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Patricia Clements����������������������������������������������������������� �� May 31, 2002 |
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Essay #2 |
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The Raven Experience |
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When I take a trip to Virginia Beach, I always try to dine at one of the local restaurants.� This time I tried The Raven, located at 1200 Atlantic Avenue.� This restaurant has a relaxed atmosphere and specializes in American food with emphasis on seafood.� The Raven was opened in 1968 by twin brothers, Bobby and Ricky Dunnington, after returning from Viet Nam. |
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When I entered this restaurant, I found a variety of seating available to me.� There is an outdoor patio, atrium dining room and a bar room with dining seats.� I chose the bar room.� Each table has modem connections available for the diners who choose to work while they dine.� Chris, my waiter, approached and took my drink order; I chose a Pina Colada ($4.95). |
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My choices of appetizers were the fried clam strips, onion rings, artichoke, chicken fingers, shrimp cocktail, Buffalo wings or shrimp and mozzarella sticks.� I ordered the shrimp cocktail appetizer ($7.25) which consisted of six large gulf shrimps.� The accompanying shrimp sauce was a little spicy. |
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While waiting for my drink and appetizer, I scanned the menu for my entr�e; there was a nice variety to choose from.� The sandwiches (raven club, turkey, roast beef are served on wheat bread and French dip, crabcake, Carolina barbecue, fresh yellow fin tuna, chicken breast and filet mignon are served on kaiser roll ($6.25-$10.95).� The choice of burgers was the conventional cheeseburger, Raven burger, burger champignon and Raven champignon ($6.50-$7.25).� The burgers are one-half pound certified Angus beef (lean and trimmed of visible fat) and are served with giant Ravenfries. |
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My choices of steaks were the steak corbeau (14 oz.), steak campignon (14-oz.), steak marinade (8-oz.), prime rib (16-oz.) and steak Anna (12 oz.).� The prices range from $12.95 to $23.95 for these certified Angus beef steaks.� The seafood choices were a nice blend as well.� There is the seafood corbeau which is shrimp and scallops with mornay sauce ($16.95).� The shrimp imperial, steamed shrimp and the Virginia crabcakes ($16.95).� I had a choice of grilled or blackened fresh tuna ($15.95) or mahi mahi ($14.95) which can be stuffed with crab imperial ($17.95).� The mixed seafood grill ($22.95) consists of shrimps, scallops and tuna. |
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For my entr�e I decided upon the Virginia crabcakes with spices ($16.95).� I received three crabcakes and they were nicely breaded with a delicious blend of spices.� All dinners come with the typical choices of salads (chef or Caesar) and vegetables (fresh broccoli, baked potato, green beans, red potatoes or fries).� I chose the Caesar salad and the safe baked potato.� Everything was delicious, and I was quite stuffed after eating all of this delicious food.� I definitely did not have room for dessert. |
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This local landmark also has available for sale a variety of different bottled sauces priced from $4.95 to $5.95.� The sauces can be used to spice up your grilled meats, seafood, sandwiches, salads, soups and chowders.� The Raven also has its own website (http://www.theraven.com) which offers different webcam views of the interior and exterior of the restaurant.� There are coupons available, surfer reports, and local photos, information on current staff or ordering Raven gear.� This restaurant even has its own mascot, Ricky Raven, who is a large black raven with a yellow jacket and hat; and he also wears huge red and white clown shoes.� There is a chili recipe that one can try that is dedicated in memory of Clark T. "Sandy" Dunnington.� The twins' father, who died on Father's Day in 1988, spent his retirement years arriving at the restaurant every morning to prepare all the soups for the daily menus. |
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It offers information on the Bartenders' Ball which was created thirteen years ago by a group of very energetic people.� They came up with the idea of raising money for charities by organizing a group of local restaurants and bars.� They fused their efforts in establishing an annual fundraiser, with all earnings donated to worthy charitable groups.� It has become a very successful benefit in the Hampton Roads area. |
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������� I was quite taken with this local tourist hang-out and I plan to dine here again.� Next time, I will take along a friend or possibly a family member.� The tranquil atmosphere was quite unexpected in such a hectic area of the beach resort area.� With the modem connections at each table one could easily kill two birds with one stone.� You know, the archetypal workaholic who while dining can't think of anything else, but the office. |
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Work Cited |
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The Raven Restaurant.� Last modified 12 May 2002.� <http://www.theraven.com>. |
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