Order this... Baked Stuffed Brie at The National

Fri, 08/28/2015 - 7:30am

Head Chef Anthony Malele is back for the 2015 season at The National Hotel’s restaurant. He and nine other cooks in his kitchen have had a crazy-busy summer averaging about 1,000 meals a day for their breakfasts, lunches and dinners. The reviews have been great, and people are happy. 

Sitting up on the porch of The National is a great place to watch a slice of the world go by while you enjoy the good food and drink. There’s always action on the sidewalk below, the street and the Old Harbor beyond. The flow of private boats, ferries, parasailers, cars, bikes and people can be mesmerizing.   

Today we tasted Chef Tony’s Baked Brie Appetizer along with a red wine sangria. The brie is wrapped in puff pastry and heated until the cheese melts. It’s drizzled with raspberry purée and served with fresh apple slices, blackberries, blueberries and buttered toast points. This dish is generous. As manager Julie Fuller said, “It’s sharable.”         

The National’s signature sangria is made of peach liquor, cabernet, brandy, a bit of orange and pineapple juice, and served “tall and cold." It’s superb, and a good mate with the baked brie. Just one is not enough.

Also “sharable” is the seafood platter with clams, oysters, king crab, snow crab, and shrimp cocktail, and can be ordered in large or small sizes. This platter comes from the new raw bar which is in its first year and has become quite popular.

For a family outing, ask about the fire pit on the grassy lawn behind The National. There’s a special menu that includes appetizers, desserts, special drinks and even s’mores for the kids.

The National provides live music on weekends through Labor Day. — Becky Ballard and Ruth Perfido

The National is located on Water Street. The phone number is 466-2901.