The Whately Inn

Tonight was the third time in five years we have had dinner here. We keep hoping the quality of the food will improve, but, if anything, it has declined.

Chicken liver pate - sweet taste, edible, but barely. Not a hint of chicken liver taste at all - a blind tasting would have resulted in total confusion. Thank God for the onions and lemon slice.

French onion soup - way too much gluey cheese, bitter flavor, mushy rye bread slices (why?), poor quality commercial beef base taste.

Salad - edible, predictable, served in a too-small shallow bowl.

Prime rib - ordered medium rare, received rare and barely warm. 'Au jus' was, again, made with nasty commercial beef base. A good restaurant has the class and knowledge to make their own veal stock. It's SO easy.

Broccoli (vegetable 'du jour') - barely recognizable; literally grayish green and mushy. NOBODY cooks broccoli that way anymore.

Dessert - obviously frozen and thawed pecan pie with gluey binder.

Nice wine - Peter Lehman's red blend. It saved the night.

Rolls are good, and the complementary pickled vegetables were probably the high point. Service was very good. So what?

We will never, ever go back.

Definately try the scallops brochette. If its not on the menu, ask the server. They always have it and you can order it as an appetizer or an entre. Their scallopped potatoes are the best I have ever had. You get a lot of food for your money. It is expensive, but well worth it. Don't forget to try the Lobster Savannah. Oh, so good.