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Expectations can be a bitch, especially if you sampled chef Kira Volz's food during her all-too-brief tenure at the now-departed Abbey Dining Room. At Creek 28, Volz has pared down her lusty pan-Mediterranean cuisine, and not always to best effect. Some dishes, like shrimp fattoush and pork tenderloin with caraway spaetzle and pickled cabbage, sound more interesting than they taste. Others, like an appetizer of grilled venison on green beans tossed with horseradish crème fraîche, do not work at all. Volz's best stuff, though -- a hearty monkfish stew with green olives and smoky chorizo in a deeply savory saffron broth -- are as good as you will find anywhere else on the Beach. Try the chocolate and bourbon-marinated cherry bread pudding; it's pretty good, too, even if a trifle singed around the edges.