Contemporary American fusion-flare: A review of the Sharpe Refectory
As I stepped through the second (or was it third?) set of doors into the Sharpe Refectory, affectionately called the Ratty by many a student of Brunonia, I was greeted by the hostess, Gail. Her nametag and apron were neat and professional, and she politely asked for my "ID." Despite informing her that I was here to review the "Ratty," as they call it, she said everybody needs to swipe. I was a bit taken aback, but thankfully, a friend on meal plan offered me a guest swipe.How remarkable! Not 30 seconds into my visit, and already an exclusive, honored guest. My experience was getting off to a solid start. Gail graciously pointed me towards the bruschetta bar in the rear of the place.I took a look around at the atmosphere of the restaurant. There were no servers to be seen, but I was quickly informed that it was buffet-style today. A nice change of pace.The place itself has charm. It feels lived-in, but not too lived-in. A sort of log cabin-y, woodsy, industrial, comforting, open-yet-closed, inviting-yet-exclusive feeling. Truly remarkable.I took a saunter around the stations: the Bistro (Italian fare I presume?), Chef's Corner (rotating specials, no doubt), Roots and Shoots (potatoes, yes?—I love a good starch), and the Grill (very Bobby-Flay-meets-Guy-Fieri-meets-Christina-Paxson, brave and bold, for sure).I started at the grill, serving myself two all-beef well-done patties topped with a cheese (Gruyere? Swiss? whiz?—the placard didn't say) on a pre-split roll. I slathered some house barbecue and honey mustard on top and served myself some fresh-cut sweet potato fries, a welcome touch of the South evident in Northern cooking. The burger was juicy and satisfying, the fries crunchy and crispy with a soft center. The barbecue sauce left something to be desired, but the tart and tangy honey mustard was truly an experience worth reliving. My hats off to the sous chef working the sauce station that day. Bravo.Walking around to Chef's Corner, I took a bit of a risk, and mixed the bolognese with the hearty tomato sauce. What a rush. Topping my whole wheat pasta, I really must say, this modern American take on a Sicilian classic was, if I may be candid, exquisite. Cooked to al dente perfection, the pasta course left nothing to be desired. A home run, to use a sports metaphor.Now, let's move on to the flatbread station. I took a piece of classic margherita (I was told it was 'plain,' but there's no fooling my buds), and a sliver of the BBQ chicken. I was met with a touch of resistance when I insisted on only taking half a slice, but none the matter. The flatbread was okay, with enough cheese, a bit paltry on the sauce, and chewy dough.There were some other rotating specials: mustard mashed potatoes, a pork dish, some pancakes left from the breakfast seating, and a confounding dish called Cajun Chicken Pasta (what an idea!). Pity, though, I never got to try the bruschetta bar. I was also told a quite popular omelette bar was available some hours of the day but it was unattended during my visit.I left passing by an array of cereal—an impressive touch, might I add. To use a sports metaphor, a home run. I stopped by the soft-serve, self-serve, state-of-the-art, modern-contemporary ice cream machine for a chocolate-vanilla twist cone. Two cones available! Spoil me not!I left the Sharpe Refectory, the "Ratty," satisfied. Gail waved me goodbye on the way out, but she also may have been shooing away a fly. Ah, even the flies want in!Restaurant The Sharpe Refectory (or, the "Ratty")Price Range $Fare rotating specials, various staples, cerealRating 4.2/5 starsSummary A classic take on a number of classic dishes, with modern twists on others. Try the honey mustard, a fan favorite, and be sure to leave room for dessert.Image via.
