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by Ben the Grate
April 9, 2002
Notable dishes are Prawns Rebecca — giant prawns in a spicy blend of fresh herbs, mushrooms, tomatoes in a white wine and butter sauce served over pasta. Also lovely is the chicken ravioli served over smoked tomato sauce finished with scallion and sour cream puree. Delightful starters are coconut shrimp with a spicy marmalade sauce, herb-butter and demi-glaze bathing sautéed wild and domestic mushrooms, and Cajun-spiced blue corn-coated baby calamari, fried until crisp and served with raspberry dipping sauce. Seafood lovers might opt for Blackened Blue Corn Sea Bass, or Salmon crusted with roasted ancho chili over squid ink linguine swimming gently in a creamy brie sauce, or an almond crusted grilled rainbow trout. And many of the Texans, who find this the ideal resort from their summer heat and tree-sparse plains, love the slow-roasted prime rib or the full-pound T-bone steak.
As the Lodge is a popular honeymoon spot, Rebecca's serves up many meals-for-two, including flambéed lobster tails, rack of lamb or chateaubriand.
Don't forget breakfast here, too! The dinner menu is certainly a bargain compared to similar menus in other restaurants, but breakfast at Rebecca's is a steal! Topping the morning menu here is the Grilled French Danish, a French pastry dipped in rich eggy batter and grilled until golden brown, dusted with powdered sugar and soaked in maple syrup.
A dinner here won't break your bank, even if you're a budget traveller like me. Stick to one entree and you can be out for under $15. Splurge with an appetizer and some wine from their extensive list and you might be out $30 per person.
Dine late during midweek and you just might sup with Rebecca, the namesake ghost of the restaurant. She died here almost 60 years ago, but is still one of the most visible ghosts in America today. Sightings occur virtually every week at The Lodge, and it is said that her nakesake restaurant is her favorite spot to dine in all the earth.
From journal The Perfect Alpine Escape
November 28, 2000
From journal Kicking Back in Cloudcroft