Peacemaker Lobster & Crab: The Review

After life in Miami – and a short stint in Costa Mesa – most meals involving seafood in Missouri are an utter salty disappointment. Ranging from over seasoned to unskillfully prepared, Red Lobster became a contender for some of the best seafood dishes coming out of the Midwest. It was once a pitiful truth. Enter: Peacemaker Lobster & Crab Co. Changed: my life. Thank you, Chef Nashan. P1030233_Snapseed (Large)

“How do they do that?” My taste buds wondered, as the flavors from the Clam Chowder developed on my gleefully perplexed tongue. There was a myriad of happy dance gifs ransacking my mind as the complex soup flavors and textures danced themselves down with an elegant finish. The smoky, salty, bright, yet subtly sweet briny decadence was shockingly good. I don’t usually order soup, but I licked the bowl clean. Judge me. Please. Because who enjoys soup this much? P1030227_Snapseed (Large)You will. When you go to Peacemaker, you will want to thank me with gift cards to Peacemaker.

You’re welcome.

P1030207_Snapseed (Large)The Connecticut-Style Lobster Roll was just nonsense. The pile of warm, drawn-buttered, buttery lobster stacked sweetly upon itself, and literally oozing lobster from a perfected instrument of toasty goodness was almost too much. I nearly stabbed my husband’s hand with my fork when he proposed a share. I figuratively stabbed him with eyes instead, and reluctantly gave in to the share. P1030212_Snapseed (Large)Tasting his Shrimp Po’boy, I almost regretted my hangry moment. Almost. The bad joke of the day was naming it the “Rich Boy,” because it’s immorally decadent. The remoulade was ridiculous. We learned they pickle the green tomatoes before frying them, which gave them the distinctive deliciousness. They must make the sandwich pickles as well… because the pickle flavor just took the whole Po’boy experience over the edge.

P1030220_Snapseed (Large)The most culinarily notable part of the entire experience at Peacemaker Lobster & Crab Co. was the collard greens. Between the soup and the collard greens, I am officially a Chef Nashan junkie. Who cooks like this? The collard greens are like something out of my great great Grandmother Ella’s kitchen. The flavor profiles are soulful and elegant. He brings out the savory bitter in the greens with an almost vinegary-sweet, yet peppery finish. It’s unlike a restaurant experience – thankfully. It was comfort and soul in a bite. The flavors moved me to childhood and transformed me to Thanksgiving with my enormous family around a hand-made dining room table next to a wood burning stove. It made me want to eat peach cobbler and drink spiked eggnog.

P1030215_Snapseed (Large)Clearly, I am a huge fan of the food experience. The dining experience
was definitely lunch. We were welcomed, the team was warm and inviting, and everyone made sure we were perfectly happy throughout the visit. We placed our order at a cashier station, and this was the sole disconnect I had with the experience. With an F&B operations background and years serving and bartending, I get it. I hate mentioning that I didn’t like the experience of ordering from the cashier. But I did not. Our lunch price was over $60 for two. Our order total doesn’t coincide with the service experience – and it just does strange things to my brain.  I cannot compartmentalize the elegant food into the same place I order from a cashier. It just doesn’t make sense. So I’m on the fence about it.

Guess I’ll just have to try it again.

Darn.

P1030188Or just go for dinner! I want to try the raw oyster bar and sample all the oyster flavors the manager described.
It looked and smelled appetizing and I’m intrigued by the opportunity.

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