|Address||1710 Edgewater Drive|
Kevin Fonzo, who turned this College Park eatery into a destination restaurant, recently returned to the kitchen here after a brief where he'd turned duties over to another chef.
The fried green tomatoes were wonderful, and a towering presentation of three tomatoes layered with crab and corn salad. The tomatoes were thick and firm and breaded just right. The barbecue shrimp were good, too, although there were only three in the dish and four of us at the table so we had to fight over them. The chicken livers were, well, chicken livers.
For our main course we each decided independently to order the porcini dusted filet mignon. I had mentioned to my companions that it has always been one of my Fonzo favorites. It still is. The meat was thick and as tender as it could be, and cooked to the requested temperature. The bit of truffle oil was just right -- enough to give it distinction but not so much as to overpower.
The filet mignon is still a good choice, but so many other things on the ever-changing menu are, too. You can scarcely go wrong.