We love
quality Italian cuisine! We love Eastern
Tennessee too! Unfortunately, these 2
loves do not mesh where we live… Whenever we go on a trip, at least one meal
will be in a well rated Italian restaurant.
For our
trip this past September, I’d done a little pre-trip research and I’d made note
of Freddie’s, an Italian Restaurant in Kure Beach North Carolina. At the time that I added it to my list of
dining possibilities, it had 187 excellent/very good vs. only 16 poor or
terrible reviews in Trip Advisor.
I
grabbed this photo of Freddie’s off the Internet. Believe me it didn’t look this cute when we
got there for dinner. The weather had
continued to deteriorate and the wind was at gale force and the rain was coming
down in bucket loads! There was no way I
could take an exterior photo!
The
interior of the restaurant was warm and cozy with an Italian touch, wood trim,
decorations, lights and checked table cloths.
Despite
the awful weather, Freddie’s was quite busy!
I suspect that if the weather had been better, despite the fact it was
off season, we would have normally had a hard time getting a table at the last
minute.
We knew
that life was going to be good when our waiter, Curtis, brought us this hunk of
crusty Italian bread with seasoned dipping oil… We all love really good bread!
Our
entrees came with a big salad bowl of goodness… We’d messed up the bowl before I
remembered to take a photo. The salad is
comprised of Romaine Lettuce, mixed with red cabbage and spinach then topped
with garbanzo beans, beets and tomatoes, was finished off with “Barb's famous
dressing” and parmesan cheese.
Note: Barb is the owner of Freddie’s and her
salad dressing was so good that we bought a number of jars to take home with us! Laurie included them in her families Christmas gift bags! Barb's salad dressing was a big hit!
This
was the Shrimp Scampi. ($21.00) The shrimp was served on linguini and sautéed
in a butter, garlic, lemon and white wine sauce. Winner #1!
This
was Laurie’s entrée, the Veal Marsala...veal and mushrooms sautéed in Marsala
wine sauce over linguini. ($28.00) Another excellent meal indeed!
Bill
had Freddie’s Special Chop…a flame grilled pork chop, topped with cherry
peppers and finished with Freddie’s secret balsamic sauce. ($25.00) This was
our 3rd great entrée!
As for
myself, I went for the Steak Barbara. ($29.00) This hand cut ribeye steak hand
cut ribeye steak was grilled and then topped with chopped garlic, parmesan and
mozzarella cheese, and finished in the oven.
I chose spaghetti with marinara sauce for my side. The steak was medium rare as ordered and it
was very good. I really liked the side
of spaghetti too!
Desserts
were shared… This was the Crème Brulee. ($7.50) All agreed that it was very
nice.
This
hunk of chocolate goodness was the Guinness Stout Cake. ($6.00) It too was
excellent!
Laurie
loves a good Cappuccino and she was very happy with Freddie’s version. ($4.50)
So,
despite the stormy and miserable weather outside, our day ended with some
really good food in a warm and relaxing atmosphere. Our only complaint was that Freddie’s doesn’t
have an outpost in the area around Knoxville Tennessee! We would recommend Freddie’s to anyone visiting
the area around Wilmington North Carolina.
Freddie’s
Restaurant is located at 111 “K” Avenue in Kure Beach North Carolina. Phone: 910-458-5979. Freddie’s has been in business for 20 years
and we’re very happy that they weren’t put out of business by the rain and
coastal flooding that pounded the area right after we headed home. Freddie’s website is found at http://freddiesrestaurant.com/default.asp.
Just
click on any of the photos to enlarge them…
Thanks
for joining us for dinner!
Take
Care, Big Daddy Dave
Ooh, my favorite is Laurie's Veal Marsala. Looks like you've found a real winner here. Maybe they'd like to open a branch in East Tennessee...
ReplyDeleteSam
Dipping sauce makes the bread course sing. After years of working in restaurants, I learned to make my own. I use three tablespoons of extra virgin olive oil. Add a teaspoon of minced garlic, a pinch of red pepper flakes, and some fresh basil. Then I drizzle a splash of balsamic vinegar adding punch to the flavor and the presentation.
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