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  • Excellent prep and presentation...the plating's as immaculate as the food! Some of my favorites on the beer/wine list: Anchor Steam, Dogfish Head Raison D'etre (I took a break from it tonight...been a familiar friend of late), Stone Arrogant Bastard, Dogfish Head 90 minute Imperial IPA, Lucifer Belgian strong pale ale (be warned: this Mechelen ale struts 108% ABV), GLBC Edmund Fitzgerald porter and Old Speckled Hen pale ale. As mentioned in the last review of 806 Martini/Wine Bar, I've been getting into Chilean malbecs lately. They carried the Terrazas I had at 806, so I went with a few of those, washing down my angus Korean Sliders with the customary Ketel One dirty w/stuffed bleu cheese olives. I'm not one for sweetbreads, liver and the like. My idea of it all is you can dress anything up, but entrails are still entrails. Just sayin lol. Growing up I detested the gaminess of liver and onions, which adults in the family loved. Somehow I couldn't help but ask the server about the Chicken "Liver and Onions," strangely curious about the apple cider reduction, crispy fennel and shallots and slab bacon that accompanied. He said he wasn't one for the like either, but recommended the balance between all the components. So I went for it. The meat was tender and surprisingly not overbearingly gamy, but toward the end I think my palate was reaching its threshold, so I forked the last few pieces onto the Korean sliders, which were nasty good: marinated angus beef with soy, ginger and scallion, pickled Asian vegetables, soy lime ginger aioli and pickled ginger. Next time I want to try the "Paper Fried" chicken wings with pickled radish, house-made Kimchi and asian aioli.
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