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| - BZ's Bar and Grill bills itself as having "The Best Happy Hour In The 'Burgh" or something along those lines. That I couldn't care less about as I barhop for grub not booze, and it's the former BZ's mostly excels at, offering more innovative and modern takes on tavern eats. Prior to the touring Slayer/Gojira spectacle at Stage AE recently, I had a reason to give BZ's a sporting chance and received a healthy return on my wager.
BZ's menu had been tickling my palate for some time after having examined their New American bill of fare online months ago. Due to my research, I already knew what I wanted to fill my stomach for the concert ahead well before we occupied a seat in the restaurant's cool, sleek black and blue interiors.
Well, it was Kay who wanted the Spinach Artichoke Dip to launch our meal. A chain restaurant staple, I wasn't too enthused over the prospect, but I was won over by its hedonistic blend of cream cheese, Parmesan, and Asiago. Chunky, mossy, and highly appetizing, cuts of a buttery Crostini were provided as a vessel to carry the blobs of tempting, thermal ooze towards our mouths.
Due to Kay's decision, I had the Beef Sliders as my main and shared a Bedded Duck Pizza with the lady.
The trio of sliders utilized thick pieces of a smoky and fiercely flavorful brisket that was too fall-apart tender to be lawful. Topped with caramelized onions, my substitution of cheddar in lieu of bleu (eew), and placed inside toasty White Castle-worthy buns, this was a perfectly indulgent treat in triplicate.
The 6 cut pizza's lone problem was that it was a bit salty, most likely due to the curious inclusion of feta instead of the advertised goat cheese, which I would have preferred (we were not told of this switch by our server). Aside from that, the duck confit was fabulously fatty, a drizzling of olive oil making it all the richer. Garlic upped the flavor quotient a bit, almost drowning out the brackish feta, and a pile of argula cleansed the palate with every single slice. The pita bread crust was a welcome and exotic stroke of culinary cunning.
A quoin of S'Mores Cheesecake was the dessert I singled out and singlehandedly amused my sweet tooth with. Garnished with roasted marshmallows, cordoned by lines of caramel and chocolate sauce, riddled with fragments of candy, and anchored by a graham cracker crust, this was a campfire treat one can enjoy without having to endure the Great (overrated) Outdoors or sticky, burnt fingers and mouths for that matter.
Kay's Dessert Du Jour turned out to be a "Fresh Fruit Trifle" as BZ's called it. It might have been a nice, tidy, wholesome breakfast dish with some honey, nuts and perhaps lemon added to liven it up a bit, but as it was served to her, the "trifle" was merely a glass of yogurt with blueberries in it. Booooring. Heck, I thought trifle was supposed to have some sponge cake in it. Kay abandoned it, and I cleaned up the remainder for her.
Overall, our dinner was no pooch, however, and I feel that BZ's is an eatery local diners would do well to keep an eye on. While many are tiring of the New American movement, BZ's offers enough novel ideas to keep this culinary genre interesting for the time being. So enjoy what they do for what it is. I know I pretty much did.
P.S. The service was acceptable.
P.P.S. I don't know if this is worth noting, but our appetizer was half-off that evening (we ate there on a Wednesday during 'happy hour').
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