Dishing with Dale: Deadhorse Hill Restaurant

Wednesday, July 06, 2016
Dale LePage, Food Critic

GoLocal welcomes Dale LePage's new restaurant review column, Dishing with Dale.

Stay tuned for this regular installment of culinary critique by one of Worcester's best loved entertainers.

Dear Worcester you have been given a wonderful gift -- the Deadhorse Hill Restaurant.

From the moment I walked in, I felt that I was some place special.  We were cheerfully greeted by the hostess, and while we waited by the door for the other member of our party to arrive, the hostess brought a carafe of ice water and poured glasses in case we were thirsty while we waited. (Nice touch)

We were seated at our table and presented with a small food menu clipped to large impressive drink menu. Both menus truly have some something for everyone, so we decided to sample off what each of us had ordered.

We started with southern fried chicken thighs (honey & hot sauce), little island oysters (wild sesame, Korean pepper mignonette),  local green salad (red wine gastrique, shallots, yogurt).  This was accompanied by some of the best homemade bread I have ever had,  enhanced by delicious herb and sea salt infused butter. Each appetizer was outstanding and was more than enough to share. 
For dinner we ordered poached Scottish salmon (herb curry, chanterelles, sushi rice), glazed striped bass (romesco, chickpeas, almond), spaghetti & meatballs (home made pasta, marinara, basil, pecorino) and charred asparagus (spicy chutney, boondi). 

Parting Thoughts

Everything was presented beautifully and cooked to perfection. (If you’re a fan of eye watering spicy you will want to try the asparagus dish mentioned above.)

The wine continued to flow as we ordered our desserts, a deep fried brioche with homemade maple ice cream and rum drizzle and a hot fudge brownie sundae.   

The wait staff was extremely attentive and in sync, our host Sean Woods was informative and I could tell he truly cared about the dining experience of his guests. Bravo to chef Jared Forman.

Go and experience this new restaurant. More info at link below.


 

  • Benefit Whiskey Tasting at Worcester Center for the Crafts 

    The Worcester Center for the Crafts are inviting the public to a Benefit Whiskey Tasting and preview of the Pottery Invitational on Friday, May 13 from 5:30 to 7 p.m. 

    Attendees will be able to tasted some of the best Whiskey courtesy of Austin Liquors while munching on delectable cheeses from Westfield Farms and chocolates from Stewarts Chocolates. 

    At the end of the night, attendees will be able to take home their own hand-blown whiskey tumbler. 

     

  • Wright's Goes Mother's Day 

    Wright’s Farm Restaurant is another option to celebrate with all the special mothers this Mother’s Day,  Sunday, May 8th.  Wright’s famous family-style chicken dinners will be served from 11:30 am – 8:00 pm.  Reservations are recommended for parties of all sizes.  

    Wright’s Farm, a Rhode Island classic which makes "homemade meal served family style" has been family owned and operated for 44 years. “We are so proud to celebrate 44 years and three generations of serving our local community,” said Frank Galleshaw III, owner. 

    Complete chicken dinners include unlimited platters of chicken and all side dishes for $12.75 per adult and $7.25 for children 10 and under; a steak dinner includes one 14 oz. sirloin steak and unlimited sides for $22.00.

     

  • Mother's Day Brunch at Oliver Wight Tavern at Old Sturbridge Village 

    Treat mom to an unforgettable Mother's Day Brunch  at Oliver Wight Tavern at Old Sturbridge Village on Sunday May 8 from 10 a.m. to 2 p.m. 

    A sample of the menu includes eggs benedict, a waffle station, shrimp cocktail, smoked salmon and much more. 

    The price is $40 for adults, $36 for seniors, $14 for children ages 3-12 and FREE fro children under 3 .

    Click here to make a reservation. 

     

  • 111 Chop House For Mother's Day 

    Mother's Day is coming up on Sunday, May 8 and 111 Chop House is now accepting reservations. Chop House will serve dinner from 12 noon to 9 p.m. 

    At 111 Chop House you can choose a traditional steak or a less traditional one like a sirloin encrusted in black pepper with a  shallot brandy ream sauce or combination of duck and blackened shrimp. 

    Chop House also offers an award winning selection of wine. Their list has won the "Award of Excellence" from Wine Spectator every year since 2001. 

    Click here to make reservations

     
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