Paul and I stopped by for an early dinner at Bonefish Grill recently and noticed that the covered patio area was almost full and very festive. Happy Hour appears to be very popular at Towne Centre eateries in general and at Bonefish in particular.
I’m a big fan of restaurants that celebrate the change of seasons with changes in menu options and had heard that Bonefish was offering fall specials. We were seated inside at a roomy booth next to a window and were greeted by Mike Ryan, our server. He noted that along with edible fall specials, seasonal drinks were currently available, such as Fall Apple Martini and Fresh Pear Martini in addition to special wine and beer selections.
The Bonefish menu takes time to review as it offers a huge variety from soups, salads, sandwiches, steaks and chops entrees, to the many flamed grilled fish options (of course), based on availability. Being a vegetable lover, I was also impressed with the sides from which to choose.
Paul started out with a cup of Corn Chowder + Lump Crab ($3.40 with entrée) which he loved. A freshly baked square loaf of warm bread was served to the table with dipping pesto oil.
In addition to the regular menu we considered the seasonal specials, including Saucy Shrimp, Swordfish and Pumpkin Ravioli, and Crab Crusted Icelandic Cod. In addition was Wild-Caught Coho Salmon ($23.70), which I chose, prepared simply grilled, topped with mango salsa (my choice), and sides of steamed broccoli and sweet potato mash. My dinner plate looked amazing and so colorful! The mango salsa, advised by Mike was a perfect topping for the yummy salmon. I’m pretty sure I left nothing on my plate.
Paul selected the Lobster Roll Platter ($17.30) from the regular menu. He is originally from New England and feels compelled to try a lobster roll if it appears on any menu. It arrived in a large silver bowl with French fries and cole slaw, as described. He declared the toasty buttery roll with a generous amount of lobster as successfully being “in the tradition of New England.”
During the meal, we chatted with managing partner Erin Barr and manger Mike Yates in keeping with Bonefish’s philosophy to make sure that customers are happy, satisfied, and recognized. Level of service is also emphasized and we have to agree that it was excellent. We also found out that Bonefish has a private room that holds 40-50 people for special events.
For dessert, we decided to share a piece of Key Lime Pie with roasted pecan crust ($6.90). It’s made in-house and was wonderful, tangy and creamy.
We will be returning soon, because I must try the Spicy Tuna Bowl, identified on the menu as a Bonefish favorite and it sounds like it will be a favorite of mine too!