Restaurant Review: 1789

I first went to 1789 when my now husband proposed. It was a magical evening. The fireplace was roaring in the main room. Love was in the air. The food was *amazing*. You can imagine why we decided to come back.

It’s a cozy restaurant that’s good for birthdays and other celebrations.  As adventurous as we are most of the time, we’ve been three times and gotten the same entree three times. Both of us. Normally, I’d say, “BOOOORRRRING.” But their lamb is that good.

We went to 1789 for their “sizzling summer special,” a $40, 3-course dinner (lamb and steak are an extra $8). We invited another couple to join us, and of course they were sharers. Nothing is worse than going to a good restaurant and people won’t share. We even got a small taste of another dinner! One of them ordered something different.

After we ordered, we got an amuse bouche. Delicious! The bite had a sort of a ceviche of rockfish with herbs on a mini tomato on a slice of French bread.

The right amount of citrus and oil in the amuse bouche make a tasty snack.

Berry Pie

Rice came over and had some of my Blueberry Raspberry Pie with Graham Cracker Crumb Crust. She has been badgering me for the recipe ever since. It’s seriously easy, unlike every other pie recipe I make.

Yum. This is even after it was in the fridge a few days.

Graham Cracker Crumb Crust (Makes 9-inch Pie Shell and topping, but I make more for a more substantial crust and topping)
Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker

1 1/2 cups graham cracker squares (or gingersnaps, vanilla/chocolate wafers)
1/4 to 1/2 cup sifted powdered sugar (I used 1/4, it doesn’t need much sweetness)
6 T melted butter
1 tsp Cinnamon, optional

If you’re making everything right away, preheat the oven to 425 degrees. Smush or blend crackers to even fine crumbs. Pour crumbs into mixing bowl; add cinnamon, sugar, and butter. Blend well with fingers or a fork. Reserve a few tablespoons for the topping. Pour into a 9-inch pie plate, pressing firmly to sides of pie plate. Cool until ready to fill. When the pie is filled, scatter the reserved crumbs over the top.

I always make a bit more than it calls for so I have a little extra for the top. This crust is so tasty.