What a Transformation!!
I have been thinking about when is a good time to write a blog about the Bay Roberts Hotel and Steakhouse. Well I guess this is as a good time as any. My first comment is. What a transformation, the hotel is amazing, the Rowe family have kicked it up a notch , well X 10. When you remove all the old furniture and renovate the rooms to and increase the Canada Select Star rating to 3 ½ Stars it certainly shows pride of ownership and attention to the needs of the guest.
The hotel can now boast a high end restaurant! I have been waiting for this for a long time. There is plenty of places to eat in Bay Roberts and most are very tasty and some unique, but we were in need of an establishment to ensure all tastes in our region were satisfied. A huge wine list with a large knowledgeable staff is present to help in any way. Rod Delaney (no relation) the Food Service Manager and the resident wine guy, is the front line guy who will take care of your needs. I was very impressed that the owners made a decision to hire a person to take care of the patrons.
I have had the opportunity to visit the restaurant a few times over the past couple weeks; there is a full service menu with a vast array of dishes that would satisfy anyone’s tastes. My first visit was for lunch with some of my co-workers, I had the french onion soup to start, I was surprised by the edam cheese topping as it was the first time I have had it on french onion soup, I have tasted swiss, mozzarella or gruyere but not edam cheese , it was obvious the soup was made from scratch, very flavourful. I followed that by ordering the Baron of Beef with a jus dipping sauce. The serving was large for a lunch service but the taste and seasoning was well balanced.
During the dinner service I was with a group from across the province for a meeting, the ambiance was fantastic and the setting some on the placid coish was a site to behold. During the service it was interesting to listen to some at the table passing comments about the restaurant, all good. I started with the pan seared scallops, simply amazing, nice and hot and on time. The main was a Cajun chicken Fettuccine , I was impressed be the presentation and the robust taste with just enough kick to know it was Cajun.
My final comment is that the Klondyke Steakhouse is not just a steakhouse, it has many choices that are all made from scratch, I was assured by Chef Nightingale that there is no MSG ever used to his food. I was also informed that food can be prepared for any dietary need.
Not bad for a place that is only open a little over a month. I give the Klondyke Steakhouse 4 ½ stars out of 5.