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  • This is one of my new favorite restaurants. I've been about three times now and have been impressed with each meal. Their "small plates" section is loaded with some gems. Ingredients like beets and brussel sprouts are common at many restaurants these days, but their spin on them makes them anything but boring. Roasted root vegetables were charred and tender and made even better with a poached egg on top. House made pastas are always great, particularly the butternut squash agnolotti with celery root puree and black truffles. For a larger and more savory dish, the cavatelli and short rib is excellent. The hearty, beefy flavor is a perfect cold weather meal. They change up their menu regularly. I appreciate that and the fact that they aren't afraid to experiment with dishes. One daily special recently was shrimp, grits and pork belly. The spiciness was mild, but had enough heat to enhance the bold flavors and pair nicely with the sweetness of the crispy yet succulent slab of pork. The only drawback was that there wasn't enough grits. Desserts are strong too. The churros with hot chocolate was as good as expected. The apple cobbler had a doughy quality to it, but with the brown butter ice cream and butterscotch sauce... I still destroyed it. The best dessert I've had at Glutton is one that isn't on the menu. It's a chocolate croissant bread pudding topped with house made ice cream full of candy bar bits.
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