Editor’s Note: Michael and Nicole Borrell review Lebanon Valley’s restaurants and eating attractions as the Lebanon Valley Food Critics. The couple aims to offer unbiased reviews of the eating and drinking establishments the Lebanon Valley has to offer. LebTown is pleased to partner with LVFC to share these reviews with our readers. Bon appétit!
It feels like it has been a while since we got out. The critic crew has been dealing with the seasonal colds early and often this year.
We took a break from our normal routine one evening this past week to venture off to another newer restaurant in the Valley. We have had several followers recommend to us that we should visit Room 101 The Med.
Located in downtown Annville, this restaurant features a mediterranean style menu and has two dining areas, a casual front room and intimate back room. Parking can be found on the street or in the township lot to the rear. The menu includes explanations of what each ingredient means. This venue is also a cashless facility.
Room 101 The Med
35 W. Main Street
Anville, PA 17003
Monday – Closed
Tuesday – 11 a.m. to 2 p.m. & 5 p.m. to 9 p.m.
Wednesday – 11 a.m. to 2 p.m. & 5 p.m. to 9 p.m.
Thursday – 11 a.m. to 2 p.m. & 5 p.m. to 9 p.m.
Friday – 11 a.m. to 2 p.m. & 5 p.m. to 10 p.m.
Saturday – 4:30 p.m. to 10 p.m.
Sunday – Closed
Our meals this evening was the Agnolotti ($24) and Whole Hen ($30). The little critic got a kid’s grilled cheese ($4). There is also a special, if you order more than $40 in food you get a free cheesecake ($8 value). The cheesecake is served with Sicilian chocolate and marinated cherries.
Our first dish, Agnolotti, is artichoke stuffed pasta, sautéed shrimp, tomatoes, and lemon herb oil. Five large shrimp adorn the top of the ravioli like pasta. The lemon herb oil is strong with lemon flavor. We enjoyed the bitter contrast of the oil from the shrimp and pasta combo as well as the presentation.
Our second dish this evening was roasted Cornish game hen, glazed in herb oil, and served over creamy polenta and sautéed escarole mix. The glazed exterior added a good crunch to the juicy white meat. Typically, with this dish, the sides are important to bring out the better taste of the overall dish. The polenta had a good creamy texture that enhanced our bites. The simple use of the oil on the hen allowed for the tender meat to stand out.
Our take: This new spot aims to offer fresh dishes in a true mediterranean style. The simple menu options help someone who is new to the flavors pick the correct dish. Allow some extra time for entrées to be made. The food quality is splendid, and the presentation is professional looking. You will not be disappointed. They do have coupons running in Clipper magazine.
We give this place .
If you have a restaurant you would like us to visit or review, whether a place you like or are nervous to try, please message us on Facebook or email firstname.lastname@example.org and let us know. We thank everyone for the recommendations and the kind words we have received.