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  • Antler takes the farm to table template and escalates it to woods to table ... sort of. Because of laws regarding serving game, the "wild" game here is farm raised. Other ingredients are likely "foraged" from a similar setting, but it matters not - this is unique and delicious. We toured the menu, starting with venison tartar (excellent) and wonderfully seasoned wild boar dumplings. I recommend both. Cocktails were also had: The Rusty Antler is a single malt Highland park, with jerky infused drambuie (more smokey than meaty), and black walnut bitters (Fee's I presume). It's a smokey but remarkably balanced drink. Very earthy. The Kordonis is gin with beet purée, sumac, basil, and Demerara syrup. First stip goes into boozy gazpacho territory, but a few sips in it really comes together. Another creative earthy drink that fits the menu. The oddball, just because it was unique to the very game centric food we had, was their take on the gin sour (complete with foraged cedar). It was excellent, just contrasting the others. They have a fish dish. This would be a good pairing with that and some vinegar forward appetizer. The main courses were rack of deer and bison ribeye with foraged mushrooms in jus. The deer was just alright. Tad on the bland side. It was probably hurt by how amazing the ribeye was. This is a must have and my wife, having tried it - felt let down returning to her deer. This is a must have, though if you don't like rich meats than you may prefer the deer. Desert was a walnut brownie. A sweet ending, but maybe anticlimactic ? Possibly I was just having diet guilt. The coffee was fantastic. Americano or press available. This was a great meal. Nice staff. Nice music. Cool decor. We will be back and recommend it for sure.
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