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The Majestic Restaurant Review: We bade farewell to The Majestic Café, but you can’t keep a landmark establishment down. Reopened under the culinary oversight of executive chef Cathal Armstrong, The Majestic and its kitchen have shed its Southern ways for a more mainstream taste, though its lusciously sweet squares of cornbread still come in a basket and Southern-style crab cakes with pea shoots and pickled red onion rémoulade make fine appetizer fare. Don’t skip the fried green tomatoes with a tomato ragù and ricotta salata on the side: the flavors meld well for an unforgettable dish. The roasted chicken comes with a crisped skin and plenty of flavor, but the seasonal soft-shells are really just one-and-one-half crabs arranged artfully, a portion too small for most patrons. The dessert menu is a bit deceiving: it reads as if you get a choice of loads of old-fashioned cakes. In truth, there seems to be only one flavor per night.