best meal at a restaurant on the lake

thinkxingu · 02-15-2022, 03:32 PM

Quote:

Originally Posted by BroadHopper

You titled on the lake and many have mentioned places in the Lakes Region. So here goes.

Osteria Poggio for Italian cuisine.
The Corner House Inn for comfort food.
Local Eatery, Best Locally-Sourced Menu
O's for fine steaks.
Walter's Basin for a unique experience.

I could go on. Lakes Region has more than its share of fine dining. Competition at its best!

I've never gotten to the Corner House, so I'll check that out this summer.

Question, though: Walter's Basin is a "unique experience"? It's essentially Garwoods West, right? Am I missing something?

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LakeDad · 02-15-2022, 11:22 PM

Quote:

Originally Posted by thinkxingu

I've never gotten to the Corner House, so I'll check that out this summer.

Question, though: Walter's Basin is a "unique experience"? It's essentially Garwoods West, right? Am I missing something?

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Garwoods is an interesting one: It’s neither great nor terrible. It’s often a fallback or an easy stop when the dock isn’t full and I don’t feel like walking to Wolfetrap to be told it’s a 2 hour wait.

But seriously, their chef is in love with sweet Thai chili sauce. It’s gone too far. It’s on like 4 different menu items

BroadHopper · 02-16-2022, 09:48 AM

Quote:

Originally Posted by thinkxingu

I've never gotten to the Corner House, so I'll check that out this summer.

Question, though: Walter's Basin is a "unique experience"? It's essentially Garwoods West, right? Am I missing something?

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Far from being a Garwood West. I find it unique as it has an excellent view of Big Squam, the way they decorate the place is almost a camp experience. The food is excellent and the barkeeps are very sociable.

Garwoods on the other hand is a lot more upscale and EXPENSIVE!

thinkxingu · 02-16-2022, 01:37 PM

Quote:

Originally Posted by BroadHopper

Far from being a Garwood West. I find it unique as it has an excellent view of Big Squam, the way they decorate the place is almost a camp experience. The food is excellent and the barkeeps are very sociable.

Garwoods on the other hand is a lot more upscale and EXPENSIVE!

I hear you a bit on decor, but both have lake views and Walter's is actually as, or more, expensive—I just went to compare because I remember leaving last time thinking "damn, I should be way more full for what I just paid." Specifically, I was miffed that $10 only equated to four, FOUR, potstickers.

I'm not gonna call it criminal yet, but it's on my radar.

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garysanfran · 02-16-2022, 02:42 PM

Quote:

Originally Posted by BroadHopper

Far from being a Garwood West. I find it unique as it has an excellent view of Big Squam, the way they decorate the place is almost a camp experience. The food is excellent and the barkeeps are very sociable.

Garwoods on the other hand is a lot more upscale and EXPENSIVE!

I think Walter's Basin overlooks Little Squam. Not Big Squam... A great view either way.

When sitting at the window, it's easy to envision Katherine and Henry getting out of their antique wood "Chris Craft U-22", and going into the little store on the dock...

Nagigator · 03-04-2022, 04:21 PM

Quote:

Originally Posted by garysanfran

I think Walter's Basin overlooks Little Squam. Not Big Squam... A great view either way.

When sitting at the window, it's easy to envision Katherine and Henry getting out of their antique wood "Chris Craft U-22", and going into the little store on the dock...

I second Walter's Basin. That view of Little Squam right around sunset and the seafood paella. Perfect!

Jdarby · 03-04-2022, 05:01 PM

Quote:

Originally Posted by garysanfran

I think Walter's Basin overlooks Little Squam. Not Big Squam... A great view either way.

When sitting at the window, it's easy to envision Katherine and Henry getting out of their antique wood "Chris Craft U-22", and going into the little store on the dock...

Another vote for Walter’s Basin! One of our favorite places! Just watched “On Golden Pond” again. Hadn’t watched it in probably 20 years. Forgot how good of a movie it was!

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ACME on the Broads · 03-11-2022, 06:24 PM

Hard to beat the VK on a Saturday night for FANTASTIC PRIME RIB!

bigdog · 03-12-2022, 01:29 PM

I didn't hear any replies about best 'steak tips' around the lake ?

Besides buying steak tips at the Whining Butcher and grilling myself, would like folks restaurant suggestions.

WinnisquamZ · 03-12-2022, 01:36 PM

Quote:

Originally Posted by bigdog

I didn't hear any replies about best 'steak tips' around the lake ?

Besides buying steak tips at the Whining Butcher and grilling myself, would like folks restaurant suggestions.

Difficult to beat Whining Butcher tips. Use to purchase a few pounds at $15.99. At $19.99 I stopped. Last was last spring, what are they asking now? Downgraded a bit to BJs or Costco. Still a fine meal. Restaurant wise, Os is the best

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DRH · 03-12-2022, 06:02 PM

Quote:

Originally Posted by bigdog

I didn't hear any replies about best 'steak tips' around the lake ?

Besides buying steak tips at the Whining Butcher and grilling myself, would like folks restaurant suggestions.

I doubt there are many local restaurants who have steak tips better than the Wine'ing Butcher's, bigdog! I love grilling their "Grillmaster" marinated tips ... absolutely delicious.

Can't wait for spring weather so I can fire up the gas grill for the 2022 season.

sky's · 03-13-2022, 03:16 PM

i had steak tips yesterday at Guiseppies and as always they were awesome.

Mr. V · 03-13-2022, 03:19 PM

"Steak tips" seems a regional dish, most popular in New England.

I rarely see it on menus in Portland, and nobody I know has cooked it at home.

I do see a lot of New England clam chowder served at the casinos though.

Newbiesaukee · 03-22-2022, 02:24 PM

Steak tips are a regional New England dish according to my exhaustive 5 minute Google search. I had never heard of them elsewhere.

I doubt that it is a newly discovered part of cow anatomy, more an emphasis on a particular cut or even preparation. Regional specialties are interesting and frequently the source of friendly rivalry.

phoenix · 03-22-2022, 03:49 PM

i was told by a chef that a tenderloin may have 6-10 ounces. So when cutting to get to 6OZ what do you do with the extra. Well sirloin tips. I am sure Baygo or samiam i am will weigh in

baygo · 03-22-2022, 05:00 PM

The short answer… Eat it when my wife’s not looking😊

Actually a tenderloin comes in weighing somewhere between 4 or 5 pounds and a skilled chef will cut it down to 6 ounce portions.

03-11-2022, 06:24 PM	#8
ACME on the Broads Senior Member Join Date: Mar 2017 Posts: 109 Thanks: 498 Thanked 106 Times in 49 Posts	Quality, Value, Consistency and Quick Service! Hard to beat the VK on a Saturday night for FANTASTIC PRIME RIB!

03-12-2022, 01:29 PM	#9
bigdog Senior Member Join Date: Apr 2006 Location: Central MA-Gilford Posts: 1,452 Thanks: 347 Thanked 124 Times in 98 Posts	Steak Tips? I didn't hear any replies about best 'steak tips' around the lake ? Besides buying steak tips at the Whining Butcher and grilling myself, would like folks restaurant suggestions.

03-13-2022, 03:19 PM	#13
Mr. V Senior Member Join Date: Jun 2004 Location: the left coast (Portland)and West Alton Posts: 1,424 Thanks: 66 Thanked 260 Times in 178 Posts	"Steak tips" seems a regional dish, most popular in New England. I rarely see it on menus in Portland, and nobody I know has cooked it at home. I do see a lot of New England clam chowder served at the casinos though. __________________ basking in the benign indifference of the universe

03-22-2022, 02:24 PM	#14
Newbiesaukee Senior Member Join Date: May 2004 Location: Coral Gables, winter; Long Island, summer Posts: 1,363 Thanks: 960 Thanked 575 Times in 300 Posts	Steak tips are a regional New England dish according to my exhaustive 5 minute Google search. I had never heard of them elsewhere. I doubt that it is a newly discovered part of cow anatomy, more an emphasis on a particular cut or even preparation. Regional specialties are interesting and frequently the source of friendly rivalry. __________________ "You're only young once, but you can be immature forever."

03-22-2022, 03:49 PM	#15
phoenix Senior Member Join Date: Apr 2004 Location: phoenix and moultonboro Posts: 1,562 Thanks: 63 Thanked 276 Times in 194 Posts	i was told by a chef that a tenderloin may have 6-10 ounces. So when cutting to get to 6OZ what do you do with the extra. Well sirloin tips. I am sure Baygo or samiam i am will weigh in __________________ it's tough to make predictions specially about the future

The Following 2 Users Say Thank You to garysanfran For This Useful Post:
BroadHopper (02-16-2022), Jdarby (03-04-2022)

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tummyman (03-13-2022)

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03-13-2022, 03:16 PM	#12
sky's Senior Member Join Date: Jan 2010 Posts: 285 Thanks: 68 Thanked 80 Times in 56 Posts	i had steak tips yesterday at Guiseppies and as always they were awesome.

The Following User Says Thank You to phoenix For This Useful Post:
MBNeckguy (03-23-2022)

03-22-2022, 05:00 PM	#16
baygo Senior Member Join Date: Oct 2009 Posts: 696 Thanks: 187 Thanked 531 Times in 227 Posts	The short answer… Eat it when my wife’s not looking😊 Actually a tenderloin comes in weighing somewhere between 4 or 5 pounds and a skilled chef will cut it down to 6 ounce portions.

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