The Chart House restaurant

Downtown Annapolis can be a really nice place to be especially in the spring. On this night this past April 17th, it was breezy and had a slight chill. Much like the weather on the night of our wedding. the stage was set.

Our 16th wedding anniversary April 17th 1994. This past Saturday the 17th was as good a day as I can remember. The Chart house has been a long time staple for Tami and I. Special events are celebrated here for us. 
First off, we were seated in a nice window location, and the server we had was very upbeat and a professional from start to finish. I started with the Seared Ahi Tuna, which was at best ok. It was presented pretty bland, and the taste was not something fit for this setting.

Next was the Spinach salad with warm bacon vinaigrette dressing. The set up and presentation was excellent. It came out all in a Chiffonade fashion, lined up neatly, and the server actually tossed together the ingredients table side. The way in which everything was cut made it very easy to eat and enjoy. The bacon was in thick crisp chunks, so the hickory flavors came through very nice, and all of the accompaniments were too properly channeled into this dish. An A+. In fact this could have been an entree and been a success.

Finally, the Prime Rib entree. I had the smaller cut, and the rib was cooked as asked, to medium, and was as tender and flavorful as any I could remember.
The Steamed Asparagus with Shallot Buerre was as well, tender, and full of flavor.  Tami, had the Cocktail shrimp, which after a small mixup in the making of the sauce for it, was quickly remedied, however i was shocked to taste that they actually put straight ketchup for the sauce to begin with. I mean, who's watching what goes out here?? We actually had to show and explain it? It was truly straight ketchup, nothing else.

This of course was soon addressed, and Tami's Salad, was crisp, and was very enjoyable.
We finished off the evening with the Chart houses Mud pie, and coffee, which is always a winner.
I go to the Chart house mainly for the company in which I keep here. Tami. She enjoy's this place tremendously. I give the chart house kudos for the location of course (can't lose) and service which on this night, our server was top notch. The culinary side of it, always has it's share of up's and downs though. Rarely is it consistent. And that is a problem for a place that is as pricey as the Chart house. Needless to say, the food is not the first reason I come here. 

However, if this was addressed, and was consistent, this place would be perfect. It is of course a destination point for travelers and many locals simply because of it's location and tenure on the docks. A nice spot for a romantic evening to begin.

Metro Diner, in Annapolis MD

I recently went to the new Metro diner in the Annapolis Towne center. I'm a tech gadget junkie by nature, and the Metro diner goes a step in fulfilling a service expectation for me, while being mildly entertained. You walk in, and immediately are faced with flat panel monitors loaded with menu items. You walk up to a touch screen order guide to set up your order and grab a table number (electronic) card. Then you go to an open booth or seat of your choice.

You have yet to be greeted by anyone. If you are slow to understand the system, a manager can help you, and this is where the system needs work. For many folks over the age of 40 or so (me included) this may be initially a roadblock.

That said, your order placed, and or any changes made, a server brings your cups and "you" go to get your drink.  Within minutes after you have plugged your card w/ table number into the little box on your table, they now know where you are seated and within minutes the meals are brought to you, and in our case with little fuss. The system is intelligent but with flaws. Given the enormous investment in one of these types of businesses, it seems they missed the mark on upselling.

With a little flat panel monitor at the table they could upsell desserts or other drinks and so on. Which of course you would have to go back and order at the main monitors up front, but what if you could do this at your table?? They have your credit/card info already, and now they made a sale with no server having to take an order twice?? the up front investment would likely pay off big in my eyes.

The food my sliders were dry and generally of little flavor. Most places miss the mark on sliders simply because the portions are very small to begin with, and leaner beef of course cooks/dries out very quickly, a higher fat content could help this easily, and some seasoning would be s good afterthought as well. Flavor always helps.

As for my fries, slaw, and veggie chips Tami and I split, those were good. Tami had a Patty melt of sorts, which was made with a Chiabatta roll, and honestly was not a patty melt at all. More like a hot sandwich at best. the corned beef was good, but it kinda missed the mark.

This place has potential, but from what I saw was dead slow on an early evening, on a Saturday! Maybe lunch is where they make up the money here. I don't know. 

Again, I like the concept, however for the older crowd whom are accustomed to service, this may be a bit to swallow. The food does get to your table pretty fast though, if you understand the system, and with a little work, the food could be excellent. Maybe a real Cook in the kitchen??  Not just an hourly. Just my opinion.

'm a tech gadget junkie by nature, and the Metro diner goes a step in fulfilling a service expectation for me, while being mildly entertained. You walk in, and immediately are faced with flat panel monitors loaded with menu items. You walk up to a touch screen order guide to set up your order and grab a table number (electronic) card. Then you go to an open booth or seat of your choice.
You have yet to be greeted by anyone. If you are slow to understand the system, a manager can help you, and this is where the system needs work. For many folks over the age of 40 or so (me included) this may be initially a roadblock.That said, your order placed, and or any changes made, a server brings your cups and "you" go to get your drink.  Within minutes after you have plugged your card w/ table number into the little box on your table, they now know where you are seated and within minutes the meals are brought to you, and in our case with little fuss. The system is intelligent but with flaws. Given the enormous investment in one of these types of businesses, it seems they missed the mark on upselling.With a little flat panel monitor at the table they could upsell desserts or other drinks and so on. Which of course you would have to go back and order at the main monitors up front, but what if you could do this at your table?? They have your credit/card info already, and now they made a sale with no server having to take an order twice?? the up front investment would likely pay off big in my eyes.
The food my sliders were dry and generally of little flavor. Most places miss the mark on sliders simply because the portions are very small to begin with, and leaner beef of course cooks/dries out very quickly, a higher fat content could help this easily, and some seasoning would be s good afterthought as well. Flavor always helps.
As for my fries, slaw, and veggie chips Tami and I split, those were good. Tami had a Patty melt of sorts, which was made with a Chiabatta roll, and honestly was not a patty melt at all. More like a hot sandwich at best. the corned beef was good, but it kinda missed the mark.This place has potential, but from what I saw was dead slow on an early evening, on a Saturday! Maybe lunch is where they make up the money here. I don't know. Again, I like the concept, however for the older crowd whom are accustomed to service, this may be a bit to swallow. The food does get to your table pretty fast though, if you understand the system, and with a little work, the food could be excellent. Maybe a real Cook in the kitchen??  Not just an hourly. Just my opinion.