Over Father's Day weekend, London had ordered the Cherry Hill Farms Roasted Rack of Lamb with Ratatouille ($42). It was so beautiful I wish I had taken a picture, and Rex stole one bite and declared it the single best bite of lamb he'd had in his life. So I was ready for Rack of Lamb on Saturday night, and brought my appetite. Uh oh…it wasn't on the menu…but no problem, Lindsay announces that one of the entrée specials is a Rack of Lamb. Lindsay also recommends the Sautéed Wild Atlantic Salmon, with Grilled Fennel and Spring Pea Ginger Emulsion ($31) for Rex, but warns that Dennis is running out of salmon, so Rex puts in his order ahead of the rest of us. But when Lindsay returns to our table to take our order, she's got some bad, bad news: while eyeing a blonde beach couple making out on a nearby banquette, oblivious to the appetizers on their table, Lindsay says she just gave away the last two orders of Rack of Lamb. "Can't you tell them that you only have one order left, and let them share? He's really only interested in another kind of rack…" But it's too late…my Rack of Lamb is being served to someone else. So I start with the appetizer special, a Jersey Tomato Salad (which turns out to be tasty, even though it's really too early in the season for real Jersey tomatoes), and order the appetizer size of six Classic Shrimp in a Basket ($15), new to the Bay Point Prime menu this year, as my main course. The girls each start with an order of French Fries ($6), then share the Prime Aged Sirloin with more Steak Frites ($34).
TallBoy wisely chooses Dennis Foy's signature Sautéed Tian of Crab ($19) -- the word crabcake doesn't even begin to do it justice -- and also orders the steak. Rex starts with the Warm Confit Tomato and Goat Cheese Tart with Chive Oil ($15) and, as always, is surprised when it is warm, not cold. PostBoy starts with the shrimp appetizer and has the Veal Bolognese with HomeMade Fettucine ($26), so hearty I frequently get my leftovers wrapped to go and then tragically forget them on the roof of our SUV. MathGirl enjoys the Ten Spice Cajun Chicken with French Fries and Salad Verte ($25). Everyone at our table thought that their meal was the most delicious, with very little sharing allowed.
Of course, we all had our eye on the couple with the rack, and before we even finished our appetizers, they packed up to go, leaving one full rack and most of the other chops completely untouched. I guess I've got my excuse for an imminent return to Dennis Foy's Bay Point Prime. The menu changes daily, so I'll plan to call ahead (732-295-5400) to reserve my table and my Rack of Lamb! I see that the Bay Point Prime team (and menu) is also available for off premise catering, and my attentive readers may remember that we've got a Bay Head Family Reunion coming up in August!
Dennis Foy's Bay Point Prime; Phone (732) 295-5400
Also available for off premise catering; please contact Estella Quinones at (732) 295-5400. You can visit their Manhattan restaurant Dennis Foy in Tribeca (Phone 212-625-1007 for reservations). Web site: http://www.dennisfoynyc.com/ (the web site is only for Dennis Foy's Manhattan restaurant, menus and wine....everything looks yummy but we haven't been there yet)