“the best fine dining around Yellowstone”
It’s easy to recognize Chef Curry’s Boston influences at The Raven Grill; his baked beans, offered as an optional side for several of his entrees, are definitely among the best I ever ate in my Maine childhood home or Boston; tears ran down my cheeks as I savored strawberry shortcake with freshly whipped cream and sliced ripe strawberries just like my mother made in northern Maine in the 1950’s – using a flakey biscuit not factory made sponge cake. (I digress, and get ahead of myself. But life is short. Eat dessert first.) A creative selection of appetizers such as a Fricassee of Wild Mushrooms or Sea Scallop and Little Neck Clam Provencal provide tasty introductions to Curry’s entrees. I’m particularly fond of the mushrooms in brown sauce richly seasoned in fresh herbs, garlic and shallots, served over a crisp parmesan crouton and topped with a generous slice of soft Boursin cheese. I will beg for this recipe on my next visit. Be forewarned, however, that your meal comes with a mixed house salad served with a ‘secret’ house dressing made, I’m told by my server, simply with oil and vinegar. (The writer in me suggested that they invent a name for their blend. “House” does not do this vinaigrette justice.)
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The Raven Grill
- Tue - Sat: 9:00 am - 6:00 pm
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