Mar 29th, 2008
Sardine Room
We had dinner at the Sardine Room and were seated right away. The atmosphere was fantastic, very cozy and the staff (all wearing hats and welcome smiles) were forthright about the selections, something I consider very important!

When asked to suggest a selection, the last thing you want to hear from the staff is ‘Everything is great’. You won’t find that at the Sardine Room, instead, you be asked a few questions and then offered a recommendation.
For a drink, I had the Pomegranate Martini which consists of 2 oz citrus vodka, 1/2 oz fresh lemon juice, 1/4 oz fresh pomegranate juice, 1 oz simple syrup all shaken with ice and strained into a chilled martini glass. A dash of rose water was added and garnished with flamed orange peel. If you haven’t tried one yet, you’ll be surprised!
Dinner was the Brandy Buttered Scallops and a Brandy Dijon Filet Mignon. These big beautiful sea scallops were pan seared and drizzled with brandy butter and served with the house rice. Not one grain of sand and by far the very best scallops I have had yet! I don’t say that lightly - I’m a big scallop fan and these were absolutely fantastic not to mention filling!
The Brandy Dijon Filet Mignon was a tender 8oz. chargrilled filet mignon covered with fresh mushrooms sauteed in garlic butter and finished with a creamy Dijon mustard / brandy peppercorn sauce. The steak was cooked exactly as ordered!
Established in 98, the Sardine Room with its striking 20 foot arched ceiling, stone fireplace and beautiful marble bar make for a comfortable, warm and inviting dinning experience. The owners, Dave Biesiada and chef, Chris Anderson bring years of experience to the table and make the Sardine Room what it is today. It is a must visit!
The Sardine Room
website: http://www.sardineroom.com
2536 Henry St
Muskegon, MI 49441
(231) 755-5008

Going to a party? Why show up with your average beer, instead, show up with a case of Golden Monkey. This Belgian style ale has the richness of German malts yet tempered by a sparkling approach that gives it a fruity note you’ll be sure to enjoy. Watch out though, it’s 9.5% alcohol by volume and just two will do the trick!
I was also impressed with their wine and cheese selection. Sharron helped me pick out the perfect combination and explained that: as a very general rule, the whiter and fresher the cheese the crisper and fruitier the wine should be. The heavier, richer soft cheeses can be partnered with a big white like a Chardonnay or a light red. The harder and darker the cheese, the heavier and richer the style of wine can be and that most blue cheeses go great with sweet wines.