By Alaina Loughridge - Photos by Wen Mcnally
Sundae Café
You know, as far as jobs go, I have a pretty good gig going. It is imperative
that I provide my faithful readers with everything true, up-to-date and
pertinent to their gastrointestinal delight. It is my job. Tybee, I have not
failed you before and I am not failing you now. Wen McNally, photographer
extraordinaire, was my dinner companion on a dark and stormy night,
and off we went to Sundae Café (to my true faithful readers, my lovely
assistant, Jimmy Prosser, was otherwise occupado, much to his dismay).
This experience was so magical that I am going to start with the dessert
(viva la Sheila Spivey style)! The Praline Cheesecake Graham Cracker
Pecan encrusted delight was only bested by the cocktail that came with it:
Pecans in the Sand. An Orchata Cinnamon Cream Rum mixed with Sugar
Island Coconut Rum, Rivulet (a pecan liquor, hence the name) and rimmed
with ginger bread sugar; served in a martini glass. My God. I seriously
could bathe in that. I would end this article with that alone, but I would be
doing a disservice to the rest of this O Face. Wen and I had a serious fight
over this one. We parted friends … I think.
Moving backwards, A.J Baker (owner and Chef God) put together
an Al La Carte for us straight off the menu that required a moment of
silence. New York Strip (mid rare, thank you), with a specialty House
Asian Persuasion Sauce, twice baked mashed potatoes with bacon
(BACON!!!) and cheddar (CHEESE!!) sprinkled on top, fried onion strings
and a Butterbean Succotash. This was served with a Cabernet from Calli
called Storypoint. Everything was so spot on. Each item went perfectly well
with its plate family, and if you are not a carnivore after eating this, you
will be. The Strip was succulent (no other word will describe). The mashed
taters were just perfectly balanced with the Succotash and the onions. I
could eat this dinner plate every night for the rest of my life and be just flat
out delighted. Naturally, the wine was exactly right, perfect, and a belly rub
followed shortly thereafter.
Now, prior to the NY Strip, was the Special of the Night (they change
weekly, but the Fresh Catch does change nightly). So out rolled this fresh
caught Halibut. Next to this masterpiece was a medley of summer
veggies (the good ones, not the gross ones – and y’all know exactly what
I am talking about), and an orzo (pasta grains of rice) drizzled with a light
basil oil. So, yeah. I just died. Happily. Served with Saint-Hilaire Sparkler, it
was divine (There is a story that goes with the Saint H. Make sure you ask
Jame about that one. Super entertaining and involves Thomas Jefferson).
The Halibut was super light, and if you load your fork with that, the veggies
and the orzo, and then slide it through the basil, your tongue will fall over.
Now, I know I am not supposed to be biased, but I adore macaroni
and cheese with an obsession that is not proper. You can ask my mom.
She will tell you flat out that I have a problem. So, when A.J. wheeled
out the Lobster “Mac n Cheese” with pan seared Sea Scallops, tossed
with Penne Pasta in a Rich Lobster, Smoked Gouda Cream Sauce with
Sautéed Spinach, tears actually came to my eyes with the thought of
what I was about to shove down my gullet. Having delivered that secret,
I may as well tell you I am not a fan of scallops: They are big and greasy
14 TYBEE BEACHCOMBER | JULY 2018
and ugh. However, my mind set has been switched. I happily scooped up
that scallop, forked in some Penne Pasta with cheese literally everywhere,
rounded up some spinach and it was the perfect balance of everything
you want in a meal. Oh, did I mention I washed that down with a terrific
Sauvignon Blanc? Yeah. My Scallop mind-set is now as one with my mac
and cheese obsession.
Moving on to the appetizers. Our second one out of the gate was the
Seafood Cheesecake. Yes, it sounds kind of funky. A seafood cheesecake?
Well, let me explain. This masterpiece is created with shrimp and lump
crab with a hint of smoked gouda and cream cheese in a garlic butter crust
that is actually made with Ritz crackers. On the side is a fresh mix of field
greens and there is a drizzle of Balsamic on the side. Put this appetizer
on your Bucket List because if you never try it, it truly is your loss. Again,
try each item separate but then slide your fork through all the greens, the
Balsamic and a nice big bite of Cheesecake and your mouth will love you!
A lot of people will let the side of field greens slide by. Don’t do it!!! Include
it all on your fork! I promise you will not be disappointed and greens will
offset that cheesecake part of this artery clogger (although at this point,
your diet is out the proverbial window – diet schmiet. Who cares).
Our first appetizer up was the Sushi Nachos! Well, Howard Viar would
fall over if he ever got his mouth around this sushi dream! Six pepper
spiced sushi grande tuna served on house made wonton chips with fresh
guacamole, Pico de Gallo and microgreens drizzled with a very light Wasabi
Aioli. I say a very light Wasabi because not only is Wasabi an ass kicker, but
I am a total spice sissy and these Nachos went down like a … well, they
went down. I have to be in a mood for sushi and this app did not care what
mood I was in. It was excellent! However, lots of food, so make sure you
save room for your entrée and that dessert!
Oh, did I mention that the Sushi Nachos were served with a Cucumber
Cosmo? Not gonna lie (I do lie to all of you on a daily basis but not about
food), I am not a cucumber fan in alcohol. Gross. That’s for those hippie
vegetarians. Well, I’m now converted! Jame Collins lit this martini up!!
Made with Crop Organic Vodka and white cranberry juice, fresh sliced
cukes and cranberry rounds, this Tini was an energizing refreshing delight!
I even ate a cucumber slice!!! That says a lot!
In all honesty, there were a couple of dishes and drinks that I eyed
with all of my skepticism. You want to mix what with that? Trust me.
Sundae Café knows exactly what to pair with what and everything was
just fantastic.
Drop whatever you are doing and get to Sundae Café now. Not only is
dinner a special treat, they also have daily lunch specials that are super
affordable, equally delicious, and one of a kind. If you are new, just follow
the cop cars for lunch (located at 304 First Street in the Chu’s Shopping
Center). The lunch specials are Monday - Friday from 11am to 3pm. Dinner
is 5pm to 9pm, Monday - Saturday and they are closed on Sundays (gotta
love the irony on that one). Also, if you are a newbie, do not let the exterior
fool you. Yes, they are located in Tybee’s version of a strip mall with a gas
station attached, but excellent things come out of places that you would
least expect it. Did I mention you are on Tybee?
I hugely recommend reservations for evening dining. Well, just make
the reservation because Sundae Café is some of the best food in town
and the only thing that comes frozen on their menu is their ice cream. All
the locals know this and just randomly stopping by for lunch is cool, but
dinner is a wait my friends, without your reservation. However, the bar is
well stocked, the staff actually do like you and it shows. Not to diss anyone
else, but if Jame Collins is behind the bar, you can mark that item off your
Bucket List now.