In case you have not made the connection, my wife and I have been exploring the eateries in St. Augustine over the course of our two week vacation. We have had the best time exploring new places, as we always do when we go on new adventures.
So many times many people think that they have to go to nationally or regionally-known restaurants to eat a meal that you will remember for a long time. All too often the Food Network and its group of professional chefs makes us all think we have to look for depth of flavor, which type of plate the restaurant uses, or the way the meal is presented. Don't get me wrong, some of that can be important to the experience, but not all the end all, be all of a great meal. Having said all of that, Black Molly's Grill in St. Augustine is one of those places where the food, the service, and the atmosphere was really good. It will probably never be seen on Diners, Drive-Ins, and Dives or be written about in any food magazine, but the quality of the food was outstanding. You have heard me harp on the fact that restaurants are rated in three phases, and Black Molly's did a great job in all aspects.
First and foremost, the service was great. I have also mentioned in other posts that I generally prefer older, more experienced wait staff, and tonight was one of the reasons why. Our server was spot on with drinks, she had a great personality, and did a great job explaining the menu. Generally, the less that can be said about service means the service was great.
I have mentioned in previous posts that I try to refrain from using the term "best ever" to describe any experience. I have found that when a phrase is over used, then it loses its meaning. However, the ribeye at Black Molly's was perfectly seasoned, and the best flavored steak I have ever eaten. Now, I must explain that it was not the best steak I have ever eaten, but the flavor of the seasoning was amazing. The rub that Black Molly's used on its steak was used well, and created a black crust all long the meat. It was as if the steak was blackened, but without the typical blackened spice heat. I have come to the point in my eating that I never use any "sauce in a bottle" to ruin the flavor of a good steak, and this steak is one of the reasons why. A piece of meat that is so well seasoned that it does not need liquid help should be a crowning achievement of a chef. The ribeye was served with a side of garlic mashed potatoes which where great, but were almost over shadowed by the steak. They were light and fluffy with a subtle garlic flavor. Sometimes the flavor being infused can be overpowering and too strong.
Since this was my birthday meal, and we had made a habit of getting desert on this trip, I went with the Creme Brulee and was glad that I did. Obviously the chef had just melted the sugar on top as the bottom half was cold and creamy while the top was warm and crispy. It was the perfect mixture of cold and warmth that made the dessert so good.
Black Molly's is one of those places that I will go back to the next time I come to St. Augustine. It, to me, was a hidden gem in a place that offers a lot to choose from. Take it from my wife and me, look for those places that you can't get where you live. Use your resources to look for specific things that you want to eat, and then don't be afraid to try new places and new dishes. This is the true joy of eating experiences.
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