A lot of people do not prefer Valentines Day, but I love it. I have, and will always be a hopeless romantic. I had joked all day to Lance about buying me flowers, and I really did not think he actually would. However, when we walked in the door after work he had bouquet of a dozen roses! It was so sweet. This made my day, and as if the day was couldn’t get any better, it did.
We were provided an extremely lovely dinner to the Bonefish Grill in Pensacola FL by Tilson PR. We normally go to the Bonefish Grill in Mobile AL, but since we are staying in Orange beach while we are building a house, the Pensacola destination was closer and just as nice. There was a long wait, but with our reservations, we walked right in. The location and restaurant here seemed awfully popular. The ambiance was great. I love that the lights are rather dim. It really set the mood, but it was hard to get great pictures of our food. I was going to take my Nikon to take pictures of the experience, but I didn’t want to disturb the other guests with my camera flashes. Please excuse the iPhone photos.
Lance and I started the night off with a nice cocktail. He had the NEW Woodford Reserve Bourbon. Which is made with a muddled orange wedge, Angostura bitters, house-made vanilla bean syrup, garnished with a Bordeaux cherry and orange peel. I had the Pineapple Martini. It was delicious. It was very light and refreshing. I could have drunk many more, but I didn’t want to get myself in trouble. ; )
We then ordered appetizers. If you know me, you know I live for the appetizers. My all-time favorite app at Bonefish is the infamous Bang Bang shrimp. Many other restaurants have tried to copy this recipe, but they can’t do it like Bonefish! Convincingly, I wanted to try something different, so we ordered the Maryland Crab Cakes with remoulade sauce. These cake cakes were made with jumbo lump crab meat. They were delectable. We also paired this with the corn and crab soup. Lance and I got a bowl and shared it. It was a heavenly and creamy combination of potatoes, crab, and corn chowder.
In the meantime, we were served fresh baked bread with a little olive oil and what looked like fresh parsley, rosemary, oregano, basil and garlic for dipping.
Now it was time for the main course. I ordered the new Thai-Inspired Georges Bank Sea Scallops. The scallops were wood-grilled over rice noodles in a coconut broth infused with fresh tomatoes, red onion and ginger, with crispy onions. It was well-prepared, and with the hints of coconut and ginger, the seasoning was out of this world!
My husband had the new 18oz Bone-In Ribeye Steak. It was huge. I could not have eaten but a quarter of it; however, it was so savory that Lance ate it all! To top it off, he ordered au gratin potatoes, staemed spinach, and a lobster tail for the sides. The lobster tail came with a fancy candle lit serving tray for the melted butter.
Last but not least, we were served a hot Chocolate Lava Cake to share- a rich chocolate cake with a molten center. I can’t describe the awesomeness of this dessert. There is not a more romantic food than this chocolate cake. This cake is jaw-dropping amazing! Once I cut into the center, the middle started oozing warm chocolate lava. It was cooked to perfection. This dessert is epic. It was even topped with fresh strawberries and house-made whipped cream.
Overall the food was excellent, the service was amazing, and the atmosphere was romantic. We were to ask for Henry upon arrival. He stopped by our table many times to check on us and make sure we were satisfied throughout our visit. Furthermore, our waiter was phenomenal. He took care of us like we were the only people he had to take care of, but in actuality, he had multiple tables. It was a busy night for Bonefish on V-day but we never noticed because of the exceptional service at our table.
I want to thank Tilson PR again for the amazing dinner. You made our Valentine’s an incredibly special night.
From my table to yours, thanks for stopping by.