We have recently moved houses and now we are on a mission to find the best places to eat closer to our new home. We found Walker's Tap and Table and were ready to check them out.
The first dish we tried was their Peach and Prosciutto Caprese that includes fresh mozzarella, basil, heirloom tomatoes, thin sliced prosciutto, olive oil, balsamic syrup, and a peach gastrique. Even with the salty prosciutto, the overall dish is very sweet which Courtney really enjoyed. Every ingredient involved was extremely flavorful. The peach gastrique was very unique and an amazing last touch.
We do not typically do this but for our audience 21 and up, Ed wanted to highlight a drink he got since they include Tap in the name of course! This Buffalo Trace Old Fashioned he said was simply perfect!! Well balanced, sweet but not too sweet! Appropriately served with one large cube! A real cherry and orange peel which is the way it should be!! Absolutely delicious!
A dish Courtney was excited to order was their Blackened Salmon that includes pan roasted Atlantic Salmon, Maryland crab and corn relish, palmyra cheddar grits, and their vegetable of the day. Their crab and corn relish are every Marylander's dream topping for salmon. The lump crab size was not the biggest we've had but still a decent size. The salmon was served steaming hot while the grits were quite cold. With that being said, the grits had great flavor and would have been amazing if they were warm. Overall, the flavors and seasoning are certainly there!
For Ed's entree he ordered their Brick Oven Scallops that includes corn, mushroom and bacon risotto, citrus carrot puree, all under their oven roasted scallops. Ed had many thoughts on this dish. Starting with the risotto, it was cooked perfectly which is difficult in a fast-paced restaurant kitchen. Had tremendous flavors! The bacon and corn increased the amazing flavor. The scallops were seared wonderfully and cooked just right. An 11-year-old actually took two of the scallops and loved them which has to mean something considering 11-year-old pallets and scallops!! Ed's question primarily about this dish is the citrus carrot puree. Why is it there? We know it's a very chefy way to present but it seemed a little sloppy and was totally unnecessary. Especially considering the flavor profile of the risotto. Ultimately, it was not a deal breaker, just seemed odd and made no sense. Ed would 100% order this again in spite of the weird, sweet, orange stripe across my plate.
A small plate we tried was their Nashville Hot Deviled Eggs that involves fried white, deviled yolk, pickled jalapeños, and a Nashville Hot drizzle. Interesting? For sure. Tastes good? Absolutely, full of unique flavors and textures for deviled eggs. Sweet and spicy. Too much? We think, while good and really unique, yes, they take deviled eggs a bit too far. Ed was glad he tried them but once was probably enough.
The last entree we tried was their Caesar Salad with salmon added on top that includes chopped romaine, shaved parmesan, house-made Caesar dressing, and croutons. Courtney normally prefers a thinly cut salmon because it typically gets the crispiest that way. But this salmon was a game changer! With the thick cut, the chef got the top perfectly crispy and very flavorful while underneath was delightfully flakey. If you are in the mood for a salad... add salmon!
We really enjoyed trying some of their dishes with unique twists on popular dishes. Foodies at heart or anyone who loves trying new things, this place is for you. We are excited to come back and try even more dishes from their menu next week.
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