tataki
Seared Ahi tuna with avocado, sauteed shitake mushrooms and a lemon soy dressing) and his buddy ordered the cioppino (also from the menu:Cioppino
Italian style bouillabaisse with mussels, clams, fish, crabmeat, scallops, lobster and shrimp in a fennel tomato broth with a garlic crostini - lemon vapor) The presentation of the lemon vapor was neat. We all dipped into each others dishes.
You don't need to know what all those things are in the description, just trust in the chef and enjoy... I did!

Mmmm! Sounds great. I'll have to go and get that salmon. I'm a big fan of salmon-I could eat it everyday.That cioppino sounds good too though, Who was your server? I want to make sure I get someone good. Nothing ruins great food at a restaurant like bad service.

 

[jazz lady]

his buddy ordered the cioppino (also from the menu:Cioppino
Italian style bouillabaisse with mussels, clams, fish, crabmeat, scallops, lobster and shrimp in a fennel tomato broth with a garlic crostini - lemon vapor) The presentation of the lemon vapor was neat.

Mmmm...I had that when I was in San Diego a couple years ago and LOVED it. I'll have to try their version of it.

 

[jazz lady]

I have never been invited to the Tides. My friends go but I have not been yet.

We'll go to dinner one night soon just for you.

 

[Club'nBabySeals]

Who was your server?

I know this question was meant for rdonthehd, but I just wanted to take a moment to tout the performance of Amber. She was our server the first time my husband and I went, and we requested her again the second time, as well. We didn't want for anything the whole night either time.

She was very personable, though not intrusive---but what I liked the most about her is that she displayed a very active interest in knowing the dishes, and learning about the wine. I have a lot of respect for anyone who strives to be a master at their craft, whether it be aerospace engineering, alpine skiing, or serving in an upscale restaurant. When I ask a question about a dish (preparation, ingredients, etc.), I appreciate when the server is knowledgeable enough to answer without having to run back and get a play-by-play from the chef. She definitely impressed me....therefore, I would highly recommend requesting her if you are planning on dining at the Tides anytime soon.

 

[Nickel]

You guys are making me hungry.

 

[pineapple]

I know this question was meant for rdonthehd, but I just wanted to take a moment to tout the performance of Amber. She was our server the first time my husband and I went, and we requested her again the second time, as well. We didn't want for anything the whole night either time.

She was very personable, though not intrusive---but what I liked the most about her is that she displayed a very active interest in knowing the dishes, and learning about the wine. I have a lot of respect for anyone who strives to be a master at their craft, whether it be aerospace engineering, alpine skiing, or serving in an upscale restaurant. When I ask a question about a dish (preparation, ingredients, etc.), I appreciate when the server is knowledgeable enough to answer without having to run back and get a play-by-play from the chef. She definitely impressed me....therefore, I would highly recommend requesting her if you are planning on dining at the Tides anytime soon.

I just might have to do that. I wonder if rdonthehd had her too?

 

[rdonthehd]

I just might have to do that. I wonder if rdonthehd had her too?

We didn't have Amber, but now I can not remember the servers name at all. It seems that all the wait staff were trained in the same manner and were specifically hired because of their interest to be the best at the best.
Alison, no... I could pick her out again by face though. 5'7", medium build, 20-something, dirty blonde hair, nice eyes... used to work at Damon's at the bar. Um, that's all I remember now.