Restaurant Review: 36 Club

Friday evening J, Mikey, Steph, Jesse, Tim, Walker, and I went out to dinner at the 36 Club in Fayetteville for my birthday. And it was pretty much the most fabulous dining experience of my ENTIRE LIFE. I mean, I have eaten at some really enjoyable places, but this totally made it.

We arrived promptly and were seated. Our waiter popped by to provide menus and a wine list. When the rest of the party arrived, we ordered our drinks. They have a REALLY great bourbon selection including both Booker's and Blanton's, two of my favorites. Also a lovely wine selection and several champagnes by the glass. Two thumbs up. Drinks arrived with a basket of yummy bread.

Appetizers soon followed. J and I shared the crabcake and Jesse had mussels. The crabcake was huge, with very little breading/filler and plenty of perfectly cooked crab. It was served with a light remoulade on the side. All around, quite satisfying. Jesse's mussels were really nicely flavored, and also a massive serving. Like, enough mussels to make a meal out of. I think everybody at the table ended up eating some of them.

Now, we must all take a deep breath, and prepare to discuss the Best Steak I Have Ever Eaten. The New York Strip (probably 12-ounce? It was a good size) arrived, cooked a perfect medium rare. It was so tender it just melted in my mouth and I barely even had to chew it. Even better? It was topped with a mound of caramelized onions, bleu cheese....and BACON. What could be more wonderful? Nothing, that's what. It also came with a side of nicely garlicked mashed potatoes. I was unable to finish it, which was the only disappointing thing about the meal.

Mikey, J, and Jesse all had the grouper special, which was also delicious. Nicely flaky fish, a light lemon/butter sauce, and capers also served with the mashed potatoes. Tim had a pasta with smoked salmon, and Walker had some sort of salad, but I didn't eat any of their food, so I won't pass judgment on it.

Overall, I have to give the experience 4 stars. The server was attentive, but didn't hover (which I hate). The meal was a bit expensive, but absolutely worth it. I also enjoyed the atmosphere of the restaurant. It was nice without being overly pretentious or fancy. I felt comfortable and able to enjoy myself, which is the best part of going out for a nice meal. I would totally recommend it to anyone in the Fayetteville area looking for a REALLY excellent meal for a date night or even a party of friends. Seriously. GO EAT THERE.

Guacamole

Ingredients

• 3 large avocados
• 1 small onion or 2 shallots, diced VERY fine
• 2 cloves garlic, minced
• one can "Mexican flavor" ro-tel tomatoes
• Garlic salt
• juice of 1 lime

Steps

• Peel and pit avocados. Cover with lime juice
• Mash to consistency you like.
• Add onion, garlic, and drained Ro-tel.
• Season to taste with garlic salt.

Notes: Here's the scoop. I'll give you my secret. My special, magic secret. I also add sriracha to my guac. Yes, the "rooster sauce". Not a lot, just enough to make it a little hot. You're the only person that knows about this. Don't tell.

Chicken for Tacos

Ingredients

• 1 pound chicken, poached and shredded
• 1 8-ounce can tomato sauce
• 3/4 cup water
• 1 pack "chicken taco" seasoning
• 1 pack ranch dressing mix
• 1/2 red onion, diced

Steps

• Combine all ingredients in pan over medium heat. Bring to boil.
• Reduce heat to low. Simmer 20 minutes

Notes: I know, this doesn't even really seem like cooking. But it's delicious, so hush.

Homemade Pasta Sauce

Ingredients

• One pound ground beef (or turkey)
• One onion, diced
  
• Three cloves of garlic, minced
  
• One half cup of mushrooms, sliced
• One large can crushed tomatoes in puree
  
• Handful fresh basil, chopped

Steps

• Brown ground beef over medium heat. When browned, remove meat from pot with slotted spoon and place in bowl.
• In drippings, cook diced onions over medium-low heat for at least 10 minutes until soft and slightly caramelized.
• Add garlic and mushrooms to onions. Cook additional 5 minutes.
• Return beef to pot. Add crushed tomatoes. Simmer for 10 minutes
• Add basil to sauce. Simmer additional 10 - 15 minutes.

Notes: Serve over your favorite shape pasta. I like farfalle or penne, J prefers spaghetti. Make sure to salt and pepper at each step. I use garlic salt on the beef, and regular salt for the remainder. Reheats very well, and doesn't become greasy as some tomato sauces do.

Croissant French Toast Stuffed with Strawberry Cream Cheese

Ingredients

• 4 large croissants, split
• 4 oz. strawberry cream cheese
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon cinnamon
• Toppings (powdered sugar, strawberries, warmed maple syrup)

Steps

• Prepare baking sheet. Line either with sil-pat or aluminum foil HEAVILY coated with cooking spray.
  
• Preheat oven to 375 degrees.
• Spread 1/2 oz. cream cheese on each croissant half. Put cut halves back together.
• Whisk together eggs, milk, and cinnamon. Dip each croissant well into mix. Place on baking sheet.
• When all croissants are dipped, bake for 15 minutes. Serve immediately with desired toppings.

Notes: I like this with syrup. Also, SERIOUSLY. HEAVY coat of cooking spray. These things stick like crazy.

Green Bean Casserole

Ingredients

• One large can green beans (preferably french style)
• One can cream of mushroom soup (I like the "golden mushroom" or "mushroom with roasted garlic")
• One can French's fried onions
• 1/4 - 1/2 cup milk

Steps

• Preheat oven to 350 degrees.
  
• Stir together soup and 1/4 cup milk.
• Drain beans, add to soup/milk mix. Stir to combine. If thick, add additional milk.
  
• Add one half can of fried onions. Stir to combine.
• Bake uncovered for 25 minutes.
• Sprinkle remaining onions on top. Bake additional 5 minutes.

Notes: Serve immediately. I rarely add salt or pepper, as the soup and beans are pretty flavorful on their own.