A Plymouth mainstay, Station 885 is owned by the Costanza family. It has a unique location and theme that provides a surprisingly upscale dining experience and varied menu. While the dishes are hearty, however, there are no real stand outs. The restaurant has the feel of a senior dining spot.
Pros
- Unique, train-themed atmosphere and depot-type location
- Children seem welcome
- Sandwiches are a good value
- Varied menu
Cons
- A little expensive for entrée dishes
Atmosphere
There’s not much that can beat the ambiance of this depot diner. The restaurant is located immediately next to the railroad tracks in Plymouth’s Old Town. A big picture window looks down the tracks for a view of trains as they go by. If you miss it, unlikely in train-prone Plymouth, there is a smaller, model-train version that wraps around the ceiling in one of the dining rooms. Deep earth tones and subdued lighting help to make the restaurant a more elegant choice for dining that expected. There is also a roaring fireplace that is lit in the colder months. Half of the restaurant is devoted to a bar that has live entertainment on the weekends. The restaurant also has an extensive wine list, banquet facilities and serves a Sunday Brunch.Food
The menu is varied and includes dishes such as Calamari, Pizza, Veal and Meat Loaf. A sandwich section provides several options for lunch, including Station 885’s version of a French Dip and even sandwich options for vegetarians, such as the Portobello Mushroom sandwich. The sandwich section of the menu makes the restaurant a decent value for lunch, especially if you choose a daily special. The dinner entrees, however, are more expensive than expected but include several courses and, in some cases, dessert. The real treat is on the restaurant’s special nights. For instance, Wednesday is pasta night and the pasta is tasty and a good value.The Portobello Mushroom sandwich was served with tomato and cheese. The dominating taste was the portabella mushroom, which, unlike the sliced and sauteed versions served in other restaurants, was served in full thickness and perfectly grilled like a steak. The only downside to the sandwich was that the ciabatta bread was a little old.
The entrees include soup or salad. The vegetable soup was mainly cabbage and chunks of tomato in a broth base. It was tasty and filling.
The Parmesan-encrusted Tilapia dish, a station 885 “favorite,” included flavored rice and vegetables. The Tilapia itself was served in two large portions, but the encrusted parmesan was more of a stiff, bland breading than expected. The fish was dry and tasted like it had probably been frozen. The roasted garlic cream sauce made a difference to the dish, but was apparently served with a ladle and formed what looked like a pool of gravy right in the middle of each piece, which was unfortunately not enough to stretch over the whole portion. .The real star of the dish was the accompanying rice that was done perfectly, fluffy and non-sticky, and well flavored.
The whitefish dish was also served in a generous portion. The unique cherry, brandy sauce, however, was the stand out, although it was a little thin for fish and maybe a tad too sweet. The dish included a dessert. Although not a regularly included option, a request for Chocolate cake was honored and served in three small blocks. It tasted akin to a catered cake for a special occasion.
The whitefish dish was also served in a generous portion. The unique cherry, brandy sauce, however, was the stand out, although it was a little thin for fish and maybe a tad too sweet. The dish included a dessert. Although not a regularly included option, a request for Chocolate cake was honored and served in three small blocks. It tasted akin to a catered cake for a special occasion.
