The Allard gives Valdese diners something to anticipate
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Angela K. Copeland
Editor
- 3 min to read
The Allard Bakery & Bistro is at 540 Central St. in Hudson.
Editor’s note: Reviews are based on a single, unannounced, and anonymous visit. Your experience may differ from what is presented here.
The first time I heard of The Allard Bakery & Bistro was in a Pilates class about two years ago. Lynn, who was also in that class, was heaping effusive praise on this new restaurant that had opened in Hudson.
Hudson?
I had lived in Burke County for only about 18 months at that point, and I had never heard of the town, much less about its restaurant scene. I tucked that little bit of knowledge into the back of my mind. So far back, however, that I forgot what she had said. Next time I saw Lynn in class, I asked her for the name and location of the restaurant. She double-downed on her earlier recommendation.
Yet it took the announcement of The Allard’s second location in Valdese to get me (and my husband) to make the 35-minute trek to the Caldwell County town.
We took Interstate 40 from our home on the western edge of Burke to exit 113, passing through Rutherford College, going over the Castle Bridge, eyeing the Ingles location in Baton, and then a few more turns by well-cared-for brick ranchers before reaching our destination.
The Allard sits among Hudson’s historic downtown buildings, five doors down from the Hudson branch of the Caldwell County Library. Fresh white paint on the brick exterior lends the restaurant a sense of newness, despite the building dating to 1945.
Marshall and I were immediately seated upon arrival for our noon reservation. The interior has a vintage feel, though not fussy. We were directed to a four-top table featuring sofa seating on one side. The sofa sat a little too low for our liking, so we changed to the other side with regular chairs.
THE FOOD
We began our order with a Tito’s Bloody Mary ($12) for me and a French press pot of coffee ($5) for Marshall. Keirstyn left to prepare our drink order, returning a few minutes later to ask whether I was allergic to shellfish. I know I gave her a perplexed look, spurring her to quickly explain that a boiled shrimp is served on the side of the Bloody Mary. Interesting.
The Tito’s Blood Mary was mildly spicy and served with a boiled shrimp, olives, a bacon slice, and celery stalk.
French press coffee is an option at The Allard.
Both the coffee and the cocktail were soon at our table, and we placed the rest of our order: one hazelnut chocolate croissant ($6) for us to share, followed by the chef’s burger ($15) for me and the European omelette ($14) for him. Marshall also ordered a side of bacon ($8).
The Bloody Mary did indeed have a single shrimp perched on the edge of the glass. The usual celery stick was accompanied by a cocktail pick with two olives. A larger skewer holding a slice of bacon lay across the glass. The drink itself was slightly spicy, and I appreciated the seasoned salt rim. The coffee was hot and came with plenty of cream, a prerequisite for the hubby.
Our croissant arrived warm, with the hazelnut chocolate oozing out with each bite into the flaky pastry layers. Divine.
The entrees arrived not long after I took the last bite of the croissant, a privilege Marshall saved for me. I popped a piping hot French fry in my mouth and immediately knew these fries were made from fresh potatoes. They had the distinctive taste of the fries made by my mom, who would lovingly hand-slice cleaned Idaho potatoes and fry them in small batches. Nostalgic.
The chef’s burger at The Allard in Hudson was the star of the show, in this writer’s opinion. Kobe beef, caramelized onions, smoked Gouda, and baby mixed greens were complemented perfectly by hand-cut French fries.
Then I bit into the burger. Kobe beef, caramelized onions, smoked Gouda, and baby mixed greens. In my book, a properly prepared burger stands head and shoulders above steaks, pizza, pasta, and just about any other food I could rattle off. Suffice to say, I like a good burger. I ordered it medium (clarifying I want pink in the middle — don’t judge me). Not only was it cooked to my specified temperature, but the patty also had more flavor than maybe any other burger I’ve had since moving to this state. Heaven.
The European omelette, filled with feta, spinach, shallots, and sundried tomatoes, was served with breakfast potatoes.
Marshall was almost as enthusiastic about his meal. His omelette was fluffy and filled with feta, spinach, shallots, and sundried tomatoes. The breakfast potatoes (also fresh) were sauteed with onions and red peppers. We shared bites, and I noted how the sundried tomatoes added a depth and richness not found in fresh tomatoes. Savory.
As usual, we did not finish our meals. But we weren’t done yet. We asked for boxes for our leftovers and a slice of blueberry shortcake ($4) to go. Marshall had been eyeing the pastry case since we sat down, so I was not surprised that his sweet tooth got the better of him.
SERVICE
Most diners want attentive, but not annoying, service. That’s exactly what happened last Sunday at The Allard. Keirstyn’s smile and convivial demeanor were infectious. She never hesitated to engage in small conversation and answer our questions. And she also knew when to leave us alone to enjoy our meal and conversation. She approached the table several times, glancing at our progress, but didn’t interrupt.
What stood out to me the most, however, was Chef Mora. She took a break from working in the kitchen and visited with every table in the restaurant. That isn’t something I see often. When I mentioned how I enjoyed the French fries, she beamed with appreciation of my noticing how they were prepared, adding that everything is made in-house. Hospitality.
THE VERDICT
Walking out, toting what would be our dinner, I told Marshall, “I cannot wait for them to open in Valdese.”
