Mark’s Score 9.0
Sometimes travelling is all about being at the right place at the right time. Sometimes the best experiences depend entirely on serendipity, and such was the case when I recently had lunch at Forgotten 50.
Forgotten 50 is both a distillery and restaurant. Cody Miller is the head distiller and operator. Cody started brewing at Burley Oak. He moved on to distilling at Delaware Distilling, where he created a number of award-winning spirits. He moved back to Berlin to make spirits at Forgotten 50 with a mission to make quality spirits to appeal to the discerning drinker.
I stopped at Forgotten 50 for lunch on one of the first cool grey days of autumn. I had been running errands in Ocean City and Forgotten 50 was on the way home. So, it seemed like the perfect place for lunch. Even though it was a bit past noon when I arrived, I was the only customer. I saddled up to the bar and said to the bartender, “you look like you could use some company,” which proved to be the opening line in an hour-long conversation.
She handed me a multipage menu. I ordered the Cream of Crab soup (what better on a cool grey day), and the fig and prosciutto grilled cheese sandwich. A good part of the menu focused on their cocktails. I am not much of a spirits drinker, but I was at a distillery so I asked if their cocktails contained house-made sprits. Not all the drinks contain their spirits so the bartender recommended I try their “$5 flight.” The flight contains three house-made vodkas and a gin. While I was waiting, the bartender suggested that I take a look at their distilling operation through a glass wall in the back.
As luck would have it, Cody was working on the still as I observed through the window. I went back to the bar, and was quickly followed by Cody. He came out to offer a tour of the production facility. I readily agreed and the bartender put my food on hold. Cody described the entire process for me, but what most impressed me was Cody’s passion for his craft. He loves what he does and that passion cannot help but come out in the product. I am not a connoisseur, but I will make this observation. There was a silkiness to his vodka and gin that I have never experienced before. The subtle infusion of citrus peels, lavender, and mint in the “botanical” vodka” resulted in a unique and excellent vodka.
As for the food, the Cream of Crab soup was nice, not the best I have ever eaten, but it was thick, hearty and flavorful. The grilled cheese sandwich was superb. The combination of cheese, fig, and prosciutto in a grilled cheese sandwich was ingenious.
I often say that eating out is more than merely eating a meal. It is about the experience. My lunch at Forgotten 50 was indeed memorable and I can think of no higher accolade than that for a restaurant.
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