A Trip to Beacon Hills

February 15, 2005 at 12:16am By: Mr. Wilson Posted in 625 Elm Street

The Missus and I made a trip allll the way out 27th Street to Beacon Hills. Attached to a Country Inn & Suites, it’s pretty easy to miss. Beacon Hills is—I think—locally owned and operated, so it’s worth a visit if only for that reason.

When Beacon Hills first opened I heard a lot about it. Most people really enjoyed it, it seemed. The Missus and I intended to get out there a few times to try it out for ourselves. That didn’t happen, until last night.

The atmosphere is nice: quiet, subdued, cozy. A welcome respite from the sprawling, concrete mess that is North 27th Street. The host was friendly and we were seated promptly. The restaurant certainly wasn’t busy, but there were several diners scattered about. Everybody seemed to be in a good mood, which is a good sign.

Our server was competent, but he won’t win any awards for excellence. His demeanor was his biggest weakness. He was very capable and he went through the motions very well. He just didn’t seem all that excited about it.

The food was very tasty. The Missus had crab-stuffed salmon, served with rice and sauteed vegetables. I had blackened salmon fettuccine. Both of us really enjoyed our salmon. It was melt-in-your-mouth tender, and nicely flavorful. My pasta was decent, but a bit bland. The parmesan-based sauce could have used some more potent parmesan, or perhaps even a little crab to perk things up. Then again, after tasting the Missus’ crab-stuffed salmon, I had crab on my mind.

Time is short right now, so I have to stop here. My summary: Beacon Hills is worth a visit. I’ll write a longer, more formal review for the Eat Lincoln portion of the website once I have had a chance to make a second visit to the restaurant.

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Mr. T February 15, 2005 at 4:59am

Sounds like a very nice and unpretentious restaurant. I have never heard of it. I traverse North 27th frequently and havent even spotted it. Perhaps more a word of mouth place? In anycase, I will put it on my list of places to visit.

I feel you on the bland fettucine alfredo sauce. The sauce should be creamy and mild, but still have a little bite from garlic or shredded red peppers, but not enough to overpower the salmon. Particularly when its pasta, a few pieces of shredded red pepper are a must for presentation purposes alone. A little red and green (from the herb of your choice) in a pasta dish can be the difference from the “ordinary” pasta plate to the extraordinary, at least when you are trying to impress.

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