|Devon Seafood + Steak|
|Restaurants - Seafood|
By Stephen Carlson of yourmilwaukeedining.com
Dining while shopping has come a long way from your quick bite to eat in the food court with the options to “supersize” or get the combo. But when shopping at Bayshore, you have a fantastic and convenient option for seafood and now steak—Devon Seafood + Steak.
Take one step inside Devon, and all memories of being at the mall are quickly gone—perfect lighting and an elegance that rivals many upscale dining spots anywhere—and then comes the food. Our first appetizer was the Smoked Salmon Flatbread ($5 at Happy Hour or $9.50 regular price). Very crispy and well-prepared dough is topped with salmon, capers, red onions and a garlic wine sauce, all of which make this dish extremely popular and, after four or five pieces, I could see why. The Tuna Tartare ($6.50 at Happy Hour or $12.50 regular price) was next to enjoy. The Wasabi Vinaigrette and extremely fresh tuna were perfect pairs and the presentation was stunning.
Main courses on this visit started with a 6 oz Center Cut Filet and half-pound Lobster Tail ($52) with sides of Mashed Yukon Gold Potatoes and Roasted Cauliflower with Bacon. The steak was a perfect medium rare preparation and the lobster, taken out of shell and served atop, was worthy of days of praise. Chef Tony Hargrove’s combination of cauliflower and bacon is one definite way to get kids and adults alike to eat their veggies. Lobster Mac and Cheese ($4.50) and the Jumbo Lump Crab Cakes ($27) were served next, and each was delectable. The Lobster Mac and Cheese was a perfect blend of cheese and lobster, while the crab cake, which is prepared with 95% Crab and only 5% filling, is the best crab cake ratio you will find in the area.
We rounded out the meal with one of my favorite seafood items—seared Georges Bank Scallops—sitting on a bed of Mushroom Risotto ($27). Dry scallops prepared simply and so you get the true natural seafood flavor is genuinely appreciated and enjoyed!
Devon is now known for their seafood and steaks, and they are becoming leaders in quality and freshness of both. Executive Chef Tony has relationships with numerous direct suppliers and keeps a keen eye on everything from weather to fluctuations in shipments to ensure he always gets the best fish with the quickest transit time. During our visit, Tony received a call from his supplier in Hawaii about some fish they had just caught … very impressive and refreshing!
Devon Seafood + Steak