Inn at Bay Pointe
Quincy, MA

Pan Seared Crab Cakes
lump crabmeat blended with seasoned crumbs and vegetables, then pan-seared with a spicy remoulade
Tenderloin Steak Salad
a pile of field greens topped with tomatoes, onions, cucumbers, crumbled bleu cheese and walnuts with tender sliced sirlet steak

FOOD ALLERGY ALERT: There were four black olives lurking in the salad. I am diligent about checking the menu descriptions for olives, and when I see them listed, I ask if they can be left out because of I am allergic to them. And restaurants are almost always willing to comply with my request.* But this time I had to fish them out before I tucked in. DH ate one and the other three were relegated to the far side of the table.

By the way — “sirlet steak” is something between a sirloin and a filet. Whatever it was, the steak on this salad was in a word, delectable. DH asked for it medium, but it came out sort of medium-well — which I’ll never complain about. I thought that if the steak on the salad was that good, I hope that the entree steaks were just as moist, tender, and at that same perfect temperature. The salad itself was a balanced blend of salad greens; the walnuts were slightly sweetened then toasted. My only complaints about the salad are these: Whoever was in charge of the bleu cheese was a little heavy-handed, and The balsamic vinaigrette dressing was nothing to write home about. Happily, the onions counterbalanced the overabundance of cheese, so as long as there was an onion on the fork with the cheese, it was good. I found the dressing a little too bitter for the salad, not counterbalancing the slightly bitter salad greens at all. Something sweeter and lighter may have been more in order. Olive oil and raspberry red vinegar, for example.

I quite liked the crab cakes, even though they were thinner and larger than I had been expecting. I was expecting palm-sized, hockey-puck-thick cakes filled with the aforementioned lump crab meat, but it was more like I had been given crab pancackes. Two thumbs up for the spicy remoulade, though — not too spicy at first, but over time the flavor layered and melded and filled the tongue, c’est parfait.


*Last year, we were at the Sunset Grill & Tap in Allston and ordered nachos — South of the Border Fiesta Nachos if I am correct when I consult their current online menu, or something very like how that is described. I told the server that if the chili didn’t have any olives in it, we’d like chili on our nachos. She said she didn’t think there were olives in the chili, but that she’d check. She hunted down the chili chef and made him tell her every ingredient in the recipe, until she was sure there were no olives. Then she placed our order and came out to tell me she’d spoken to the chef. Most places, the server will only say they’re pretty sure there aren’t any olives, and won’t bother to make the chef double-check the recipe to be sure. Kudos to that server, whoever she was.