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  • So, last Saturday night, Jamie and I were invited out to Jug 'n Barrel by our friend John Pomeroy, who is the chef there. It was nice and empty when we got there, but had a cozy ambiance with warm lighting and bookcases with games and magazines, and lovely soft music(though we left just before the live music started). For hors d'oeuvres, I ordered the Olive Bowl(a great variety of Greek olives served with herb crackers) and the mussels(both Jamie and I's first time trying mussels--sauteed in garlic, served in-shell, and so wonderfully buttery they melted in my mouth--though Jamie wasn't as fond of the inherent mussel-y taste)... Jamie ordered the Croque Monsieur...black forest ham covered in melty Swiss cheese and white truffle oil, served open-faced on toast(more like Texas toast, it seemed like)...it was so crunchy, cheesy, melty(yea, sounds like a Taco Bell commercial haha), that, although I've NEVER liked Swiss cheese, I sincerely enjoyed the few bites that I had. The Croque was served with string french fries that had just enough golden crunch and just enough softness to rival McD's... I had the salad(can't remember what it was called), with seasoned, toasted walnuts and rich crumbled bleu cheese...John told us the walnuts were rolled in cayenne pepper and rosemary, and let me tell you--I'm a sucker for flavored walnuts in salad, be they with spices or with sugar, so I LOVED it...the salad came drizzled in a champagne vinagrette that paired nicely with Jamie's wine: the to-die-for Rosa Regale Banfi Sparkling Red...that wine was SO good that I've bought it from Whole Foods 3 times since visiting Jug...it's rich and thick(not syrupy, just not barely-existent, like most sparkling wines)...and it tastes like rose petals and strawberries :) also, during the meal, John brought out a special he had created--2 juicy steak medallions drizzled in honey balsalmic--Jamie's reaction was "That could be the only sauce I'd eat with steak, besides A1"...it was lovely... anyway, definitely going back there, monthly, for their wine-tasting Thursday nights, as recommended by the chef :)
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