Another evening at Alexandra's

It's a really good thing that Alexandra's is located in a resort hotel, because one of these days I know I'm just going to eat too much and need to check in to a room upstairs in order to go into an immediate food coma, and it will be the greatest thing ever.

I love how there's just a little bit of everything on the menu; no matter what type of cuisine you're in the mood for, chances are you'll find it.

I guess that's the whole point of it being an "American fusion" restaurant.

On our most recent trip, Sous Chef and I had a taste of the first tomatoes of the season on top of the grilled flatbread appetizer; along with the tomatoes, the dish featured fresh mozzarella, basil pesto, and toasted pine nuts.

Are you drooling yet? Because I am, and I'm just writing about it.

For my entree, I ordered the Chesapeake Cobb salad, complete with lobster, crab, shrimp, and scallops. A woman at the table next to me ordered the shrimp cocktail appetizer, and if I'm a sucker for anything, it's cocktail sauce (which, by the by, I accidentally made the other day - but that's a story for another time). I asked for some cocktail sauce on the side, even though the salad was already dressed with a delightfully summery lemon-Dijon vinaigrette. It even had a playful sprig of chives springing up from the center. I think Chef likes playing with chives.

Sous Chef opted for the classic Kobe burger. We'd had the sliders on a previous trip to Alexandra's, and I almost couldn't stand after those, they were so good. Sous Chef wanted to see if the full-sized version lived up to its bite-sized counterpart. It did indeed. Insanely juicy and flavorful, with a truffle (fancy word for fungus)-mustard aioli (fancy term for mayonnaise) that made the dish sing. Sous Chef had the clever idea to cut up his pickle spear and put it on top of his burger.

I imagine we look quite uncouth to patrons at other tables; hovering over our plates, pressing our faces down into the dish and inhaling deeply through our noses, barely making it out without a face full of food. Moaning and giggling and squealing with pleasure.

Whatever. It's just how we roll.

Food for us isn't just a meal, or fuel - though it is also both of those things - it's meant to be enjoyed, and savored, and experienced.

I think that's one of the main reasons we like coming back to Alexandra's - the food is fun, yet refined. It's interesting. It's not something you see every day, and yet it's comforting all the same, like something you've been eating your whole life. It just works.

Alexandra's, along with tons of other Howard County restaurants, is participating in Howard County Restaurant Weeks until August 4th. Each restaurant prepares special menus at affordable prices, which allows them to highlight the chef's style and cuisine without breaking the bank.

What are you waiting for?!

P.S. Oh good gracious, I almost forgot to tell you about dessert. GOAT. CHEESE. CRÈME. BRÛLÉE. I just can't. I can't. Just go get it.

#HoCoFood