Steinhilber's, Way More than Fried Shrimp

So I owe Steinhilber’s an apology. For the past few years I have been doing a little bit of trash talking when people have asked my opinion of the Virginia Beach restaurant. After celebrating several birthdays, anniversaries and weddings I’ve thought it “over-rated.” Known for its fried shrimp I’ve just thought them “ick.” That may have something to do with me preferring my seafood not fried.

However, last night I experienced a different Steiny’s – so I’m sorry for the past trash talk. Steinhilber’s is more than fried shrimp.

First, it is the history and the location. Formerly the Lynnhaven Golf and Country Club located on the Lynnhaven River in the Thalia area of Virginia Beach.  Robert Steinhilber began serving food in 1937 and today the family tradition continues through his daughter and grandson. In fact, Brady was there last night to wish us well as we departed our dinner.

Second is the service. The wait staff is unbeatable – polished, professional, knowledgeable and attentive. One can easily be spoiled in a Steiny’s dining experience.  Couple that with the ambiance of a rustic cottage with hard wood floors it is easy to understand why Steinhilber’s is where people go to experience romance. They’ve added a beautiful outdoor eating area since I was there last. I can just imagine how beautiful that could be on a cool spring, summer or fall evening with the candles lit overlooking the Lynnhaven River.

Finally, and most importantly - the food. I feel you have to look past the shrimp. When I finally did I saw dishes that I had no idea Steinhilber’s made. Bison! This wild game loving girl thought I had to go west for this (which I do because Steiny’s is west of my house but at least I can make it by car – or even bike).  I also sampled the etouffee with clams, mussels, shrimp, crawfish and surry sausage with yummy, spicy gravy - shockingly delicious.

So I was wrong (I’m only human). I should have known that a restaurant couldn’t succeed for seventy-three years on fried shrimp alone. I truly look forward to going back. Steinhilber’s is an experience but don’t wait for a special occasion, leave it to the Steiny’s staff to create a special evening for you.

The sizzle of Fire and Vine

Portion control. An issue many Americans really need to work on in order to trim our ever-expanding waistlines. I recently started working at a restaurant to help supplement my income in this horrible economy and it has this fabulous spa menu where the portions are ideal and the calorie count forgiving. While most men would say there isn’t enough food, I beg to differ.

This all leads me to the entire pig I was served last Friday at Fire and Vine. Don’t get me wrong. It was good and the temperature was perfect for pork, but it was huge! It should have clicked for me. After all, the menu says a “14 ounce boneless pork chop.” (Graciously narrowed down for me after I couldn’t decide between the shrimp and grits and the pork chop.) The chop was covered with an awesome mango salsa jammed packed with cilantro (Mmm, cilantro) and rested on a bed of whipped sweet potatoes with pecans.

Perhaps the piece of meat wouldn’t have been so overwhelming if I hadn’t feasted on the appetizer of cheeses. I love that wine bars and restaurants have terrific cheese features. Brie wrapped in phyllo with fresh peaches and a cheese board with some terrifically interesting cheeses. One sweet one that was unbelievable. (I didn’t order this and the online menu doesn’t reflect the proper item so my apologues for the vague reference.) Did I mention the honeycomb? (Mmm, the honeycomb.)

The great part about Fire and Vine is that they suggest wine flights with each of the meals. You get to sample three types of wines perfectly picked to enhance your dining experience.

This was my first time having dinner at Fire and Vine. I’ve enjoyed lunch there before and I can recommend their salad bar, they call it “The Chef’s Table.” Is it quite impressive and unlike any traditional salad bar you may think of. There are these beautifully roasted vegetables of squash and zucchini. If you want to add protein I suggested one of the wood fired skewers.

The dining space is large and opens up to the kitchen. The smells are rustic with the wood fire oven. The service was good, I’ve noticed I’m a great deal more patient since I’m back to wearing the black bistro apron. But that’s another post still to come.