August 2007 – Mountain View
Brasserie (dt)
6.41 - 7.5, 6.75, 6.5, 6.5, 6.5, 6.5, 6, 5
We had been anticipating a visit to Mountain View Brasserie. The
demise of the Freehold Country Inn (operated also by Ben and
Terry Buel before its sale last year) has left a hole in the
hearts of Freehold diners, a shuttering of our “home”
restaurant. We had all tested MVB for lunch and/or dinner before
but this was our official encounter.
Located in
Greenville, a mile south of the four corners, across from the
drive-in, MVB occupies the former Steve’s Meat Market.
However, the renovation the Buels undertook would make Extreme
Makeover proud. An enclosed waiting/sitting area precedes the
entry lobby where left takes you to the bar and right takes you
to the larger of the two eating areas. Walls of golden rod-yellow
warmly emanate the soft glow of the lamp-sconces. Original
artwork adorns the walls as the bustle of the wait staff attests
to the popularity of MVB.
A
familiarity with FCI prepped us for MVB. Chef Max and some of the
wait staff migrated with the move. Even the menu carries numerous
traces of the FCI menu. Terry’s gracious greeting and
announcement of the specials presents a welcoming first
impression. Linens, classy plateware and silverware,
centerpieces, comfortable and ample chairs, black and white
attired wait staff, etc., all attest to a level of dining that
does Greenville and Freehold proud.
Terry
seated DP8 at a linened table, with two rows of four, with the
men at the ends (what tribal custom did this come from?), a tad
tight space-wise but that was mostly overlooked considering that
reservations could be made on such short notice. Our waiter, Cin
(another familiar face from “home”), started us with a
basket of sliced long loaf bread, accompanied with two ramekins
of pressed butter, keeping the nibblers happy early. Drink orders
included two bottles of 2005 Woodbridge pinot noir
(satisfactory), along with two pinot grigios and a gin-and-tonic.
Appetizers included the house salad for five, the clam and corn
chowder for Deb K and Don, while Tim ventured with the melon and
proscuitto (excellent). The house salads are a spring mix, with a
few cherry tomatoes, and shreds of carrots and zucchini, along
with a range of tasty but not overpowering salad dressings. The
soup’s hearty blend of seafood and vegetable is a classic to
try again.
Entrees
included three prime ribs (medium rare for Deb K, well done ends
preferred for Kriss and Chay; all were good, perhaps fattier than
usual); the swordfish with crabmeat crust with lobster sauce
(Judy – excellent); pork chops for Tim and Deb T (good and
excellent); veal chops with a plethora of mushrooms in sauce (Don
– good); and chicken parmagiana (Ken – one of his
favorites, and but just ok this evening). Potato au gratin was
the only choice of potato, satisfactory but we are used to the
usual choice of three or four preparations.
The dessert course beckoned. Deb and Don shared the warm
chocolate cake with ice cream and whipped cream (a favorite);
Chay and Deb shared a Key lime pie, while Ken had his own
(excellent, tart); Kriss had the chocolate mousse with orange
sections (very good); Judy devoured the apple crisp; and Tim had
his Frangelica while Chay sipped the Sambuca on ice.
Service by Cin was friendly, efficient, and competent. The
transfer between courses went smoothly, water glasses were filled
frequently (the water here is better than FCI’s), and
Ken’s coffee was regularly filled (long practice at FCI).
Thanks, Cin, for an excellent job.
The
pacing of the dining experience at MVB was one that suited us
well. Bread came out upon seating, drinks within fifteen minutes,
and salads and appetizers another five or ten minutes after that.
The entrees arrived almost an hour after seating. Desserts and
the bill arrived without the interminable wait we have seen
elsewhere.
The
one minor distraction was the noise level. OK, it was more than
minor, and we can’t help but notice it after all the times
we have sat at FCI. It almost felt we were at Conca.
The bill was $102 per couple, including drinks, tax, and tip, a
middle-ish range for us lately. MVB presented a worthy dinner
this evening but did not stand up completely to FCI.
.....
Because of the last minute change (only hours’ notice), and
because this Saturday was one of the nicest days of the year, and
because most of us were utilizing daylight to its maximum, we
absented ourselves from any pre-session meeting and hors
d’oeuvres at one of our houses, and proceeded directly to
the restaurant.
....
School talk crept in, with ...., summer ending, Tim’s 60th
party a week ago, Krypton’s claim to the bed, Buddy now
sleeping in luxury, day trips, etc. Sorry, Ken, I could not hear
the conversations at your end of the table. The level of
discussion kept a high plane until ....