Phantom Gourmet: Lobster rolls so big, a hot dog bun won’t do. Piping hot pots of melted cheese. A Caesar salad like you’ve never seen. Freestones in New Bedford is a cozy local favorite housed in a former bank that dates back to the nineteenth century.
Joe Costa (General Manager, Freestones City Grill): “Freestones was a bank back in 1877. The back room was actually the president of the bank’s office. On the other side of the kitchen was the vault. We still call it the vault. This room was the main lobby of the bank where people came up to teller stations and did their business. So the building itself has a huge history, huge history.”
Phantom Gourmet: The history is huge, and the burgers are massive. Freestone’s Works burger is piled high with a blend of three cheeses, sauteed onions and peppers.
Joe Costa: “This burger is not a little burger. This is a 10 ounce black angus burger. This is thick…by the time it comes to your plate it is so juicy and so delicious… you will leave here saying this is one of the best burgers I’ve ever had. It’s kind of a monster when it comes to your table. It’s a meal…. It’s a no kiddin’ meal.”
Phantom Gourmet: There’s no kidding around when it comes to lobster rolls either. So much claw and knuckle meat is stuffed inside, they have to serve it on a sub roll!
Joe Costa: “We put very little mayonnaise. It’s about the lobster. You have big chunks of lobster just sticking out of this sandwich It’s really about our lobster. If you like lobster rolls, I think you are going to like ours a lot.”
Phantom Gourmet: Freestones’ Swiss Fondue is so special, the recipe should be locked up in a Swiss bank account. This hot pot of cheesy goodness is flavored with sherry- and made for sharing.
Joe Costa: “It’s put into the middle of the table with a flaming propane underneath which keeps everything nice and warm. And it has the long spears to dip in the cheese….It is gooey, it is very gooey.”
Phantom Gourmet: And if gooey is your thing, you could opt for the Syrian bread nachos, the open-faced reuben, a crock of French onion soup, or even a French Onion steak sandwich!
Joe Costa: “It’s a gooey sandwich, it’s a big sandwich. And it’s actually beautiful, it lands on your table and you go “WOW” because it is really a beautiful sandwich.”
Phantom Gourmet: As for entrees, Freestones serves up seafood plucked straight out of the New Bedford waters. The Caesar salad is surrounded by an entire flatbread pizza. And the Surf & Turf features two massive baked stuffed shrimp along with a juicy filet mignon, potato, and veggies, all for under sixteen dollars!
Phantom Gourmet: So you’re going to save money, and you better save room for Freestone’s massive cookie sundae, a belly-busting dessert loaded up with two cookies, two scoops of ice cream and plenty of hot fudge.
Joe Costa: “These aren’t baby portions. These are meals! You really will end up taking some home.”
Phantom Gourmet: With appetizers averaging only eight bucks and entrees well south of twenty, you won’t have to break the bank when you dine at Freestones.
Review Date: 11/20/2011
Link: http://www.phantomgourmet.com/Showpage.aspx?content=ReportCard&id=4295