Carvers Steak and Seafood

He said:

Though Carvers is located near a freeway, a shopping mall, and two arterial streets, it manages to hide away from all of that. Located on a tree-lined side street, it won’t be spotted by most drivers-by, but it manages to feel quiet and secluded even in the midst of the bustling suburbia of Sandy.

We got in without a reservation, and a host immediately led us to a small corner booth next to a large stone fireplace. We sat under sconced lighting on two wood-paneled walls, with a view of the entire dining room. Wood-beam trusses supported the tall, vaulted ceiling, while a series of second-story windows on the far end let in some light. A set of shuttered windows also looked down on us from one side, but these windows seemed to be merely for show. It all gave the restaurant a bit of a lodgey feel, though only a bit. After all, instead of antlered heads on the wall, we found pieces of abstract art made with splashes of gold and black paint on white canvas.

The simple, sophisticated décor, the comfortable seating, and the tables that didn’t crowd atop each other all created an elegant, romantic atmosphere. I did wonder, though, why there wasn’t any music. At times, we could hear distant music, barely discernable, but I think it wafted in from the kitchen.

After reviewing the menu, we asked our waitress to suggest some appetizers. She highlighted the two items I already had my eye on. That was encouraging. Although I probably would have enjoyed the Tomato Bruschetta, the Grilled Brie sounded too good to miss. That turned out to be a great choice. The indulgent creaminess of the brie, mellowed by grilling, paired brilliantly with a hint of sweetness from drizzled honey, a slight tang of dried cranberries, and the nutty crunch of pecans. Joining the delight were some sugared grapes, soft pears, crisp apples, and an array of golden crostini toasted to perfection. A small ramekin held lightly roasted chopped garlic. That was a bit too strong for my taste, but I know some people who can’t ever seem to get enough garlic.

I chose the Beef and Barley Soup instead of a salad, but I found it underwhelming. The flavor was fine, but that was about it. It had a variety of vegetables—carrot, celery, okra, crushed tomato, shallot, peppercorn—but not a lot of them. Even the barley was rather sparse. Still, the variety should have been interesting. Instead, I couldn’t pick out any distinctive tastes, as all the vegetables had boiled down to a mush that almost dissolved in a single bite.

Since both “Steak” and “Seafood” appear in the restaurant’s name, perhaps I should have considered one of those. Instead, I opted for the Maple Cider Pork Chop. As soon as the waitress walked away, I second-guessed myself, as I saw an order of Baby Back Ribs arrive at a nearby table. It looked excellent. However, I shouldn’t have worried. When my pork chop arrived, it was beautiful and much larger than I had expected. The pork chop sat in a bath of maple cider glaze. The apple and red onion chutney that was supposed to come with it was actually so plentiful that it smothered and almost entirely hid the pork chop. The mild chutney paired well with the sweet glaze and was an excellent companion to the pork chop. The chop was nicely seared, but still juicy and full of flavor.

While I was a little disappointed with the soup course, the brie appetizer and the pork chop entrée more than made up for it. The ambiance was lovely and I enjoyed spending the evening with Kathy.

She Said:

I had assumed that Carvers was the kind of restaurant that serves steaks exclusively. So, I was pleasantly surprised to learn that it bills itself as a steak and seafood establishment.

Looking at the menu, I decided to order the salmon fillet stuffed with crab. The entrée came with a choice between soup and salad, so I opted for the spinach salad. I briefly considered getting scallops as an additional side. But, I reconsidered once I was informed that the salmon was served with shallot mashed potatoes. Plus, there was bread service. There would be plenty of food to nosh on because Brian and I also agreed to order the grilled brie.

As usual, I perused our surroundings. I took in the vaulted ceiling that was clad with beadboard and the big wooden beams held together with black metal joints. The booths were hugged by wooden walls and partitions in the same warm nutmeg tones of the ceiling and rafters. The tables were mahogany or walnut stained wood. The booth benches and backrests were upholstered in black vinyl, while the chairs had cloth upholstered seats and backs in an abstract swirl of varying shades of gray. The ambiance was comfortable and classy, a step up from some other restaurants that are considered steakhouses.

Our waitress brought us a loaf of sourdough bread and butter, along with the grilled brie. The cheese was wonderfully warm and creamy. The accompaniments of dried cranberries, pecans, pear slices, apple slices, and sugared grapes were delicious and appreciated. The ramekin of roughly chopped garlic, not so much because it was just a bit too strong. The bread was good. Crusty on the outside, soft in the center.

Then came my spinach salad. It wasn’t what I expected. It was soggy and served on a flat plate. There was too much spinach and not nearly enough of the apples, cranberries, or pecans. Furthermore, the salad was supposed to be served with honey mustard dressing, but it was doused in Caesar dressing instead.

Now, about my entrée: the generous portion of salmon fillet was perfectly cooked and served with a rich, creamy, flavorful Béarnaise sauce. The first bite was extremely satisfying. The blending of the salmon and crab was exquisite. The mashed potatoes were delicious, too, but I only had one complaint about my main course: the food was not hot enough. Yeah, I know. I’m a bit of a stickler when it comes to the temperature of my meals. So, if food is supposed to be served hot, it should not be cold, or even at room temperature.

My overall impression of Carvers is pretty favorable. Their entrées and bread service are excellent, but improving their soup/salad course would have rendered my overall dining experience outstanding.

Conclusion:

Carvers would be a great place for a romantic birthday or anniversary celebration.