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Drumlin's
We arrived at the Drumlins Country Club late in the afternoon of a sunny, but chilly, day, ready for dinner. We made our way back to the restaurant, which is tucked in behind the facility’s main banquet area that faces Nottingham Road. From the outside it seems out of the way, but the location made perfect sense as soon as we walked inside, since the entire back wall features large windows that look out over one of the two golf courses (one public, the other private). The light was beautiful, and nicely filled the open but cozy dining room, as we were led to one of the tables near the windows. Each table was appropriately decorated to show support for the SU men’s basketball team as they entered the first day of the NCAA tournament. Each table was draped with a white table cloth and the water glasses held an orange or blue napkin. The Drumlins is owned by Syracuse University, and serves the community as well as the university. Once we were settled in, our waiter brought us water and told us about their wine selections, which encompassed a nice range of reds and whites by the glass. Each of us ordered a Pinot Grigio, which was served nicely chilled. This gave us the chance to review the menu, which is reduced in scope until April 6th, when the restaurant will be open seven days a week serving lunch and dinner. (For the time being, it is open Fridays only.) It was a nice menu, though, and featured a number of the Drumlins’ most popular items. Appropriate for a Friday in Lent, the menu featured primarily seafood items, though it included delicious-sounding meat dishes such as a chicken piccata and a ribeye steak. Our waiter, Ivan, very helpfully pointed out the more popular dishes and ones that he recommended. Two of our dishes came from his recommendations, including the fried haddock in a beer-batter crust and the shrimp penne pasta in a vodka sauce, while the third member of our party ordered the Montreal grilled shrimp. In addition, one of party ordered a bowl of the Manhattan clam chowder. We have to note that the service was friendly, knowledgeable, and prompt – the kind of effortless-appearing care that you know takes plenty of training as well as a natural gift. It definitely enhanced the relaxed sense of a night “out.” All dinners came with the salad bar, which features a nice selection of lettuce, vegetables, cheese, fruits, and dressing, together with both white and whole wheat rolls. The Manhattan clam chowder was delicious and obviously homemade: a light broth with large chunks of tomatoes, diced potatoes, and plentiful pieces of clam. When they arrived, the dinners all were beautifully presented including an edible orchid. The shrimp penne alla vodka was justly praised - nicely finished shrimp and perfectly-cooked penne pasta all tossed in a vodka sauce that was rich and nicely flavored without being heavy. The edges of the plate were dusted with parmesan cheese, while another bowl of parmesan was placed on the table; one can never have too much cheese at hand! The beer-battered fried haddock also earned its stellar reputation. The batter had a beautiful crust that was crispy but light, and surrounded a very generous portion of haddock that flaked nicely. The shrimp dinner was grilled with Montreal seasoning which was flavorful with just the right amount of heat. All of the dinners came with a choice of starch that included a rice pilaf, cheddar cheese mashed potatoes, baked potato, and French fries, together with a serving of colorful and cooked-to-perfection steamed vegetables. For dessert, the three of us split two desserts. First up was an apple pie, which was served warm a la mode. This soon was joined by an incredibly rich flourless chocolate torte served with whipped cream and fresh strawberries, drizzled with a light strawberry sauce, all washed down with cups of their fresh coffee. We are looking forward to our next meal at the Drumlins restaurant to experience the other delicious sounding dishes they offer in a relaxing setting. During our dinner we had a chance to learn more about the Drumlins restaurant, and the club’s public and private recreational opportunities including golf, tennis, and swimming. The restaurant has maintained a fresh and updated look over the years. Most notable recent changes have taken place in the banquet facility areas. The ballroom and lobby were renovated in the summer of 2008, and prior to those renovations the parking lot was completely repaved. Currently various club member areas are being updated and reconfigured. If you have never experienced the Drumlins restaurant, or have forgotten about this pleasant and tucked away gem, we recommend you give it a try. Until April 6th the hours are Fridays with lunch from 11:00 – 2:30pm, and dinner 4:00 – 9:30pm. Starting April 6th the hours are: Friday Saturday and Sunday Starting April 27 Saturday Sunday Special buffet style meals (reservations strongly recommended):
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