Tides Restaurant A Gift To A Fast Food Town

[Pete]

I noticed signs for a chain of restaurants on I-95 that have strippers serving the food. I bet the patrons are not too worried about what is on the plate.

probably get boob hair in the soup. :yuk:

 

[tikipirate]

I have eaten at some very, very fine establishments with food that had the height of flavor, aroma, and texture and service that was impeccable in various place in the world.
Truly five star restaurants and rated that way.

I have not tried Tides yet. I plan to and hope it has not peeked and pooped already.

Believe it or not, I think the Tides is still in a learning phase. I visited there several times and #####ed and #####ed about the oysters being full of shell fragments. Last time I went... I was presented with a dozen perfect oysters with only one bit of shell in the bunch.

But then I ordered the foie gras, and it seems that the prep chef doesn't know about deveining. So the dish had a wonderful presentation, fabulous toppings of carmalized fig and apple with a truffle sauce (and a green oil infusion that I couldn't place)...and chunks of stringy bile duct hanging onto the plate.

Note to Tides: Remove all connective tissue/ducts from organ meats. Just my opinion.

 

[rush]

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in SoMD This Is Living All of Southern MD

The Tides
Restaurant & Oyster Bar
In a word-Superb!
When you think of exquisite, Lexington Park probably doesn't come to mind, with Patuxent River Air Station, the retail strips along Rt. 235, and the base contractors' offices. But located off of Expedition Drive, the Tides Restaurants and Oyster Bar makes Lexington Park a very desirable destination. That's where you'll find a fabulous dining facility that offers you the opportunity for an exceptional dining experience.

What makes this dining experience so exceptional is the combination of the beauty and comfort of the facility, the professionalism of the staff combined with the excellent food preparation and presentation. The cuisine is French and American with an Asian influence. The choices presented to you for everything from water to wine, entrees to desserts, are abundant. They offer five different menus from which to choose including, a martini menu with more than 18 choices, a wine menu with over 50 different wines available by the glass, and lets not forget lunch, dinner and a decedent dessert menu. And if all this isn't enough, the raw bar offers you a choice of a variety of fresh seafood, either raw or steamed as well as a great selection of sushi and sashimi.

The menu choices are not only abundant, but excellent. The food is meticulously prepared by Chef Ahmed Koroma, who makes everything from scratch including the breads, sauces, desserts, even the ice cream. All the ingredients are purchased fresh, insuring that each meal is perfectly delicious. He comes to the Tides from the Tavern at the Village where he was the head chef. He brings more than 20 years of food preparation to your table, and it shows very well. He has worked as Executive Chef in popular restaurants such as Planet Hollywood, Chef de Cuisine at the Ritz Carlton, Hilton Hotel in Alexandria, Clyde's, and was formerly Executive Chef at the Bethesda Country Club. Chef Koroma is also a professional ice carver and sugar sculptor. Each plate that goes out the his kitchen is a creation of its own. His presentations look almost as good as they taste!

The Tides is open for lunch and dinner offering a cornucopia of food options including fresh seafood, aged steaks, salads, soups, caviar, poultry and whatever else that may be available fresh. There is absolutely something for everyone. The menu changes on a regular basis and there are specials offered daily. Table side service is offered for both dinner and dessert and is personally presented to you by the Maitre'D, Arthur Ehrlich. The dessert menu includes choices that run the gamut from strawberry tart, tiramiru, creme brulee, mouses and gelato to Cherries Jubilee. For an after dinner drink try one of their specialty coffees (presented to you in your personal French press percolator) or cognacs.

To ensure your lunch or dinner is a perfect, Ehrlich is always available to make sure your dining experience is unlike any other. Ehrlich who is originally from Chicago, has more than 30 years experience in the food industry, his specialty is opening exceptional restaurants. He has been associated with several world class restaurants, from the renowned Le Coq au Vin in Chicago, to the Copper Grill Lobster & Steak House in Richmond. He trains all the service personnel to ensure they are fully knowledgeable on the proper techniques of food services, but also on all the foods and beverages that are sold at the Tides. He admits he's sometimes a little tough on his staff, because he expects perfection for his customers and wants your dining experience to exceed your expectations. He wants you to leave the Tides, saying "wow!" and you will!

The staff at the Tides Restaurant and Oyster are taught to be attentive and personal and to get to know your preferences, so upon your return they will have that information available to them and be able to provide you with more personalized service.

With the Tides Restaurant and Oyster Bar you are sure to be making Lexington Park one of your favorite destinations. Make a reservation today. We're sure you'll have a superb experience.

The Tides is located 1/4 mile north of Patuxent River Air Station on Expedition Drive. They are open Monday-Friday 11 a.m. - 2 p.m. for lunch, 5:30-9:30 p.m. for dinner (10:30 p.m. on Fridays, Saturdays noon to 10:30 p.m., Sunday 3:30-9:00 p.m.

They offer a room for private events that seats 16, a monthly wine dinner, and many holiday events. Reservations are recommended and can be made by calling 301-862-5303. For more information and for a complete line up of menus, go to www.thetidesrestaurant.com.

Oyster in Bondage
with White Truffle Cream and Salmon Roe

Ingredients:
4 shucked oysters
4 slices of smoked salmon
8 ozs. shredded phyllo dough (Kataifi)
3 eggs (for egg wash)
1/2 tsp. Old Bay Seasoning
1/2 oz. white truffle oil
1/4 oz. lemon juice
3 T. crème fraiche or sour cream
2 C. vegetable oil
1 oz. salmon roe
Dash of tabasco
1 oz. of chives - thinly cut with scissors
Preparation:

Season oyster with old bay and wrap individually in salmon slice.
Dip in egg wash and wrap in phyllo shred, refrigerate for 1 hour.
Mix crème fraiche with tabasco and lemon juice, refrigerate.
Heat 2 C. of oil in 2 or 4 inch frying pan at 350 degrees.
Carefully fry oyster for 2-3 minutes until golden brown.
Remove onto paper towel to help drain excess oil.
To serve: Put a dollop of cream sauce on the bottom of a plate, spread out with the bottom of a spoon, put oyster on top of sauce, add 1/4 oz. of salmon roe on top of oyster, then drizzle with white truffle oil and garnish with snipped chives.

NOTE: Finely shredded potato can be substituted in place of shredded phyllo.
Need i say more!
I need to visit the Tides this weekend,i haven't been there for 2 weeks now,been travelling much of late to NY.

 

[tikipirate]

Rush,

Have you ever been to Ocean City, VAX or JAX and read the local tourist magazines left in the hotel room? Those mags are full of 'reviews' touting the local tourist restaurants. Every review concludes that restaurant XYZ has 'The Best Seafood Buffet on the East Coast' or somesuch. It's called marketing.

'SoMD This is Living' magazine is a nicely done publication and I know some of the folks involved. But make no mistake...Their primary goal is to drum up business for the local, um, businesses.

Read that review that you posted. Does that sound like a review any normal person would write? It sounds like it is quoting the maitre d' verbatim. It's called marketing.

We're glad you like The Tides. Bon Appetit! Salud y Pesetas! Just quit trying to shill it.

 

[rush]

Rush,

Have you ever been to Ocean City, VAX or JAX and read the local tourist magazines left in the hotel room? Those mags are full of 'reviews' touting the local tourist restaurants. Every review concludes that restaurant XYZ has 'The Best Seafood Buffet on the East Coast' or somesuch. It's called marketing.

'SoMD This is Living' magazine is a nicely done publication and I know some of the folks involved. But make no mistake...Their primary goal is to drum up business for the local, um, businesses.

Read that review that you posted. Does that sound like a review any normal person would write? It sounds like it is quoting the maitre d' verbatim. It's called marketing.

We're glad you like The Tides. Bon Appetit! Salud y Pesetas! Just quit trying to shill it.

I cannot agree more! but let me remind you this is not the only review i have read about the Tides.
They must be doing something right

 

[RoseRed]

Coming from san francisco to relocate in southern maryland is no easy fit, a town where there is zero nightlife, backward in so many other life styles i was accustom to in big cities the Tides restaurant and oyster bar was a blessing for me to find out about after an invitation to dinner by an acquaintance of mine.

Okay let me cut to the chase, i arrived at around 7:30pm on a very busy friday night and i was seated at the bar -excuse me! did i say bar? no this was some kind of bar you would find at the BELLAGIO IN LAS VEGAS! The glass WATERFaLL you see by the entrance when coming in is also by the bar going into the gorgeous restrooms with real cloth napkins and it was so clean that for a moment i thougt i was at Micheal Mina's restaurant in san francisco and at the bar i cant help but notice the expensive marble top all over the bar top and seating area. i was told about the small bite and raw bar menu by the bartender whose name i remembered as Torrey but i decided on the dirty-tini since i was there for dinner that night.

I finished my martini as soon as my acquaintance walk in and by that time our table for two was ready, i was seated at one of the booths by the large windows and i can see the chef and his kitchen crew busy pumping out dinners which was marvelous for me because i love to cook and watch an experience professional chef work his crew and assemble the food on the plate or put a final garnish before its presented to the guest.

I ordered foie gras for appetizer and my partner had the porcupine shrimp wrap in kataifi w/orange gastrique reduction i must say the foie gras was prepared perfectly and my partners porcupine shrimp was out of this world. For entree i had the mishima ribeye which was very cheap than what i use to pay for the same cut in San francisco or Las vegas, it came with a side of sauteed mushrooms and fresh garlic sauteed spinach with hint of lemon as i expected it to be prepared, my partner had the dry aged colorado rack of lamb barely medium and so succulent that i started to wonder if i was really in southern maryland, but i was shocked back to reality when i remembered the chef's resume and that he had worked under some of the finest chefs washington DC had to offer and untop of that Jean louis Palladin.

By this time i was going almost through half our bottle of the cake bread wine and surveying the wavy silverware, classy pocelain salt and pepper shakers, wine walls and was jolted from my trance by fire, the maitre d' was flaming bannana fosters at a table next to us which let me repeat for the local southern marylanders is a treat. Dessert was white and dark chocolate mousse for me and a white chocolate and raisin bread pudding for my partner so exquisitely sauce, plated with edible orchid flower and both dessert tasted so heavenly that i came to the conclusion that who ever put a team like this together must have known that there was soon going to be a market for this kind of dining in southern maryland as oppose to these wishy washy fast food chains that so dominate the landscape.

And before i end i must give kudos to our server Ryan for his excellent service and such knowledge about mishima beef "can be cut with a plastic fork."

Did you post this on their website or did someone else? It is there in the Gallery as "A Review from SOMD.com by Rush"

 

[rush]

Did you post this on their website or did someone else? It is there in the Gallery as "A Review from SOMD.com by Rush"

Yes i did back when they really cared about fine dining cuisine.
And i stand by it then under the previous five star chef,his team and management. As of present with what they are doing i beg to differ.May be Asahi or washington dc.