Smithfield Inn serves nationally renowned cuisine in two distinct settings: tavern and the very elegant restaurant. The restaurant menu is available in both areas on weekends, with the tavern being more "come as you are". I was pleased to be able to experience Smithfield Inn during my trip to Isle of Wight County, Virginia -- just a few hours from Baltimore.
The restaurant is comfortable with padded upholstery, sofas, and cushions. The ambiance is special occasion and quite romantic. Of course, there's the touch of history, too, with portraits of Lee and Washington on the walls.
I started off with fresh raw Chesapeake oysters, because this is where they're from! My server suggested that I try them not only with cocktail sauce, but with the melted butter normally associated with cooked oysters. It becomes a different experience, highlighting the taste of the oyster more.
The she-crab soup was smooth and delicious, with the garnish of fried shallots adding a welcome flavor twist.
You can order the traditional Southern starter of Smithfield ham biscuits -- definitely try the sweet potato variety!
Citrus Rockfish is served with a citrus beurre blanc. The sweetness of the fruit butter is a very complimentary match to the mild local fish favorite. Risotto, which you don't regularly see as a side dish, is rich, savory, and creamy. The textures go surprisingly well with fish.
The Smithfield Cote de Porc is beautifully presented with a fresh rosemary spring -- adding aromatics as well as color. The thick pork was perfectly cooked: still juicy throughout. Dried cherries added just the right note of sweetness. Sometimes, meat is served with lots of syrupy sauces, when simple fruit will do the trick.
All of the desserts at Smithfield Inn are made on premise. Chocolate Sin is a simple chocolate ganache with raspberry liqueur: simple, but sinfully good. The bread pudding is a hearty, whiskey imbued treat. This is the season for it!
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