January 2005: Addie’s
This is Jeff and Barbara Black's original restaurant, a house turned Modern American inn with retro dining rooms, an old stove, and a front lawn for al fresco dining. White Flint shoppers lunch on oyster po'boys with cornmeal-coated Chincoteague oysters or Addie's signature salad, a bonanza of roasted vegetables, greens, and hardwood-grilled items from steak to squid.
The winners at dinner include a salad of baby spinach, beets, goat cheese, and bacon; lamb over white beans with merguez sausage; grilled Angus rib eye with onion strings, and best of all, pan-roasted monkfish with wild mushrooms, caramelized cauliflower, and fingerling potatoes. The wine list is user-friendly with by-the-glass and half-bottle choices. Those with a sweet tooth should consider the toffee-chocolate-pecan brownie with crumbles of candy. More grown up is the coconut cheesecake with macadamia-nut crust and roasted pineapple.