We went to Kali’s Court in Baltimore with some of Erin’s family a couple Saturday nights ago. None of us had been there before so we didn’t really know what to expect — boy, where we surprised. The restaurant is located on a cobblestone street and sits behind lush trees and shrubbery with a couple of tables outside. Inside the restaurant, you are greeted by a very nice hostess with a bar conveniently located right next to the door, and a dim, intimate atmosphere.
We grabbed cocktails and wine at the bar before we were seated. The wine list is pretty extensive and the red wine that was ordered tasted great (I should remember the name, but I don’t… so sorry). My drink of choice, Vodka Gimlet on the Rocks (of course), was perfectly made and the waiter kept them coming.
The menu here is not very big, but everything looked great. We started with a seafood appetizer which had a couple different kinds of seafood portioned out for each person; it was delicious and made me very excited for dinner. Out of the 8 of us at the table, we ended up getting four orders of Monk Fish and four orders of Bronzino (whole cooked fish) — collectively, (not easily I might add) we decided that the Monk Fish was the better of the two dishes but each were very delicious.
The dessert menu was incredible – the table decided to get a creme brule and dessert cocktails; the Espresso Martini and a Lemon Drop Martini were the perfect ending to a great meal.
This is a great place for a very nice evening out in Baltimore. The meals are not cheap but the atmosphere, food, and experience are worth the trip — definitely a must try!
I made a pretty great dinner (I think so, at least) on Friday night and wanted to share the recipes with you. We had Almond and Parmesan Crusted Tilapia with a couple delicious side dishes (Roasted White Asparagus and Mediterranean Orzo). This meal seems pretty complicated, but it really doesn’t take much time and you’ll be able to repeat it with no issues. There’s no real theme here, just put some stuff together for a nice dinner at home.
Almond and Parmesan Crusted Tilapia
3 filets Tilapia
1/2 cup Parmesan Cheese
1/2 cup crushed Almonds
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Garlic Powder
Preheat oven to 350 degrees. Beat egg in medium sized bowl and place Tilapia filets in. Add salt, pepper and garlic powder to egg wash and mix well. Combine Parmesan Cheese and crushed Almonds in separate medium sized bowl. Remove Tilapia filets, one at a time, from egg wash and place in Parmesan and Almond mixture; ensure filets are fully coated with mixture and place into baking dish. After all filets have been coated, use remaining Parmesan and Almond mixture to place on top of filets. Bake for 12-15 minutes at 350 degrees.
This is a great way to serve fish will ensure that it is flavorful. The coating gets nice and crispy in the oven and keeps the fish moist and juicy (as long as you don’t overcook it). If you do not like Tilapia or prefer a different kind of fish, please use that. I will be experimenting with this recipe in the upcoming weeks with different kinds of fish.
Every summer when my family heads to VA Beach, we have to make a stop at Lynnhaven Fish House. As other posts mention, this restaurant is a little off the beaten path, but it’s always good to get out of the hustle bustle of the vacation spot.
The ambiance is wonderful — the dining room is set on the sand, looking straight into the water. At night the lights on the bay glisten off the water and makes for a very romantic meal. The service has always been great. The servers have always been very professional and make great
recommendations for wine and the fresh catches.
The she-crab soup is a must! This soup is a local “delicacy” that is a lot like cream of crab soup — very heavy, but delicious as a starter. We have also tried the fried shrimp (very normal), red snapper, crab cakes, crab imperial, founder and mahi mahi; all were very delicious.
This, in my opinion, is one of the best seafood restaurants in VA Beach!