When life hands you a trip to College Station, make lemonade (aka pay a visit to Christopher’s World Grille). “Christopher’s,” as I learned it’s shortened to, makes a single-name statement just like Elvis or Madonna. It’s a 10-year culinary landmark in a 100-year-old (next year) historical landmark building and home with a charming feel and a Southern and Victorian look. The combination of wood ceilings, vibrantly painted walls, chandeliers, Mahogany furniture, and perfectly set place settings was simply cozy and approachable.
We sat in the Casablanca Piano Bar room, where visitors can have their cocktails and bites accompanied by music on nights other than Monday (when we were there). My favorite part of the room was the old-fashioned, yet original Mahogany bar as it stood in the home before it was converted into a restaurant in 1999 by Chef Christopher Lampo–and the piano.
And, from the service to the food– Christopher’s is a treat of a dining experience. We started off with amuse bouche of crostini with tomato, mozzarella, garlic, and olive oil. I am totally in favor of ‘amuse’– you get a bite while you’re waiting for your order! Keeping guests satisfied from the beginning is key to excellent dining service– and the key to my heart.
Next up was the Autumn salad– a special for the evening. Greens, topped with parmesan, spiced pumpkin seeds (they added so much depth and flavor!), beets, cranberries, cherry tomatoes, and fried goat cheese tossed in a cranberry vinaigrette-delightful!
My entree was the star (a close second to the Autumn salad). The Sea Bass Provençal was spectacular. Baked half-moon shaped onion slices encased the soft and buttery fish, adding just the right punchy, tasty crunch. It delicately sat in seared swiss chard (like Spinach), roasted potatoes, and a light, yet flavorful sauce of capers, tomatoes, white wine, and kalamata olives. Mmmm!
And then, they brought the dessert tray, where everything looked fantastic. The molten chocolate cake and pumpkin cheesecake below looked incredible. I passed on dessert, but did taste a spoonful of their Guinness ice cream– fantastic!
My dinner company enjoyed the dessert special, made with almond and toffee biscuits and layered with white chocolate mousse + fresh berries. (my almond allergy did not go there, but my camera did! It was beautiful!)
All in all, from the wine to the diverse flavors featured on the menu and the table, to the preparation and plating, Christopher’s made its statement on my travel map. If I ever find myself in College Station again– a trip to Christopher’s is happening. End of story.