5/5 stars
Red Feather -- named after a Native American but serves only American Fare. ("American Fare": an ethnic cuisine native to America)
And A-mer-i-ca! F yea! Because without it we wouldn't have this mostly excellent restaurant.
That was easy.
Fine stop tugging at my untucked shirt: here's specifically the good, the bad, and the butt:
1) The chef must be some kind of shrimp sommelier because they crushed it in the crustacean game.
*For specific exhibits, please reference the Grilled Shrimp and Shrimp & Grits
**But bib up before auditioning my bibliography
2) The gnocchi was also gnoutstanding, though a little cold. It must've been waiting on the porch while the other appetizers were getting ready. But before my mouth could move, Steven (our skinny-to-the-sky waiter) apologized and exchanged the delay for dessert. #fairtradecoffeeanddessert
3) While the Crispy Skin Salmon was good, I made a self-pact on my pocket etch-a-sketch to never order something again in a (pricey) restaurant which I could do at home. It gave me the same feeling I get every time I go to a Mattress Factory just to rest on their beds....in exchange for that day's market rate of salmon.
4) For having such impressive food, the decorations were underwhelming; the light fixtures and oak walls will remind you of the most indistinguishable house on a suburban golf course. And at the center of the style crime is an inexplicable centerpiece -- a succulent* plant.
*'succulent' the noun is the opposite of 'succulent' the adjective, in that it sucks all the juice out of the room.
...Decorations aside, I was so giddy after the grits and shrimp and gnocchi that I went back later the same weekend to try brunch...
....we now return to later that same weekend...
5) Tried the mushroom omelette and spinach quiche. Good, but not as impressive as some of the dinner dishes, and not necessarily better than what Bronte's down the street has to offer. With that said, this chef can make some mean mushrooms, so if a dish includes some in its description, make some space in your stomach case.
6) I will say that it was high-level service for the guy to take every dish out of the take-out bag one-by-one to prove order accuracy, something Taco Bell could a learn a lot from.
(They could also learn what a "scratch kitchen" means -- for Red Feather, it means everything is made from scratch. For TB, it means everything is made after they scratch their butts).
And that wraps up this edition of the Good, the Bad, and the Butt.