Sycamore - Posted 4/19/07
Walking through The District it’s not hard to find something distinctive. A Place to shop or a place to dine, downtown Columbia offers a lot. One of those distinctive places is now Sycamore at Broadway & 8th.
Sycamore
is clean, crisp, and cool. White linens blanket each table
whether you sit at the window on Broadway or further nestled into Sycamore.
Meticulous tile-work snakes through Sycamore as a beautiful
bar flows to the right. Warmer tones rest all around you a
Sycamore making it a fantastic excuse for a drink or any meal.
Both lunch and dinner menus change daily but Sycamore you will always find something different and delightful. Start with Gnocchi, a house-made potato pasta with butternut squash and fried sage leaves for an appetizer. Sycamore also can start you with fried oysters, or even their special Parmesan fries which take thick cut fries and toss them with grated parmeggio-reggiano served along side homemade ketchup.
Entrees at Sycamore are just as diverse as their appetizer and wine menu. Grilled tri-tip sirloin with truffle oil, Soy-glazed Salmon, and short ribs braised in Belgian ale are just a few selections you can try. Sycamore’s chef uses local purveyors when possible, their menu features produce, cheese, and meat from Columbia and the surrounding areas.
We
started out with Sycamore’s Thai beef kabobs.
Coriander-rubbed tenderloin teamed with a spicy peanut dipping
sauce was a great place to begin. This could be a meal in itself. The
beef was so juicy and smooth it was an ease to cut through. The taste
was beyond fresh and this proved to be a dazzling
plate. Sycamore’s peanut dipping sauce wasn’t needed
to this delicious dish but when added it supplied a spicy Thai kick.
Smoked
duck breast along with Sycamore’s Cinnamon-cured
pork would be the entrees for the evening. The duck breast
was joined with a leg and bourbon pecan sweet potatoes. The leg slid
right of the bone with ease and the breast absorbed an astonishing
smoky flavor. Sycamore hit this succulent entrée out
of the park.
The Cinnamon-cured pork was roasted then topped with
pineapple salsa and blue cheese crumbles. Thick slices of pork were
robust with Cinnamon and offset by juicy pineapple salsa.
When those two textures combine you include blue cheese and the fight
of flavor ensues. This was a great example of 
using
different texture and flavors to produce a rare display of creativity.
Sycamore’s focus is to serve fresh, quality dishes prepared in a creative, healthy way. It more than showed on our visit and I’m sure it will on yours. Their staff is trained in all aspects of the menu and will help coordinate food and wine choices for the best experience possible. For a drink after work or a night out Sycamore is a definite plus for The District. With a fantastic atmosphere full of laughter and smiles, you should enjoy Sycamore before too long.
Adam L.
Food Evangelist
foodevangelist@midmodiningguide.com
MidMoDiningGuide.com
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