Foodie Friday: Oaked at the Globe
BERLIN, Md. – If you dine at Oaked at the Globe in Berlin, you’re in for indulgence. As Hannah Cechini and Foodie Photog Mike learned on this edition of Foodie Friday, the whole point here is to let the food carry you away. The team at this eatery is in the business of full bellies and flavorful bounty.
Not Your Mama’s Lobster Bisque
We start with lobster bisque.
“I get here early in the morning. We take a whole lobster, break it down, add tomato paste, carrots, onions, celery, fennel, fresh thyme, and garlic. I caramelize all that up and deglaze it with some brandy, and add a little bit of sherry to it. Heavy cream, and let it reduce down for probably an hour and a half,” said Chef Thomas Raymond.
This bowl of bisque comes complete with cheesy crostinis and is labeled over a half-lobster tail.
“Normally when you get lobster bisque, you get little chunks here and there. I can’t tell you the last time I saw half a lobster tail in a cup of bisque … When you have the actual lobster meat in there on top of just how lobster-y this bisque is, it’s truly an indulgent treat,” Hannah said.
“A really decadent country dinner”
Now we progress to a pan-seared duck breast. It’s served over duck confit hash and smothered with a port wine reduction, which Mike dubbed “a really decadent country dinner.”
“Right away, I’m definitely getting that beautiful earthy, savory undertone from the demi-glace and the port reduction … Beautiful texture, very tender. That has a great, almost succulent quality to it. I’m getting little pops of the salt and pepper,” Mike said.
“All that fat that the duck melding into those vegetables just makes them so beautiful … If the duck confit wasn’t savory and indulgent enough, this breast really kind of throws this whole dish over the top,” Hannah added.
Smashing Expectations
And if the duck breast didn’t somehow smash your expectations, the smash burger fries will.
Chef Raymond starts by flattening and firing up a pair of patties. A mountain of fresh fries is blanketed in velvety sherry cream cheese cause and shredded cheese. Then comes the chopped-up patties, special sauce, jalapeno slices, and pickles.
“The thing I love about smash burgers is that they’re unique in that even though they’ve been pressed down really thin on the grill, they’re still juicy and they have all those crispy little edges,” Hannah said.
“There really is very little salt on these fries, but I’m still getting a ton of flavor. I’m guessing that’s from the tallow (they’re fried in) … Cooking things in tallow is only an upgrade,” Mike opined.
Oaked at the Globe
Oaked at the Globe is located at 12 Broad Street, Berlin, Md. You can call them at 410-641-1400. If you go to check it out, tell the team that you saw them on Foodie Friday.
