Chives Restaurant

Lemon Drop Martini

I never really understood the name behind this restaurant. But considering the recommendations that people have made and the menu listed on the website. I now acknowledge why the owners have concluded with Chives Restaurant. It sits out in the middle of Suamico, WI, and the pizzeria Rustriques is only a three-minute walk from the restaurant itself. The owners introduce themselves to the community by showcasing a vintage London red telephone booth planted in front of the building as an attraction: a classic 1950's Rolls Royce model presented in their driveway and a light blue Bentley car model parked adjacent. They make old-fashioned designs come alive, and it just shows that the owners of this restaurant have got some serious class.

They make a keen endeavor by sourcing only the most local and highest ingredients they can get, "We use the freshest and highest quality ingredients available from our trusted purveyors." While that may have been true--it does not necessarily mean that possessing the finest ingredients will result in great food.

Fried Calamari

An original starter configured to tease your appetite before everything else is brought to the table. However, this dish failed to meet the proper standards for gold, crispy texture; the ginger chile dipping sauce complimented the dish well. But it wasn't enough to compensate for fried squid being rubbery and mushy.

The Trio: Chicken and Goat Cheese Wonton, Shitake Mushroom Bruschetta, Crab Cake

The chicken and goat cheese was a perfect blend, but the spicy apricot sauce that came with it didn't pair well and left a fuzzy "day-old" sauce aftertaste in my mouth. Crabcakes combined with any aioli or sauce with chipotle incorporated will leave you craving for more. And the Bruschetta with parmesan double cream sauce wasn't so much my cup of tea, and eating it with the balsamic reduction adds a balance of vinegar to counteract the sweetness overload from the sauce and bread.

Open-Faced Angus Beef Ribeye Sandwich

A superb dish that I believe needs more advertising. It's been a while since I've had an open-faced sandwich, and what better way than to be welcomed back into the open arms of Ribeye. The bread hidden underneath was the gateway to the entire dish: its sweet sugariness with the balsamic glaze evoked a strong taste from the tender steak and crumbled blue cheese, providing a balance of sweet and salty. The chive fries with a strong note of garlic and onion were a great addition. In short, I believe the Open-Faced Angus Beef Ribeye Sandwich may be my favorite dish from this restaurant and one I'd consider ordering more of in the future.

Seared Salmon

A presentation worth taking a picture of (only because of the microgreen garnish), but poor taste. Salmon is a delicate fish to work with, and one single error can ruin the entire dish. I will applaud Chives and their bold attempt at pan-searing salmon. The way they cooked it was great, and the texture was on point; however, it's not an excuse to over-salt the fish, serve bland green beans, or drizzle in a little red wine and call it fancy. Just about anyone can drizzle colored liquid onto a plate and call themselves a chef--it's not difficult to do. Thus, a missed opportunity of making a great impression.

The hype for this restaurant was a bit of a bummer. I could say that I dined in during their busiest time or that the kitchen staff was slammed. But at the end of the day, the chef is solely responsible for each dish sent out from the kitchen. Chives Restaurant was a good experience, and the waitstaff was welcoming; unfortunately, the food didn't seem to entice me in any way shape, or taste.

2/5 stars