Back Creek Bistro

Love this place! Coming from DC, I’ve made the trip multiple times just to have the food again. Really appreciate the hospitality of the owner and waitstaff. Beautiful location as well.

To bad I cannot rate this place –4 stars. Worst customer service from the manager/​owner. Are group really felt sorry fro the waitress which was a real sweet heart. The owner/​Manager was rude at are table. After one person from are group had a conversion with him away from the table at which time he was still being rude we as a group decided to cancel are orders and leave. We where told we could not do this. After standing are ground we finally got are checks to leave. While paying are checks and telling the waitress it was not her fault, the owner/​manager stood at the bar telling the rest of his limited staff «F them all». This is a true business that should go out of business and I really feel sorry for what employees he has left. What food we did eat was average at best and not worth the prices being charged. We ended the evening tipping the waitress heavily and letting her know that the reason we where not staying was due to the manager/​owner. I’m sure she will be also leaving him shortly which we wish her all the best in the world.

Two stars, for the service and the view. If I was rating the food it would be only one star. We had the champagne scallops and a tortellini dish with seafood. The scallops tasted «fishy.» I know, I know, they’re seafood but they should not taste like old tuna. The pasta was just ok. It came with no sides, not even a small salad. The prices were pretty high for what we got, mid $ 20s for entrees that were just not that good. Our server was great and the wine was good as well and not too expensive. On the down side, we were served four small complimentary rolls with olive oil. The rolls were STALE. So, bottom line is this place has a really nice view, it’s quiet and comfortable and they take good care of you. Just don’t expect very good food or a small bill.

Great local atmosphere. Nice diversity on the menu. The Champagne scallops were absolutely delicious and the burger was the best we’ve had in the area.

Phenomenal food, fantastic drinks, great service. Owner was awesome and stopped by several times to talk. I had the Blue Crab Gnocchi, very rich but amazing. Also recommend the Champagne Scallops. The crusted Ahi Tuna app was really yummy.

Worst service ever… Pretty sure it’s the owner that was so completely worthless (though if it was a manager, then sorry for my mistake). Over an hour and a half for our meal. Salad never served. Bread never served. Empty water glasses (all drinks empty, actually). Had reservation but still waited to be acknowledged by the host/​owner. Also pretty sure several tables walked out. Out of the vegetable of the day (after waiting an hour and a half). No apology from the owner, instead he attempted to argue with me. What a joke! As a fellow restaurant manager, I can see how this business is sure to go belly up!

Three stars for the fact that this was in Solomons Island, put it somewhere less remote and the rating would go down.
A friday night rehearsal dinner made the atmosphere a bit of a three ring circus. You could tell this big group was getting tired. Jackets, high heels and ties were coming off and the kids were restless. The little ones either needed immediate attention from the adults or they were squirming on grown-​up laps so that they could break free.
We were seated away from the «crowd» but the one big open brick walled room gave you no place for escape. Upon seating, we noticed how warm it was. After speaking with our server, he found that the AC was not turned on for our portion of the seating area, so it took awhile to cool down. The wine list was decent, and the menu covered all the bases from seafood and chicken, to pasta and beef. The specials that night were lobster tails… interesting I thought, but I was ready for some Prime Rib.
The generous cut was quite good, but upon further inspection, it got smaller due to the ample pockets of fat. It was almost a medium rare, more medium for my taste, but hey it was tender and juicy. The horseradish was the star. It was bright, clean, full of heat, and really worked well with the beef. Combined with some sour cream, it elevated my prime rib experience to the next level. The asparagus was tender crisp and full of flavor. Maybe the heat made me avoid my baked potato, but it was a nice size and well prepared.
Oh yes, the crusty rolls were decent as well. In the end, we enjoyed our dinner and still had some good juicy scraps for our lab who was on the boat patiently waiting for us or more likely, the doggie bag.