| rev:text
| - I was in awe of the interior as we were lead to our table upstairs. I was surprised by how dark the lighting was inside, and there was just enough light for our late thirties eyes to read the menus. I will admit it was a bit fun trying to hold the lit candle up to the menus trying to make our drink selections we were so excited for. The antler chandelier we were seated next to, and the wall of spirits as you walk in were showstoppers as well.
Appetizers
She drank: Morning Glory (Bulleit Rye / Hennessy VS / Cointreau / Absinthe / Angostura Bitters / Sparkling Wine)
He drank: Salingers Sling (Bulleit Bourbon / Grand Marnier / Demerara / Coffee Bitters)
We ate: Rustic Bread - pan gravy / lard / black pepper / sage, and Brussels - brown butter / dill / parmigiano reggiano / preserved lemon aioli.
We started the evening with some drinks and appetizers, which were so good, SO good. If you ever go, get the brussel sprouts. The crunchy, roasted brussel sprouts most definitely should be enjoyed with the aioli. The lemon aoli cuts the saltiness of the prepared brussels (try by themselves if you like), and makes them taste divine. The rustic bread and pan gray reminded me of Thanksgiving or what I imagine a homey Sunday dinner to be. Everything was seasoned just right when enjoyed with the other items on the plate.
Main Course
She drank: Bee's Knees (Hendrick's Gin / Lemon / Honey)
He drank: Blackthorn (The Irishman's Founder's Reserve / Sweet Vermouth / Angostura Bitters / Copper & King's Absinthe)
We ate: Seared Scallops served over blue crab risotto with asparagus, chanterelles, and capers. Hanger Steak with charred spring onion, potato croquettes, asparagus, green garlic, and red wine jus.
I really enjoyed the Bee's Knees, but I wish I had started with this drink. It was a bit too sweet for the scallops and risotto, but the lemon did lightly compliment the seafood. In retrospect, I think the Morning Glory would have been a better pairing.
The risotto topped with seared scallops was so insanely delicious and expertly cooked I am still...STILL thinking about it months later. The asparagus and chanterelles added a very pleasing taste as well as nice contrasting texture to the risotto and scallops.
The hanger steak entree was equally well executed in taste and textures, but I think we were all still thinking of those scallops.
We could not leave without at least trying a dessert.
Dessert (At the time of our meal, this item was an option)
She drank: Water (I did have a sip from his drink...)
He drank: Kentucky Coffee Tree (Bulleit Rye / Mezcal Joven / Stumptown Cold Brew Syrup / Chocolate Bitters)
We ate: S'mores (bourbon marshmallow / chocolate rope / brown butter fried ice cream / graham cracker soil
I really enjoyed the ice cream in the dessert, but there was some pieces of chocolate on the plate that straight up reminded me of astronaut ice cream. (Astronaut ice cream is a novelty, not very tasty.) I think this was our least favorite menu item.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)