Thought about titling this one "Five Bites" but there were also five sips to savor as well. So, in standard lazy or creative fashion, I'm resorting to my other passion for inspiration.
So this past weekend, I was a real glutton. Visited my old faves and encountered new ones thanks to a kindred spirit and appetite for consumption. (Too cheesy? I'm a little rusty).
DC. I want for nothing. Memories are made of this:
Devour:
Appetizer special, sounds insane but this new kid on the block just made my top 5:
Vol-au-vent with crispy pig ears, escargots, fennel, shallots, Aperol cream sauce
BLT Steak
Veal schnitzel, house-made mozzarella, arugula, charred lemon vinaigrette
Brasserie Beck
Fried-chicken oysters
Marvin
Wood-oven roasted marrow bones with rhubarb butter and pepper crust
Blue Duck Tavern
12-hour roasted suckling pig, baby vegetables, pork jus
Blue Duck Tavern
Empty:
Zinfandel: Thomas George Estates, "The Torrente Vineyard", Dry Creek Valley, California 2008
Blue Duck Tavern or your local liquor/wine shop
French 75, gin, lillet blanc, lemon, champagne
Blue Duck Tavern or check the blog, I must have a recipe though literally it is 3 ingredients
Scotch: 15-year Balvenie
51st State if you don't mind outdoor seating at a dive bar and a jukebox (heaven)
Poste Seasonal G&T, Botanist gin, housemade strawberry and thyme tonic
Poste
And bourbon of choice these days is Bulleit, apparently pronounced "Bull-lay" according to a bartender who corrected me. Trust DC to have bourbon police. Hasn't happened once in three years in New York. Thoughts?
So this past weekend, I was a real glutton. Visited my old faves and encountered new ones thanks to a kindred spirit and appetite for consumption. (Too cheesy? I'm a little rusty).
DC. I want for nothing. Memories are made of this:
Devour:
Appetizer special, sounds insane but this new kid on the block just made my top 5:
Vol-au-vent with crispy pig ears, escargots, fennel, shallots, Aperol cream sauce
BLT Steak
Veal schnitzel, house-made mozzarella, arugula, charred lemon vinaigrette
Brasserie Beck
Fried-chicken oysters
Marvin
Wood-oven roasted marrow bones with rhubarb butter and pepper crust
Blue Duck Tavern
12-hour roasted suckling pig, baby vegetables, pork jus
Blue Duck Tavern
Empty:
Zinfandel: Thomas George Estates, "The Torrente Vineyard", Dry Creek Valley, California 2008
Blue Duck Tavern or your local liquor/wine shop
French 75, gin, lillet blanc, lemon, champagne
Blue Duck Tavern or check the blog, I must have a recipe though literally it is 3 ingredients
Scotch: 15-year Balvenie
51st State if you don't mind outdoor seating at a dive bar and a jukebox (heaven)
Poste Seasonal G&T, Botanist gin, housemade strawberry and thyme tonic
Poste
And bourbon of choice these days is Bulleit, apparently pronounced "Bull-lay" according to a bartender who corrected me. Trust DC to have bourbon police. Hasn't happened once in three years in New York. Thoughts?
