When my publisher told me the place was "phenomenal," I knew I was in for a treat. Clementine was exactly that, and more.
Housed in the former Strand Theater, this restaurant and entertainment/art spot in historic downtown Harrisonburg serves sophisticated food in a fun, kooky, Picasso-esque setting. Its mission is to provide quality food, music, drinks, art, films, and community events in a comfortable atmosphere—accessible to everyone. Alas, this is a restaurant review, so let's get to the food!
What is particularly refreshing about Clementine is its refusal to be bland or dumb down its food in the false hope that it will generate mass appeal—a common mistake committed by many restaurants.
This downtown dish, owned by Clay Clark and Stacy Rose, joins their other successful dining establishments: Hank's, and Thunderbird Cafe, in McGaheysville (VA), and then another Hank's in Dayton (VA).
At Clementine, Chef Jeff Minnich has spiked up standard American steak and seafood fare with an eclectic menu that continues to dazzle from lunch to dinner, every night of the week, as well as brunch on Sundays. Sundays also feature five-dollar carafes of Bloody Marys and mimosas, and passion fruit liqueur-Prosecco fizzes for six bucks, to go along with the delightful breakfast fare.
Take Eggs Clementine, for example. For just nine dollars, you get free-range poached eggs, local Turner prosciutto ham, topped with orange-chipotle hollandaise sauce— all served with focaccia rounds and hash browns. Vegetarian options are always available, as well—if not on the menu, just ask your server. But to give you an idea: curried tofu, butternut squash with garden peas, pico sauce, a side of black bean chili, avocado, and tortillas will only set you back eight bucks.
For dinner, Minnich and his staff jazz up the unique creations even more so, with an international flair—from fried plantains to lemongrass ginger curry grilled chicken and shrimp over rice noodles with julienned vegetables. By putting his own spin on absolutely everything, including such classics as shrimp and grits, and steak and mashed potatoes, Minnich is taking risks that, judging by the throng of patrons on a Wednesday night, are working out just fine for everyone.
There's something for anyone at Clementine, and you don't have to break the bank in an effort to experience great food and worthwhile entertainment. Dinner entrees range from $11.95 to $19.95; lunch sandwiches fall between $7.95 and $8.95. An enormous selection of beers, wine, and unique signature drinks round things out in the restaurant and bar.
We managed to partake from the lovely list of spirits—cocktails are a steal at just six dollars. The Oh My Darlin' cocktail is Clementine's hottest selling drink. It's a perfect balance of sweet and sour—a mixture that includes vodka, peach, Amaretto, pineapple, and orange juices. We simply adored it. I also ordered the second-best selling drink: the sparkling white Sangria with white wine, peach brandy, sparkling water, and bits of fresh peaches, strawberries, grapes, and lemons (as wonderful as it sounds, I assure you). In addition to the array of creative libations, the bar boasts an ample collection of wines and seventy bottled beers—with six on tap.
Bands playing original rock, bluegrass, reggae, country and more are featured Fridays and Saturdays—and not to worry, if you feel like dancing, the chairs are moved aside. Additionally, a new lounge opening up this month, downstairs, will add to the musical possibilities, as well as private parties. The lounge will be open Tuesdays through Saturdays from 9 p.m. – 2 a.m.
While you eat or listen or watch, you'll notice the abundance of art surrounding you—from Clark's private collection, as well as that of JMU students. The subjects of each piece are as unique and vibrant as the colors representing the collection—suggesting, yet again, that your experience at Clementine will be anything but dull.
Serving sizes certainly aren't ornamental—and ours warranted a carry-out box at the end. I started with the shrimp and grits appetizer, and at $6.95, it was one of the best and most affordable appetizers I've ever enjoyed. As anyone who has made them knows, grits can be, well, gritty. However, these pearly wonders were apparently finely ground, hailing locally from Wade's Mill. Expertly prepared, the grits were as light and delicate as a good mousse, wafting in a light pool of velvety lobster sauce. Three giant shrimp were also a lovely surprise, nestled into the mix. The entire creation was crowned with crisply fried smoked applewood bacon— mimicking the thin ribbons of crisp onion rings that later adorned my entrée, a juicy New York strip. My date chose the house-smoked bluefish as a starter—mixed with sour cream and red onion, and served on Parmesan toast points. Move over smoked salmon and trout, there's a new fish in town! Ordinarily, bluefish isn't a fish of haute cuisine, but the method perfected at Clementine is making waves. After the fish is caught, near Maryland, it is cured with salt and sugar, and smoked. What emerges is a thick, flavorful filet that isn't tough or dry, but moist and chunky.
Soups vary each night. We were lucky to be there when Maryland crab soup was the special. A creation by prep cook, Racquel, this simple but delicious soup had a clear broth with giant lumps of fresh backfin crab, pieces of tomato, and small, oh-so-tender melon-sized balls of red bliss potatoes.
Needless to say, we could have gone in quite a few directions with our apps; other choices included: plantain dumplings with curried chicken and siracha-lime butter; mac & cheese with smoked gouda, havarti, cheddar, and smoked tomatoes; and baked goat cheese with kalamata olives, roasted red peppers, basil, and grilled pita bread.
Obviously, after such an introduction, we could only assume that our entrées would fall nothing short of delectable. Our assumptions were confirmed. My date had a gargantuan homemade crab cake, creamy on the inside and dense with backfin crabmeat. Its exterior was crispy and light, thanks to Panko breadcrumbs. Served over succotash, a unique medley of corn, chewy-textured mung beans (instead of lima beans), and resting in a decadent lobster cream sauce, this dish was an outstanding deal, and an unforgettable experience.
