The Cook’s Shop Restaurant

frontCathryn and I hadn’t been to The Cook’s Shop in downtown Windsor for a few years. Our mistake. Our only disappointment of the night was that someone was sitting at our special reserved table when we arrived at 7:30 sharp. The waitress sat us at a table that was just as good, apologized when we asked, and explained that the other couple had been there since 4:45 and had just ordered their entrees.

It was my Princess’ birthday and she deserved whatever wanted, but we still had a hard time deciding on exactly which appie and entrees we would get because she wanted the pasta side dish and I kinda wanted the beef stroganoff fettuccine. We ordered the escargot while we arm wrestled for supremacy.

There’s only six snails in the appie and I was afraid Cathryn might eat too much of my share, but the dish was covered in sauteed slices of baby portabello mushrooms – our first dose of Cook Shop butter and garlic. Seasoned and warm fresh bread came right on time to soak up the good stuff.

The Caesar salad for two was enough to feed four. It was served in a chilled bowl with hearts of Romaine, the way I like it. Our plates were also chilled, delivering a lightly-dressed and crisp second dose of garlic.

pastaI chose the Ruffino Chianti to accompany our meal. While our tummies warmed the salad we watched our server prepare our spaghetti carbonara table-side. Our third dose of garlic was aromatic at first. It was mingled with bacon in the sauce we chose. The noodles were tossed into it and we received generous portions in hot bowls.

We had to push the pasta aside and ask for a container to go if we were to eat our entrees. Cathryn got a skewer of thick and juicy lamb chops and I got the steak Diane that was covered in those same sauteed mushrooms, done in a dark and thick mushroom gravy. The meat was hammered thin like scallopini, it practically melted in my mouth.

The little moans and groans that came from across the table told me that the Princess was thoroughly enjoying her lamb. We both opted for the veggies – chunks of roasted squash and turnip that we couldn’t finish. Both our dishes were generous portions that we said we wouldn’t finish, but somehow did. There was no room for dessert.

It was around 9:00 when we left and the couple at our reserved table were still there. They must have eaten lunch and dinner. Our server was attentive and courteous. Cathryn and I had no problem giving The Cook’s Shop a 10 out of 10. Thirty-eight years in business and they’ve still got it.

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