Went to Adair Inn for dinner with friends. We remember the Adair from our visit to the area several years back. The Inns' decor is still classic New England, beautifully furnished with a nice "country Inn" feeling. The dinning room looked the same as before, tables beautifully set with tablecloth and candles. Our menu was limited but looked interesting.. Wine list was good. The waitress was great. The first soup course was very good. A fresh salad followed, but when the main course arrived we didn't know how to react. Our large dinner plates were presented to us offering a rather small slice of the meat we had ordered - chicken or lamb. Mashed summer squash was then passed around by the waitress along with gravy to accompany the piece of meat
I've given this restaurant a low rating more for the lack of aesthetics/presentation than the food itself.. A serving of food needs something more than a small slice of meat and a small blob of yellow squash on a large dinner plate to look appetizing. Perhaps a baked potato with a sprinkling of fresh green parsley on the top would have helped in the presentation but was not included.
In the home or a fine dinning restaurant, presentation is as important as the meal served. Perhaps if our plate had included some gravy on the single piece of brown meat it would have look more appealing. Though not like we had so favorably remembered, we decided to cleaned our plates, move on to our custard pudding, and called it a very disappointing evening.
I do hope the present owners of Adair will consider a different approach to their dinning experience offered to patrons. It's a beautiful place, the service was great and the food was good. But the kitchen needs to put as much emphasis on how each plate is presented aesthetically.
The food and how it is presented is just as important to those who still love the ambiance of the Country Inns that have traditionally served a delicious, enjoyable and beautifully presented plate of food to their welcomed customers.
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