5 /5 Daniel Clawson: Wow. Just wow. It’s my first time going to The Canterbury Kitchen. My girlfriend had been there for lunch several times and said she enjoyed it, but wasn’t really in the mood for that classic southern style menu which they serve at lunch. I showed her the menu and she was like, “Oh wow! Yeah, that’s totally different than their lunch menu.”
We came on a rainy, late afternoon and we had the place to ourselves, not normally the case apparently for the lunchtime crowd, but we found out they just started serving a dinner menu about 7 weeks ago.
Chef Chris was brought in to help launch the dinner menu and he is doing a spectacular job. He came to our table to see how we were enjoying everything and explained that the pasta, in both the pierogies and the chicken piccata, was handmade. He also explained that the produce was sourced locally. All of the attention to detail and love really came through in the end result. The service was also warm and friendly from our server, June. She’s a veteran that had solid suggestions and any question she didn’t have an answer for, she went to go find it.
This meal was an elevated experience. From the pepper jelly with the sour cream biscuits to chive crème on the pierogies, everything was so well thought out and expertly executed. For such a limited time doing dinner service, they are showing amazing promise of what I’m sure will be some superb meals to come.
