Sunday 22 April
After an amazing and exhilarating day sailing with Ann and David, we hosed off and went out to their favorite restaurant. It was Sunday and the first good weather of the season (but as David says, "Any day is a good day for sailing"), and the Grille's larder had been pretty much stripped bare. The kind waitress listed the things they were out of, including the local Chesapeake Bay oysters (which merely forced us to come back the next day - see above). So for starters we had a platter of sautéed shrimp, followed by the crab cakes (which David rightly insisted should be broiled--the unmarked case as it turned out. Apparently lesser breeds without the law will have them deep-fried). They were perfect: all crab, just enough "cake" to hold together. The Grille was also out of lobster tails. All to the good really, since they're not local and never interesting. Instead, Kind Waitress doubled up on the scallops for a broiled seafood platter with fish and more shrimp. We watched boats and drank wine, and as it got darker, watched waves and drank cognac. Heaven.
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