Vol. 3, No. 10, October 2006
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Fond Memories
Ram’s Head Inn 9 West White Horse Pike, Absecon , 609-652-1700
To thousands in this region, the Ram’s Head Inn brings back fond memories of a special evening or party. Located eight miles west of Atlantic City, the World War II-era building sits on five acres. The Ram’s Head’s water tower was built for a power station in 1912. Following its restoration in 1982, it was moved to welcome visitors to the site.
The Ram’s Head’s fabled history includes an era as the Black Steer Ranch in the 1950s. Hostesses dressed as cowgirls on horseback escorted customers to the parking lot and restaurant.
In 1976, it was renamed the Ram’s Head Inn after being sold to local restaurateurs Fred and Ethel Noyes. Following Ethel’s death in 1978, it was again sold to its current owners, the Knowles family.
Two kitchens serve up to 250 in four main dining rooms. The Garden Room has greenery and ceiling skylights. The glass-enclosed Terrace Room overlooks the garden. Three private dining rooms can accommodate 10, 20 and 40.
Executive Chef Luigi Baretto has created beautiful, innovative dishes for almost 25 years. The Rams Head Inn has received several coveted Distinguished Restaurants of North America (DiRoNA) awards. The international menu showcases French, Italian, Asian and traditional American dishes from different regions of the U.S. The new fall menu debuts in early October, and will include some game items. The Ram’s Head uses fresh fruits and vegetables from each season.
At dinner, men must wear jackets in the dining rooms, but the dress code is relaxed for lunch. The Tavern lounge does not require jackets. It has live entertainment on Friday and Saturday nights, and serves the full menu.
To promote Friday evenings, the Ram’s Head has introduced an “Attitude Adjustment” happy hour from 4 p.m. to 7 p.m., featuring drink and wine specials. General Manager Dan Anderson states, “For $1 per ounce, customers may design their own drinks from our ‘by the glass’ list of 30 wines. With no minimum, it is perfect for anyone looking to sample a variety of wines inexpensively. We also serve some complimentary appetizers.”
Prices range from $9 to $18 for appetizers; entrees cost $21 to $38, and include a salad and side dishes. Traditional Caesar Salad is prepared tableside, followed by sorbet. One house specialty is Chateaubriand for two, carved tableside. Several desserts are served from a rolling cart.
Anderson says, “Our biggest obstacle is overcoming a misconception that we are pricey, because we offer wonderful food value for the cost. Our updated wine list has grown to 1,000 varieties; many are sold as half bottles. We also have history and longevity in the region, and want to remind people we are still here, since there is a lot of new competition.”
Reservations are suggested. Major credit cards are accepted. Lunch is served from noon to 3 p.m., Tuesday through Friday. Dinner is served from 5 p.m. Tuesday through Saturday; 3:30 p.m., Sunday. Parking is free.
Chef's Corner
Baby Rack of Lamb (with mint pesto rubbed and pistachio encrushed mint justlie)
The Ram’s Head Inn serves this recipe with an assortment of sauteed vegetables in a potato netting.
Ingredients: 16 oz. domestic rack of lamb
olive oil mint leaves
1 garlic clove
1 tbl. of pistachio pepper and kosher salt
To Prepare: Take rack of lamb and season with oil, pepper and salt then place on grill to mark.
Once marked move rack to a 350 degree oven for approximately 10 minutes until medium rare.
Take olive oil, several mint leaves, and one clove of garlic and chop finely (like pesto). Brush mixture onto lamb, then top with one tablespoon of finely chopped pistachio to complete.
Sauté fresh vegetables. Final touches of radish and beet-red micro greens are added for plate décor.
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