Good Morning Darlings!

It is no secret that I am totally enamored of The Ritz-Carlton. And I promise, it is not the extravagant crystal chandeliers, the winding staircases or even the best spas in the world. It is the people of the Ritz that bowl me over every time.

Eric and I stayed one night recently at The Ritz-Carlton, Reynolds Plantation. This property is special to us because it was our first Ritz-Carlton. Just one year ago we were welcomed with open arms as I entered to write a story about this fabulous luxe lodge on sparkling Lake Oconee.

What’s new since last year?

After dropping our bags, catching up with dear Miss Judi at the concierge desk, then heading to Club Level for a glass of champagne, we hopped down to the infinity pool. I so love the infinity pool, looking like it is overflowing into Lake Oconee. There was a fellow in the pool who looked like my buddy, Adam, who works at The Ritz-Carlton, Buckhead. Eric thought I was a little nutty, but sure enough, it was sweet Adam! With Adam was his lovely friend Jess, who is the concierge at the same hotel. How fun! It was delightful catching up, but soon we had to head back to the room to get ready for dinner. Adam, Jess and I made plans to meet up after dinner at the outdoor concert on the lawn.

The Linger Longer Steakhouse is back in business after burning down a few years ago. The food was fantastic.

Chef David White is in the kitchen using his extensive imagination to make every dish memorable.

I wanted to try a variety of dishes so I started with a 1/2 dozen cold-water oysters. They were perfect.

Those oysters just made me want more oysters. Chef went off menu with the next dish and offered Oysters Rockefeller with a twist. The twist was a drizzle of sambuca that perfectly set off the richness of the cheesy spinach topping. A total winner.

Chef David took a moment to come out and visit with us and discuss the menu. Formerly with Georgia’s Bistro at the resort, he is now heading up the kitchen at the steakhouse.

Eric decided on the 14 ounce rib eye and steak fries. I am not kidding, this was the best steak I ever tasted. And those fries? Crispy outside and creamy inside. My fries at home are never this tasty.

My small plates kept on coming. I tried the Creamy Silver Queen Corn, which was insanely rich and luscious.

I can’t resist Tuna Tartare. This was a great version.

Then there was the Crab Gratin. Please, someone, call my cardiologist. I don’t know what possessed me to order the creamiest, cheesiest dishes, but it was all soooooooo good.

You might think at this point I would be face first on the table. People, I am a professional! There is dessert to eat!

And oh, what a dessert. A fantastic Grand Marnier souffle with ice cream. Because a souffle is not decadent enough on its on.

Oh, wait, there’s more? No WAY! Check it out.

After dinner, Chef David and I toured his garden while we spied a doe on the golf course in the early evening mist. Glorious.

To top off the night, Eric & I met all our Ritz friends outdoor for the concert and fireworks. Valerie, Lisa, Hannah, Adam, Tammi, Jess caught up with us as we all had beverages and sang along with the party hits the band was cranking out. The concerts continue every Sunday night through August, so check the website for your favorite musical genre.

Concert and fireworks over, we headed up to Club Level for just one more glass of bubbly before bed.

You really must get over to Reynolds Plantation before the summer ends. You will never regret it.

xoxo, Patti

Today blogging to Bob Seger & The Silver Bullet Band – Fire Lake