15 Washington Av
Van Buren, ME 04785
Aroostook County
Phone: (207) 868-3317
Fax: unknownWebsite: no website on fileEmail: no email on fileHours: unknown
Amer Legion Home - About Us
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Website Description and Information
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by Jacinda Lastella on Welcome to Atlanta, darling. My very first bar in Georgia and I discover plus's: Elvis shrine, $2.50 PBR's, amazing music with no cover - thanks Kid's Stuff and Judi Chicago for bringing it!- glow sticks and balloon drops! ) and minus's: people can still smoke in bars down here (uh oh throat, hair and clothes!!) but no matter- I met wonderful people, discovered dancing is OK down south and will certainly return!
by Mariel Magarelli on I put my dining experience in the hands of Chef Kevin Gillespie by having the 5-course chef's tasting menu. And at the end of the evening, I was VERY happy with my choice. More importantly, I was very happy with the chef's choices. Diners can choose have each course accompanied by either full or half glasses of wine picked by the restaurant's sommelier. I chose to have half glasses with my fourth and fifth courses. The evening's adventure started with an amuse bouche of deconstructed borscht. A perfect savory bite of a roasted beet cube in a spoonful of deliciously creamy sauce was an ideal way to stimulate my palate. Course #1 consisted of sage water and tempura-battered chanterelles dressed with a sweet garlic syrup.... as delicious as it was unique. Course #2 was an exquisitely roasted piece of sablefish on a bed of diced cauliflower and herbal pistou. The subtle sweetness of the sablefish was enhanced by its expert preparation. And the choice of sablefish for this course was appropriate from both culinary and sustainability perspectives. Moving the meal toward its climax, course number 3 was a single Shigoku (Washington State) oyster in the shell on a bed of sea salt. The shell was filled with a delectable sauce and garnished with salmon roe. While I am not a big fan of oysters, I found this plate to be a scrumptious transition to the proteins to follow. The 4th course was definitely my favorite. Two beautiful small portions adorned the plate: fire-roasted local bobwhite quail and seared and roasted pork belly. Accompanied by piquant greens and lightly garnished with a golden raisin sauce, this dish really stood out. I'm pretty sure it was the BEST bite of quail I've ever had. And the pork belly was smoky and sultry...reminiscent of super-bacon. But the star of this plate was the combination of the tender, tasty exquisitetly seasoned quail and the zesty greens. The 5th course consisted of roasted leg of Texas axis deer on a bed of cheese grits with oven-roasted Brussel sprouts dressed with banyul vinegar. Though my least favorite course (I'm not a big fan of game), this plate was well conceived. I just wish the deer had been roasted a little longer. If you are a chocolate lover (and I am), dessert was a real treat...two chocolate crepes stuffed with creamy dark chocolate ganache on a pool of cocoa-spiked latte sauce with house-made whipped cream. Could a dessert get any more chocolaty than THAT? Simply put, the ganache was heavenly. Even before my cappuccino arrived, I could have danced on the table. At that point, I felt like the best fed human being on the planet. The service was professional and attentive...thank you, Kate. As each course arrived, a detailed explanation of the dish and its ingredients was presented. And any question you had was expertly answered. I highly recommend the Woodfire Grill to people interested in local, sustainable food that has been expertly prepared with a gentle hand. The chef allows the ingredients to speak for themselves without unnecessary fuss and manipulation. Chef Kevin and his staff make fine dining accessible. It's little wonder that he was one of three finalists on Bravo TV's "Top Chef." Bravo indeed, Kevin!
by Phillip B. on Where to begin... loaded with foreign brats who can barely speak english, no hot chicks, bad music, overcrowded, unsophisticated, unruly, not fun. Whoever runs the door should take a crash course in knowing who to let inside a club! he doesn't care if you roll with a pack of desperate dudes, they will all still get in. No selectivity of people whatsoever. Any club that tries to imitate pink elephant in new york by throwing a pink elephant themed party really needs to re-evaluate their own financial status and purchase a ticket to new york to experience the real thing. However, chances are, you probably wouldn't be able to get in because you're from boston. I'd be surprised to find anybody in that club who spends money that they've earned on their own. Everyone is at most 21 years old if not younger, having been recruited from the grounds of BC or BU. Worst place to meet people and make connections. Might as well stay home and watch a movie if you were planning to go here.
