A great waterside location with panoramic windows that deliver beautiful sunsets, a lovely view of the town and harbor, and exciting bonuses like the finish of the Wednesday Night Races during the summertime. Convenient complimentary parking doesn't hurt, either.

Of course, that's all very nice, but what really counts is the food. Since its inception, Carrol's Creek has consistently provided interesting, imaginative, first-class food made with first-class ingredients. This evening was no exception, made doubly pleasurable by a number of trademark dishes lovingly recreated from their early years.

We opened with a plate of Blue Point oysters ($15) from Long Island's salty waters. By today's standards, they were of reasonable size, fat and tasty. Also available were the smaller Prince Edward Island Malpeques and Rhode Island Moonstones. Although not listed, local Choptank River oysters also could be had this evening. Moral: it doesn't hurt to ask if there's anything else in back.

Pepper crusted tenderloin carpaccio ($9) ranks up there among the best we've had. Shaved to order, the beautiful, tender slices of prime raw beef came with a zesty little salad of marinated artichokes and mushrooms, a drizzle of horseradish aioli mayonnaise and toasted foccacia bread.

Scallops tequilla ($25) was one of the opening classics 25 years ago and remains popular as ever. A half dozen tender diver (unwatered) sea scallops were gently sauteed with mixed sweet red and yellow peppers, then finished with a splash of Gold Tequilla. A golden rectangle of mildly spicy jalapeno cornbread in the center of the plate completed the presentation. As always, it was delicious, but we felt it somewhat shy on peppers.

Herb crusted rock ($29) was another dish from the favorites list. A good sized filet of the farmed fish had been encased in seasoned breadcrumbs and carefully roasted to a golden brown while the meat stayed moist and sweet. It was a handsome vertical display, with the fish lying atop a pink mound of creamy, sun dried tomato and pesto risotto. Topping the fish was a layer of sauteed baby spinach in turn topped with jumbo lump crab meat and over all, a drizzle of lively lemon butter sauce.

Vegetarians can choose from couple of salads and a wild mushroom risotto, but that's just about it. However, the restaurant is happy to modify dishes to accommodate special dietary needs and we're sure that the kitchen could put together a vegetable platter on request.

Carrol's Creek's wine list, always decent, has been considerably broadened over the past few years. Lots of Californias, of course, but a fair share from Europe and Down Under. There are about 40 whites (including one winner from Maryland) running in price from $20 to $100. Reds number about 55 and range from $22 to $350. There is also a thoughtful dozen half bottles from $16.50 to $55, including a couple of good bubblies. And there are 12 offerings by the glass, listed from $6 to $12.50.A glass of Trimbach's Alsace Reisling delivered the splendid dryness and flinty nose traditional to this side of the Rhine while Cline's Ancient Vines Zinfandel was rich with the deep flavors these hardworking, stressed vines promised.

There are a half dozen desserts, including a very civilized French cheese plate (all $7, except the $9 cheese). We decided to check out the bread pudding, a gussied up orange-ginger version with a white chocolate cinnamon sauce. As our faithful readers know, we like our French toast and our bread pudding really soggy. On a 10 scale, this was perhaps a seven, but the interesting flavors and a generous ladling of sauce made it a keeper anyway.

There was a special dessert offered this evening, craft made strawberry ice cream topped with fresh strawberries macerated in Grand Marinier. The excellent ice cream was rich and creamy, the berries firm and flavorful. A sprinkle of white chocolate shavings nicely complimented the berry flavors. On a decorative note, it was served in a sundae glass molded to look like an old fashioned ice cream cone.

We've been eating at Carrol's Creek - lunch and brunch and dinner plus an occasional prix fixe wine banquet - for most of their 25 years and can't remember ever having a bad meal. In our memory, this is only their fourth chef, every one as skilled or even better than the last. And that speaks well of the people minding the store. Happy anniversary, Carrol's Creek!

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OF NOTE: Morton's The Steakhouse is celebrating their 30th anniversary nationally with a $19.78 prime sirloin burger that honors the year they were founded and the item that made them famous.

This classic Morton's dish will be served every Sunday from July through September at Morton's The Steakhouse in Annapolis, with $5 from each burger going towards the Make-A-Wish Foundation.

Meanwhile, Morton's and Fado Irish Pub and Restaurant are partnering for a special Park Place outdoor happy hour, Thursdays in the Park, on from 5-6:30 p.m. next Thursday, July 10.

The free happy hour will include cooking demonstrations by Morton's Executive Chef Sergio Loya-Perez, free petite filet mignon sandwiches (while supplies last), plus giveaways.

The acoustic band TBD will perform.

Thursdays in the Park will take place in the courtyard at Park Place, 100 Westgate Circle. This will be the first Thursdays in the Park with other, similar happy hours, occurring weekly.

For more information, call Morton's The Steakhouse at 410-280-1170.