PORT CLINTON — Get ready for an exceptional culinary experience if you decide to check out the Orchard Restaurant & Bar.

This culinary audit should be divided into two chapters: The craft cocktails at this establishment are as deserving as the cuisine and are worthy of their own review. I will try to give both their due.

Opened about a year ago by Put-in-Bay native Nikolai Blumensaadt, the recurring theme here is fresh, fresh, fresh. Natural ingredients — locally grown if possible — give every plate a clean, inviting appeal.

First and foremost: Do not leave this restaurant without trying a seafood dish. The pecan-crusted trout ($23) which is served over garlic mashed potatoes, drizzled with lemon butter and topped with a fresh peach chutney, was a resounding favorite. Others worthy of note were the Bay of Fundy Salmon ($24) and the Sea Scallops ($25), which featured large grilled scallops with roasted corn and bacon, shaved fennel and a pickle pepper aioli. We couldn’t get enough.

The filet mignon ($32) was paired with a truffled mushroom risotto, asparagus, and topped with Boursin cheese made in-house. The Ohio Pork Chop ($22) was accompanied by a sweet tasso ham and roasted mushroom mac and cheese. The Springer Mountain Chicken Breast ($23) was served over a medley of freshly sauteed peas, carrots, celery root, and caramelized onions, and a roasted garlic parsley gnocchi. All the meat was cooked to perfection; nothing was dry.

There is no shortage of appetizers here: the Stuffed Hushpuppies ($10) being a table favorite. The carved-out hushpuppies were crispy on the outside, filled with luscious shrimp and crawfish, and accompanied by a creole and a fondue with just a touch of sweet. The Angry Mussels ($11) with freshly infused thyme, oregano and parsley, and the Pork Belly Tacos ($9) were exceptional.

The Orchard salad $5 with an entree or $9 ala carte, which featured leafy greens with walnuts, fresh feta cheese and apples, was good, but the kitchen either forgot the champagne pomegranate vinaigrette or decided to be stingy on our visit.

Evidence of any dressing was slim to none.

Chapter 2, the drinks. 

We visited on a recent Tuesday, and were able to enjoy some very personal margaritas made by the bartender. He spoke to us at our table, asking about our likes and dislikes.

He was careful to explain that there was no sweet and sour or other bottled drink mixes behind the bar — processed syrup is out and lemon juice, other fresh juices, herbs, spices and fruit are in.

A grapefruit and blackberry margarita made with Patron was dangerously smooth and full of fresh fruit.

A cilantro and cucumber margarita was reminiscent of summer.

A dining companion did as she was instructed and licked nutmeg off of a lime slice before sipping her ginger margarita.

The $5 martinis on a Monday visit also did not disappoint.

I told the bartender I liked peaches and strawberries — a freshly infused strawberry and peach vodka martini showed up at the table with a fresh peach slice perched on top.

A fresh lemon and apple martini avoided the traditional Apple Pucker scrunching of the eyes and puckering of the lips. Close your eyes and you imagined a fresh apple.

A dessert-worthy chocolate martini included a splash of frangelico and a Hershey’s kiss in the bottom of the glass.

There is no shortage of craft beer and wine here.

The restaurant is not inexpensive, so be prepared. But the owners do offer nightly specials that help with the pocketbook, including Martini Mondays ($5 martinis), Taco Tuesdays ($3 tacos/chefs choice) and Wine Wednesdays that feature wine specials and an occasional half-off appetizer.

Appetizers, salads and a Kobe Beef Burger ($15) are reasonably priced.

On Sundays, the restaurant offers a brunch menu that includes Shrimp and Grits ($12), Fried Chicken and Waffles ($11) and a fully stocked Bloody Mary and Mimosa bar.

Every dish at the Orchard seems to be prepared with fussy detail and potentially a real love for the art of making great food. It’s worth the visit.

No one, however, is perfect.

So in that vein there are a few things the restaurant should consider:

● The wording on the restaurant’s sign is way too light and is hard to see in the evening hours. Yep, passed it up the first time and almost missed it again on second visit.

● Given the price you pay for a meal, the owners might want to consider a warm loaf of bread or other culinary goody to complement the fantastic drinks while waiting for entrees.

● Unless you are looking for extreme privacy or have a large party, the bar area is the best place to be. But it’s extremely cramped. Bathroom breaks for anyone seated against the wall entail a bit of finagling, and some apologizing to the person at the table behind you that you just elbowed.

● Create a website. Let people know what a great product you have. With the exception of Facebook, it was difficult to find information on the restaurant, and finding an online menu was almost impossible.

Contact Bill of Fare at fare@theblade.com.

First Published February 19, 2015, 5:00 a.m.