To city folk like me, Columbia, Maryland seems a world away, with its roundabouts and uniform buildings, but a few times a month hubby and I venture to this foreign place (which is really only 15 minutes south) for lunch and a trip to Wegmans. Because we don’t know the lay of the land, it had been challenging to find a suitable dining destination until a few weeks ago when we discovered the Stanford Grill. Nestled down a winding road, cloaked by trees, a business park, hotel, and (on this date) swirling powdery snow, is a stone facade building reminiscent of a mountain lodge. Inside double glass doors are red leather booths, rustic exposed carpentry, fireplaces and the aroma of wood roasted foods, it made it hard to believe that we were on the skirts of Baltimore. The staff greeted us with a warm welcome and escorted us to our table near a large picture window and toasty fireplace. Although the ambiance was certainly of note, the American cuisine was the star of the afternoon, more specifically; the chicken.
Stanford Grill is an open-air scratch kitchen, with each plate being prepared to order, giving them the flexibility to accommodate special requests and dietary needs. Sauces and dressings are made in-house, but a few items are imported, such as the truffle infused goat cheese, produce and fresh fish flown in daily. While there are many quality dishes on the Stanford Grill menu, the signature rotisserie chicken really is a “must try”. Prepared daily, massaged with 31 spices and slowly charred over an open fire in a corner of the dining room known as “the chicken coop”, this chicken will top salads, incorporate into appetizers, and even make a robust base for soup stocks and sauces. Many times rotisserie chicken has a crispy and flavorful skin, but lacks the same vigor further into the meat, however at the Stanford Grill, every single bite of chicken encompassed the same superb flavor profile.
Arriving to the table with a waft of the Caribbean, the coconut shrimp were large, butterflied and then rolled in coconut flakes and light breading, fried gently with little trace of oil and served with a fresh mango chutney that was sticky and sweet with a little kick. Southwestern egg rolls were a fiesta of color, encased in a flaky, flaming red tomato tortilla, stuffed with the signature rotisserie chicken, corn, scallions, black beans, spinach, a monterey jack and smoked cheddar cheese blend and served with smoky campfire sauce. Lastly, the calamari was artfully piled high atop shredded cabbage on a corner of a large white square dish, lightly breaded with a peppery, but not overpowering, batter and served with a drizzling of tangy chili garlic sauce. Cornbread can be ordered as an appetizer or a side. Speckled with green peppers and baked in its own personal cast iron skillet, it was moist and flavorful, with no butter needed. All American rooted appetizers are available for both lunch and dinner.
On my next visit to the Stanford Grill, I’m confident that choosing an entree will be a challenge. The first main plate to grace our table was the massive super lump crab cake entree. Simple, twin cakes with so little filler that a mere draft in its direction would threaten deconstruction. They are served with a chopped slaw made of cabbage, parsley, scallions, pickled relish, vinegar, which results in a crunchy, sweet and zesty fork full. Light, yet flavorful, it was careful to not overshadow the sweet crab cakes.
Next came a king size portion of prime rib, perfectly marbled and cooked to a rosy medium rare, it was enough to share. While served with a pan sauce au jus and sinus clearing horseradish, it wasn’t needed as the garlic and paprika rubbed beef was full-flavored enough on its own. A mountain of red skin mashed potatoes and wilted spinach joins the prime rib making the quintessential comfort food plate. The hickory grilled tenderloin filet is also a spectacular choice, boasting a thick-cut 9-ounce filet accented with blue cheese butter and a Cabernet glaze that was so addictive and rich that I dredged my mashed potatoes through because it felt wrong to leave any behind. While my party was in the mood for surf and turf, there is a wide range of entrees offered to satisfy any diet or appetite including sandwiches, substantial salads, chicken, pasta and vegetarian options.
While you might be fully satisfied after your meal, there is no excuse to not order a confectionery treat. Desserts are seasonal, but they all have several things in common; monumental height, cloud-like fresh whipped cream and attention grabbing presence. The chocolate uprising is every girls dream, measuring at 6 inches high, it layers decadent brownie with house made vanilla bean ice cream flecked with vanilla pod caviar, a dollop of whipped cream and smothering of hot fudge sauce. Statuesque white chocolate cheesecake has a graham cracker crust, velvety cheesecake, raspberry puree, chocolate ganache and fresh raspberries. Lastly, the key lime pie tasted as key lime pie should, piquant with a hint of sugar, the ideal choice for those who want a grand finale, but don’t have a sweet tooth. The serving sizes are large enough to share with the table… or to hoard for yourself and take home for later, like I did.
Stanford Grill is also known for a wide wine selection, hand crafted martinis and highballs and their freshly squeezed lemonade. Have a seat at the dark wood oval bar before settling down for lunch or dinner.
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For more information on hours, menus and directions, please visit the Stanford Grill at www.thestanfordgrill.com and for more information about Baltimore dining, follow Baltimore Foodie on Facebook. Also check out the Stanford Grill blog for tips and tricks from their expert chef!
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