Amazing service. Amazing food. Amazing drinks.
We started with the tater tots. Hand made and they are so good. Melt in your mouth good. Then tried one of every oyster they have from all over the country. 6 in total. Served with a wine sauce that was out of this world.
I had the scallops with bacon on a bed of corn. It was 5 stars itself. A couple people had the Mac and Cheese with lobster. It looked really good.
The alcohol connoisseur put the bartender to the test. Asked for a round of Sazerac Cocktails. This is now my new drink of choice. Supposedly the first cocktail of the united states. The bartender new it and was able to make up 4 of them without even blinking an eye. I HIGHLY recommend giving that a try.
1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
4 dashes Peychaud's bitters
1 small dash, a scant drop, of Angostura bitters (extremely optional; some feel it helps open the flavors, but traditionalists may leave it out).
2 ounces rye whiskey.
Strip of lemon peel