Twelve O One
I've now dined at 1201 State twice and had the pleasure of meeting the owner, Dave, and head chef, Bill. I'll be writing a full review covering their vision, concept, etc for Erie Life Magazine. For now, let me highlight some of what I discovered.
The first thing I've heard from a number of people who have visited the restaurant is it's a bit expensive. I have to admit, I said the same thing. Then I discovered that everything is fresh. They do things like freshly squeeze orange juice, make their own caramel sauce, make all deserts in house. If you're looking for the freshest of ingredients, this is your restaurant. Of course making sure everything is fresh is expensive - from purchasing to labor. Additionally they fly in the fish and meats to ensure a great product.
So what did I think? It's fabulous food. I still haven't tried desert. My favorite so far is the lobster ravioli - fresh lobster in it! The wine selection is better than most other places in Erie, especially the selection they offer by the glass. They have a reserve wine list for those with more discerning tastes. They also offer an eclectic array of beer, along with the standards for those who so desire.
What I found most pleasing was that Dave told me "No" is not in their vocabulary. If there is something specific you want, they will do what they can to accomodate you. All of the servers know how each item is prepared and how it tastes so they can give you recommendations and let you know if something can be altered for you.
The decor is another bonus for Erie. There is an urban feel to both the inside and outside of the restaurant. They've included a fountain behind the bar for added atmosphere.
1201 is a great addition to downtown Erie.
