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Reds, Wines & Blues
By Ferne Hale
Upon entering Reds, Wines & Blues, we are surrounded by soothing earth-toned wall —some chocolate, others lighter brown, some of rich burgundy. This coziness, plus the artsy prints and signs on the walls, make us feel like we’ve stepped into the warm envelope of a French bistro. It starts to explain why Lakers voted Reds, Wines & Blues “Best New Restaurant” and “Best New Business of the Year” for 2007.
With soft jazz/blues music in the background, the conviviality of the diners shows how much they are enjoying their restaurant experience. And an experience it is!
“You can get food anyplace,” said owner and chef Amber Steele. “I want my clients to savor the relaxed environment, to be comfortable, to enjoy. The restaurant is designed to create an aura of pleasure.”
There’s live music every Friday and Saturday in the winter and Wednesday through Saturday in the summer months. People occasionally dance and often stay around after dinner just to listen and relax.
The menu at Reds, Wines & Blues is both interesting and well-priced with dinner entrees ranging from $9.95 to $26.95. “I don’t cut corners on quality,” Amber said. “I use only Angus beef for the ribeyes, only fresh salmon and fresh scallops. Fresh just tastes better – and great flavor is my goal.”
For beef lovers, there are five versions of ribeye and an equal number of filets – prepared “au poivre,” or smothered with mushrooms, onions and peppers, or with rich raspberry Chambord glaze, or with wine, and so on. It’s a steak-lover’s dream. Seafood selections vary from Mahi Mahi and Lump Crab Cakes to several preparations of shrimp, salmon and scallops — including one topped with Applejack Brandy sauce, apples and crisp prosciutto and served over pasta. Three scrumptious chicken entrees (with rosemary, garlic and butter sauce; or with coconut, curry, ginger and cilantro; or with breadcrumbs, parmesan and marinara sauce) tempt diners. There are three different tasty pork dishes (one with wine, capers and
lemon; one with rum, cream, bananas and spices; and one with butter, wine, and prosciutto). You know you must come back again and again to taste the other delectable offerings on the menu. Plus, each day there is a selection of mouth-watering specials.
Appetizers at Reds, Wines & Blues include oysters, spinach/artichoke dip, calamari, shrimp, roasted red pepper with mozzarella and French bread, plus daily specials. The restaurant’s wine list has 33 wines available by the glass and five others by bottle only. Fourteen different beers are offered.
Then there are the pot pies. The original chicken version was served when Amber was chef at the Blackwater Café, and people clamored for it. At Red, Wines & Blues, she expanded the pot pie menu to include one with Beef, Horseradish and Cheddar, another with seafood and a phyllo crust, one with chicken marinara and parmesan, a pie of pork with a cinnamon maple crust, and one of Manhattan clam chowder with a French bread crust.
Don’t forget dessert! Amber said client favorites include: Red Velvet (the signature dessert), Fresh Apple Cake, Chocolate Buttercream and Italian Cream Cake. Desserts vary according to the season, but all are made from scratch.
Lunch at Red, Wines & Blues is luscious and varied. My out-of-town friend and I could hardly decide which sandwich to order, so we each tried a different one and shared. Both were delicious – and she thought the price was very reasonable. Lunches range from $1.95-$7.95
The Sunday brunch menu invitingly offers everything from Biscuits and Gravy to exotics like the Apple Dapple (sautéed apples, cinnamon and pecans over 3 pancakes) and the Mushroom Swiss (3-egg omelet with Swiss and sautéed mushrooms with toast and rosemary hash).
Reds, Wines & Blues, located in the Lakewood Professional Center on Scruggs Road, is open for lunch Monday through Saturday, for dinner Wednesday through Saturday, and for Brunch on Sunday. Dinner reservations are suggested.
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