Tuesday, April 19, 2011

Eurasia Café and Wine Bar, Mount Pleasant, SC

Don't Let The Name Fool You..
To be honest with you if I had not seen Eurasia recently popping up on a few food and blog sites I would not have known it was there. I am in the Whole Foods Plaza in Mt. Pleasant quite frequently and I think I once looked over to the area where it’s located and thought it was a Chinese restaurant. 

We entered the restaurant on a sleepy spring evening. At the time there were only three tables and three people at the bar. More patrons would arrive, but it was never very busy during our stay. 

Our server was very knowledgeable and I asked him a few questions about the restaurant. He said that the owners have two other locations, one in Richmond, VA and one in Virginia Beach, VA.  He mentioned that they have been in business together for about 10 years and that this Eurasia opened about four months ago. 

Inside Eurasia Cafe
The name doesn’t fit the décor of the restaurant.  It’s a bit contemporary and somewhat stark.  A nice outdoor patio with colorful umbrellas and a babbling fountain that seats about twenty looked inviting.  It was tempting, but it was a tad cool that evening, so we passed. When we asked about the name of the name of the restaurant, our server said, “The whole thing is a bit confusing. It’s not European, it’s not Asian.  A restaurant owner came in today and thought it was a Sushi place. We get that all the time.”

Eurasia is a comfortable place with moderately priced, tasty food. The menu is a varied, seasonal offering of soups, appetizers, sandwiches, salads, entrees and desserts. The wine and microbrew options are extensive. They take great pride in utilizing products from regional & local purveyors.  So much for their website info, now let me tell you about our dining experience.


We started with the Beef Tenderloin Carpaccio that was served with truffled egg salad, baby arugula and balsamic mustard vinaigrette and the Chinese Vegetable Spring Rolls served with ponzu, (a ginger/teriyaki combo) and spicy mustard.  Beef Carpaccio in general is one of my husband’s favorite dishes. In fact, when we went on one of our first dates I asked him (as funny as this may seem), “What would you chose to be your last meal?”  He mentioned a few things, one of which was Beef Carpaccio from a restaurant then located outside of Washington, DC named Boneratti’s. 
Beef Carpacccio


Spring Rolls

I was surprised to hear that his Carpaccio, “hands down” was better than Boneratti’s. The presentation was exquisite and he said that the truffled egg salad was unbelievable.  The presentation of my Chinese Vegetable Spring Rolls was also very eye appealing and was served with four large spring rolls, actually, enough for two to split.  Both of the side sauces, the Ponzu and the spicy mustard were awesome.  The mustard made my eyes water it was so spicy! Although the spring rolls could have been warmer in temperature, we thought we were off to a great start.

Although you can argue that a “salad” might not be considered an entrée (someone at the table did), I ordered the “Tangled Up in Bleu” Salad.

Tangled Up In Bleu Salad
Our other entrée was the Ginger Snap Crusted Pork Loin and “Mac & Cheese” with raspberry ale aged cheddar - quite a mouthful to say and eat. Although the menu item was listed with “ginger snaps,” I didn’t really put two and two together and in fact the pork was topped with ginger snap cookies, a nice, sweet combination to the flavor of the pork.  It sat high on a mound of Mac & Cheese and broccolini.  My husband found the pork tough to cut into but very tender and flavorful.  The Mac & Cheese was a tad overpowering though, and the flavor of the broccolini took somewhat of a back seat.  He still gave the dish very high marks.
Ginger Snap Encrusted Pork Tenderloin


The “Tangled Up In Bleu” was a very large mound of arugula. Very large is an understatement. To one side of the plate sat a perfectly cut hardboiled egg and fried onions adorned the top of the salad. In the spirit of the upcoming Easter Holiday, finding anything else in the salad was an Easter Egg hunt. There were two cherry tomato halves, different colored halves, but one total cherry tomato. The cherrywood bacon and crumbled blue cheese dotted the salad like a few flowers on a hillside.  Although the dressing was good, all ‘n all it was a large mound of arugula – and many pieces of brown lettuce at that.  Again I ask, didn’t someone see the brown pieces when they were making the salad or prepping?
Brown Lettuce In The Salad  How's That Happen?

In a nutshell, the service was good, other than the salad; the other menu items were very good. But the restaurant has such the potential to be 5’s in all categories.  It missed the mark on our visit.  Brown lettuce? Really?


We gave Eurasia Cafe 3 out of a possible 5 plates


Eurasia Cafe on Urbanspoon

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