This past weekend for a small celebration we went to the new Burton’s Grill in Alexandria. It just went in by my Wegman’s, my new favorite grocery store. Better than Whole Foods.
The restaurant is generally nice, and I have to say their chairs are more comfortable than many, having a wider padded seat, for those of us who don’t prefer booths. The space was open and airy and the Alexandria location has a great patio and easy parking.
Normally when you check the gluten free menu, it’s about a half page of the things that are already gluten free but that the kitchen will take special care with. Don’t get me wrong, I appreciate that. But sometimes its sad to look at a lovely long list of foods that the others at your table are going to order that aren’t available for you. Not at Burton’s. There are only a handful of items on the ‘regular’ menu that aren’t also on the gluten free menu. The menu is relatively simple, but with a good variety and a nice modern twist on classic dishes.
They have an extensive and fun looking drinks menu. We avoided alcohol, having indulged in Bahama Mama’s the night before over Tex-Mex, but there were still some fun options. He had the pomegranate iced tea which was very nice, fully flavored without being too sweet. I had a huckleberry-lime rickey, perfect for such a beautiful warm day and I can see those being very popular as we move into the hot weather.
My husband ordered one of the few non-gluten free items, the Burton’s Imperial. This is a crab stuffed, breaded filet of fish, on that particular day it was cod. The fish was cooked perfectly, the breading wasn’t over done, and the seasoning was great. He’d started with the crab bisque, which *is* on the g/f menu, showing that they are making a serious effort, because bisques are often thickened with a little flour. It was apparently excellent, Mike is eager to order it again in the future.
I had the steak frites, a classic flatiron steak served with french fries, something I learned to love living in France. This had a fresh chimmichurri on top to liven it up, but I don’t think it was needed. The fries were fresh, the steak had a lovely flavor and was both perfectly cooked and also nicely presented.
Dessert is another place I think they excelled. The key lime pie, one of Mike’s favorites, isn’t gluten free but it was reportedly excellent. There was also a g/f chocolate-espresso mousse and a g/f berry compote cheesecake. But where they really hit the home run is there was also a non-dairy gluten free dessert. That never happens. It was a chia seed pudding with fresh fruit. Definitely not something you see every day and suitable for both those with dairy allergies and vegans. I’m really impressed.
I also want to mention that beyond the menu, our server was lovely and took the ordering process very seriously. She had a datapad of some sort and made extensive notes on my multiple requests so nothing was garbled or lost in translation. Each item was prepared correctly and not only do all special allergy-related dishes get put on square plates for special over site, they are then hand delivered by a manager so they can see that everything was done according to the needs of the customer.
I’m very excited to see Burton’s Grill claiming the allergy friendly space, and I certainly plan to do my part in making them a success.