It was Friday the 13th and a storm was brewing, but as we pulled into Rebecca’s Casual Fine Dining, located just west of Port Carling, I was feeling anything but unlucky. Rebecca’s has a reputation for excellent food and when our server Tara rhymed off a list of eight specials in addition to the regular menu, I knew I would not be disappointed.

Situated in an old teahouse, seating for 80 is spread throughout various rooms, lending an intimate feel to the dining experience. Soft music played in the background and throughout the night, idle chatter and even an occasional impromptu singalong gave evidence that our fellow diners felt right at home in the casual, yet elegant dining rooms.

I began my meal with the Acadian Salad, a special that had recently earned a spot on Rebecca’s new menu, set to debut the following week. A mix of romaine lettuce, toasted pecans, scallions, grape tomatoes and cucumber tossed with a creamy pepper parmesan dressing was given a surprising and unique flavour boost by the smoked trout sprinkled on top.

The new menu also features other former specials, as well as the addition of Kobe beef, something customers had been asking about. Customer satisfaction is foremost for owners Rebecca Penwell and her husband and chef Charles. Whether it’s food allergies or a variation requested by a regular who knows what they like, the meals are made to order and the diners are treated like guests in their home.

My companion chose a restaurant favourite to start, the Key Largo Crab Cake. One taste of this melt-in-your-mouth, Cajun-seasoned red crab cake and it was obvious why it is a regular menu item. We weren’t surprised to later learn that Chef Charles has an expert’s touch when it comes to fish and seafood from nine years spent in Florida perfecting his technique.

I was able to enjoy the chef’s specialty for myself with my chosen entrée, Seafood Newburg. Jumbo shrimp, sea scallops and snow crab meat baked in brandy-dill cream sauce and topped with three-cheese gratin and a half lobster tail was obviously not the best choice for the waistline, but the rich taste of the succulent seafood was worth it.

Veal Chaumont was my dining partner’s choice of entrée and the delighted oohs and aahs coming from that side of the table told me all I needed to know. The large 12-ounce veal chop smothered in wild mushrooms sautéed with brandy and fresh herbs, finished with cream and topped with Asiago gratin was cooked to perfection, tender and delicious.

From an amazing selection of homemade desserts, I chose the Jamaican Bread Pudding to finish off my meal. Moist and cake-like, it was covered in a hot buttered rum sauce to give just the right amount of sweetness. Key Lime Pie has been a favourite for my partner ever since a visit to the Florida Keys, and the Key Lime Pie at Rebecca’s exceeded all his expectations. Not only had Chef Charles mastered seafood during his stint in Florida, he had developed a pie that had earned awards in its home state.

As the evening wound down, we were delighted to learn that Rebecca’s also offers four early bird specials from 5 to 6 p.m. each night for $10 to $15 an entrée. At that price, Rebecca’s could easily become a weekly indulgence.

Rebecca’s is open at 5 p.m., seven days a week, with a new Sunday brunch beginning soon. For reservations, call 765-0244.