Dd421
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Dd421's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    April 14, 2014
  • Last Review
    June 6, 2014
  • Featured Reviews
    0
  • Average Rating
    4.5
 
 
Dd421's Reviews
 
A winding slate path through overhanging vines and tropical foliage leads to the historic 1840 Carriage house. Slowly spinning ceiling fans stir the aromas of French-New Orleans accented cooking and fresh seafood and steaks grilling over mesquite. Envision yourself in New Orleans or Key West. In the canopied garden, or on the candlelit veranda, dine on the exotic cuisine of internationally acclaimed Chef Chet Saign, whose creations include local-caught tuna, swordfish and mahi-mahi in fabulous sauces, elaborate entrees of local shellfish & lobster, and the justly famous smoked, grilled and blackened steaks and prime rib. Beyond the menu, a dozen or more seafood specials are offered nightly. The helpful staff, coolly attired in 410's signature tropical batik, makes you feel like you are dining on a private yacht. One of ZAGAT™s "AMERICA'S TOP RESTAURANTS 2013." Please call restaurant directly for parties larger than 6. (609) 884-2127
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Best meal in Cape May
OpenTable Diner Since
Dined on 6/02/2014
 2004
Dined on 6/02/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"Our server was friendly and informative, the food was fantastic and we didn't wait long between courses. They turn tables over quickly and do it very well."
Dined on 6/02/2014
 2004
Special Features: neighborhood gem, notable wine list, fit for foodies, kid-friendly
0points
0of 0voted this as helpful.
 
Joined at the hip to Red Apron, Chef Anda's groundbreaking butcher and charcuterie shop, the restaurant and bar draws heavily from Anda's line of house made products and relies on the meticulous sourcing that has made Red Apron the first and only butcher shop in the nation to use 100% Animal Welfare Approved pork. Anda and Chef Ed Witt's charcuterie program at The Partisan draws from 100s of cured muscles, pates, and sausages, showcasing over 30 different products on any given night.<br /><br />The balance of the menu is broken up into a series of meat-centric composed dishes highlighting distinctive cuts, cooking techniques, and animal breeds. The portioning encourages sampling, sharing and customizing, which allows guests to construct a completely unique dining experience with each visit.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Loved it!
OpenTable Diner Since
Dined on 04/12/2014
 2004
Dined on 04/12/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"We had a great experience and can't wait to go back. Our server, Timothy, was fantastic. He described the dishes in great detail. The only thing I would have changed about our night is our seating. We were a party of two and our table was seated next to this large group. It was difficult to have a conversation of our own sitting so close to them. The seating area is small, so maybe this isn't possible. Also, it seems the restaurant hasn't worked out the kinks as far as timing reservations. We arrived early, but we weren't seated for a good 20 minutes past our reservation time. The server gave us complementary after-dinner liqueur to make up for our wait (and possibly for our putting up with our loud neighbors)."
Dined on 04/12/2014
 2004
Special Features: fit for foodies, good for groups, vibrant bar scene, romantic, hot spot, special occasion
0points
0of 0voted this as helpful.