Matt’s Bar (Minneapolis) – Jucy Lucy in Paradise

Posted on March 11, 2014 by jfoodeats

Matts Bar is the quintessential local watering hole, everyone from the neighbor wanders over and you almost expect to see Archie Bunker discussing football with Norm. Founded in 1954, it is not the beer or the mixed drinks that brings non-locals to Matt’s, it is the allure of one of the great culinary creations of the last fifty years, the Jucy Lucy. While others may spell Jucy differently, Matt’s contends that the misspelling is symbolic of the misguided attempts to serve with inferior products. After enjoying numerous Jucy Lucies at Matt’s and other location in the Twin Cities Matt’s is definitely one of the best. As you look around the dining area, there is not a person who is not enjoying a Jucy Lucy, a traditional burger, plus a huge mound of fries.

Prepare to wait on line most nights, but when you enter the bar, you have the option of a table, booth, or grab a seat at the bar that extends the entire length of the right wall. Located at the front of the bar is a small griddle fully loaded with a maximum 12 sizzling burgers, plus a small deep fryer. The menu includes the Jucy Lucy, hamburgers, cheeseburgers, single or double, ham and cheese and grilled chicken, plus fries in two sizes, full and half.

For those who have never experienced the pleasures, and potential pains, of a Jucy Lucy, it is comprised of two patties, sealed along the edges to encase a wonderfully delicious molten cheese. They are grilled to an exterior char and placed on a basic bun. I normally choose a sing JL plus fired onions and these are no ordinary onion that are slapped on the griddle and fried, these have a secret, added ingredient, a little jolt of the grease from the deep frier, heh why not? And when ordering the fries, a half order is more than enough, I once sat next a person who asked if he could order a quarter order.

The burgers are placed on the griddle and allowed to crisp on one side before flipping. The same occurs for side two and then a small hole is cut into the top to see if the interior cheese is fully melted and allow for a little steam to escape. When finished, it is placed in a simple roll, fried onions are added and a mound of fries join paper-lined plastic “plate.”

When the burger and fries arrive, the fun begins. Do not, I repeat, do not, bite into the burger for several minutes. Those who do not head this warning with suffer the JL Burn, half on the roof of your mouth, the other half on the lips. Bide you time, enjoy a few of the delicious fries and be patient. When the time is right, take a small bite, carefully releasing the gooey cheese. There is nothing earth-shattering about the flavors, but this is a great cheeseburger with fried onions on a simple bun, and somehow it all tastes better as a stuffed creation. And one is usually not enough…on every occasion, when our group is finished with the first Jucy Lucy a second round is ordered.

Matt’s Jucy Lucy is one of my favorite renditions in MSP. It is consistently delicious, the fries are always freshly prepared, crispy and perfectly salted and the atmosphere is a relaxing neighborhood haunt.

You can’t go wrong with friends and a few Jucy Lucies at Matt’s.

Lion’s Tap (Eden Prairie) – Excellent Burgers in Relaxed Setting

Posted on March 8, 2014 by jfoodeats

The Lion’s Tap is a straight forward concept, choose a couple of menu items, do it well and people will enjoy and return. It is a perfect place to grab a burger at the spur of the moment, or bring the family for an inexpensive dinner. It is a very relaxed, family-style atmosphere mixed with a bar and maintains the history of the location, that began as vegetable stand turned bar turned hamburger and beer joint.

Since 1958 when Ma Schaefer sold the bar to her niece Irene Lyons and husband Sears Lyons the restaurant has been selling hamburgers. Originally the hamburgers were made in an electric frying pan (four at a time) and sold for $.25 each. The business was sold to Lloyd Berg in 1974 and began serving French fries. Ownership was sold to his brother, Vern Berg, shortly thereafter, the kitchen was expanded and sold again three years later to Don and June Gilbert. A few months later the restaurant was again sold to Bert and Bonnie Notermann in 1977, and the name was changed to Lions Tap.

The Notermanns added their own brought in their own “secret seasoning” to the daily made individual patties plus the buns were slightly toasted on the grill. Toppings then included fresh produce, cheese, bacon and onions. With so many owners over the years, Lion’s Tap still maintains its singular focus of great burgers, fries and beer.

The menu includes basic hamburgers, fries, sodas and a full selection of craft beers. Toppings appeal to the traditional burger lover with both American and Swiss cheese, lettuce, tomato, bacon, fried onions and sautéed mushrooms. Both single and double patties are available. On my visits I normally order a single bacon cheeseburger with fried onions and a side of fries. The meat has always arrived to my requested medium-rare, the strips of bacon crispy without being overcooked and the fried onions, well fried onion, and not burnt. And Lion’s Tap does deserve a special call-out for the slightly toasted bun that opens the flavor. This special seasoning adds just a tang of spice to the meat and the other ingredients are also very good. This is a simply made, delicious bacon cheeseburger. The best way to describe the crinkle cut fries is they are perfectly cooked and it is rare, if ever, that any remain on my plate.

Whether you are looking for a quick lunch with a friend or colleague or a family burger night, Lion’s Tap is my go-to burger haven in Eden Prairie.

16180 Flying Cloud Drive – Eden Prairie – MN – 952.934.5299

Open seven days per week – 11:00 am – 10:00 pm

Colette’s (Bloomington) – Traditional French Cuisine in Sheraton Hotel

Posted on November 26, 2013 by jfoodeats

The former Sofitel hotel in Bloomington is now operating under the Sheraton banner and on a traffic-laden Thursday evening I decided to stay in, do some work and eat at Colette’s. Last January I spent a few nights at the Sofitel and enjoyed some of the preparations from the staff at Colette, while others fell flat, so I was a bit apprehensive when I entered the restaurant.

I was immediately seated and the staff quickly arrived, asked for my drink order and offered two varieties of bread, slices of sour dough and a multi-grain mini-roll. I asked for one of each. Both breads were cold but delicious, great flavors and texture.

I ordered the escargot for my appetizer and the Beef Bourguignon for an entrée with a side of asparagus. I was forewarned that the escargot would take 20 minutes, which was not an issue for me.

The escargot dish arrived ten minutes later, there were six escargot, each topped with parsley-garlic butter. They were scalding hot (a head’s up to others). My first bite brought déjà vu from my previous visit. The escargot were cooked perfectly, soft without being chewy, but the chef again shied away from any salt in the presentation. I added a pinch of salt to each and it elevated all of the flavors. What started as a bland dish, ended with great flavors.

The Beef Bourguignon arrived in its own cast iron pot. It contained three good sized pieces, smothered in a deep colored sauce, bacon, mushrooms and baby pearl onions. The first bite was fantastic. The meat was slowly braised for several hours, incredibly tender and absorbed a lot of the rich flavors from the wine sauce. The bacon added a high level of smokiness to the sauce and the onions were sweet, releasing all of their natural sugars. The asparagus were also prepared to create just a mild bite in texture. The Hollandaise sauce was a little mild and did not add anything to the dish. Overall it was a delicious entrée.

For dessert I ordered the Crème Brulée, a large portion served in a deep bowl, versus the traditional flat ramekin, with a thin layer of torched sugar and a few berries. It was extremely smooth and not overly sweet, and when paired with the caramelized sugar created the perfect balance of sweetness.

Overall I was very pleased with this visit to Colette. As a restaurant within a hotel it delivers a delicious alternatives to guests; as a stand-alone option for Bloomington, Edina and Eden Prairie, it offers an excellent choice for a special dinner.

World Street Kitchen (MSP) – Street Food From Asia

Posted on November 22, 2013 by jfoodeats

I wasn’t sure what to expect after my memorable visits to Saffron (one of my favorites) and seeing the photos on-line for WSK. Was this restaurant the polar opposite of the demure setting downtown? Was this really the creation of Sameh Wadi, one of the best chefs in the US and his brother Saed? But then I read the philosophy of WSK…bringing global street foods to the palates of MSP, and I decided to see what this hot-place would offer.

The exterior is best described as basic, lots of windows, not much signage with two doors…enter the door at the right half of the building, not the one with the sign that states “Exit →.” The “foyer” includes a combination cash register / ordering station and above this combo-station is the wall mounted menu, fully emblazoned with sections, and choices within each section.

I ordered three items, the “Kingston 12,” Jerk Beef, slow-cooked beef brisket with mint chimichurri and queso fresco; the “La Panza,” Caramelized Lamb Belly with pickled cucumbers, sesame seeds, basil and secret sauce; and the Korean “BBQ” Beef Short Ribs Lettuce Wrap with house-made kimchi. You pay and receive a number stand which you place on the table and a runner brings the food to your table. With no utensils or napkins on the table, make sure you make a stop at the self-serve area for forks, spoons, chop sticks and napkins. You can also grab a bottle of Sriracha sauce, and if you do not want a bottled beverage, there is a water canteen with carafes and glasses.

Each taco order includes two medium sized tortillas and the Lettuce Wrap is a DIY event.

I started with the short beef brisket tacos and these were delicious. The meat was tender, flavorful with a moderate level of spice. Then the kitchen kicked up the spice level with the pureed mint chimichurri, and mellowed the palate with the crumbled Queso cheese. The three components worked perfectly together. It was a great start to the meal.

Unfortunately the lamb belly did not maintain these standards. The first duet arrived and after two bites I knew this was a non-starter. The cubed belly was vastly overcooked, borderline hard and close to inedible. The server noticed my reaction and saw me push the dish across the table. When I explained, she offered to re-fire and that was a great save. When the replacement arrived, the meat was much better prepared. The belly was accompanied by house made pickle slices and basil leaves, and topped with a sriracha thousand island dressing. The basil and pickles were completely lost under the other two spicy ingredients

The Lettuce Wrap arrived in two paper containers (like those at a hot dog stand at the ballpark), the first contained a large selection of lettuce leaves and the other included two mounds, one meat and the other kimchee. The presentation was incredibly unappetizing, but flavors were over the top fantastic. Take a lettuce leaf, add scoops of the shredded rib meat and a little kimchee, roll and eat. The combination was like none I have eaten in a while. The meat brought spiciness, the kimchee (loaded with shredded carrots) was more sour than spicy and then the sweet crunchiness of the lettuce leaves added the final component. It was delicious.

The staff was scant, the cashier and a couple of runners. Other than the cashier who noticed my “food push” they basically stay to themselves, with zero interaction with the guests. Overall WSK was an interesting adventure. If I were in my 20’s, out with friends I would probably think it was a great inexpensive dinner. Other than the food, the ambiance was lacking, the service was non-existent and it was a get ‘em in, get ‘em out eatery. It has its place as a great quick meal, with great food but you need to know that it is totally different from Saffron.

Borough (MSP) – Delivers Some Great Dishes

Posted on October 26, 2013 by jfoodeats

Located on North Washington at the southeast corner of N. 8th Ave., Borough is pleasing to both the eye and the palate. The interior is beautifully designed with dark woods throughout and leather and plaids cover the chairs and banquettes. The chandeliers include converted graters and antiqued copper shades illuminating the space with a soft and inviting light. Mirrors adorn a tiled wall, a large collage of distressed 8×8 railroad ties cover the far wall with a long highly polished reclaimed wood table under the railroad ties.

On my initial visit I ordered two dishes, the “Pork Belly” for an appetizer and the “Swordfish” for my entrée.

The “Pork Belly” was served with butternut squash, Brussels sprouts, wild rice and maple. The pork belly was two separate preparations in one piece; one side was succulent and delicious with a touch of BBQ sauce, while the other was a little over-salted and not as satisfying. The butternut squash was creamy and delightful and worked perfectly with the crunchy roasted wild rice that sat atop. A couple of shallot “hearts” accompanied the wild rice and they added a slight spice to the sweetness of the squash. The shaved Brussels sprouts were delicious, with great flavor, and offered a slight crunchiness to the dish.

The “Swordfish” was grilled and served with smoked tomato grits, clams, salsa verde and caponata. The two small cubes (about 2-ounces each) of swordfish were cooked to medium-rare, still translucent on the interior. The texture was wonderful, firm, yet soft, and the flavor was mild and complemented every other item on the plate. The ingredient not mentioned on the menu was the centerpiece of the accompaniments, escarole. It delivered a nice little kick of spiciness and when combined with the grape tomatoes and the corn kernels, was delicious. The smoked tomato grits was formed into a small triangle and fried. It was a delicious addition. The caponata added a good level of saltiness. The clams were not necessary; they did not add anything to the dish

Service was fantastic. My server is the benchmark for others in MSP, he knew the menu, was comfortable in making recommendations and if he did not have an opinion of an item that was added that day he was honest. He recommended the swordfish and I was incredibly grateful since it was delicious.

Borough is a great place for some incredibly creative dishes in a very cool atmosphere.

Haute Dish (MSP) – More Mac N’ Cheese Please

Posted on August 1, 2013 by jfoodeats

Almost three years ago I visited and wrote that Haute Dish showed good potential; so it was time to return. Again, after my recent meal where I thought one dish was fantastic and the other was an over-thought disappointment, I believe the “good potential” opinion still stands.

The interior is speakeasy modern with a large portrait at the entrance welcoming the guests. The long bar extends along the right wall and a long row of banquettes along the left with a separate dining area in the rear. Service was excellent. My server was both knowledgeable and opinionated. As much as I wanted to order the General Tso’s Sweetbreads (as it turns out I ordered the sweetbreads at the previous visit), he kept nudging me to the Mac n’ Cheese, which was a great recommendation. I wish he would have steered me away from the burger, but I was pretty determined to give this burger a try.

The “MAC N’ CHEESE” was not your mom’s green box or Velveeta variety. I cannot remember the last time I ordered this comfort food in a restaurant, but I assumed a plated bowl with a heaping mound of steaming pasta, engulfed in sauce and topped with some sprinkled breadcrumbs. What arrived was a nicely plated horizontal interpretation of this classic dish. The jumbo rigatoni shaped pasta was perfectly prepared to al dente and topped with King Crab, celery and truffle oil. The incredibly smooth cheese sauce was primarily Taleggio cheese and it was delightful. There were several chunks of sweet crab that were perfectly prepared. The kitchen then added a little unmentioned ingredient, roe. Each time one burst in my mouth it added a great textural sensation. The celery, scallions and bread crumbs added a little zip and crunch. This rendition of MAC N’ CHEESE was delicious…I may need to begin a search for other great offerings.

When the “FLAVOR COUNTRY BURGER” arrived all I could do was stare. It looked like a culinary totem pole. Granted the menu states “with everything, no temps or substitutions ever!” but this was layer upon layer of toppings. Included in the tiers were pickles, tomato, cheese, mushrooms, onions, bacon with mayo-horseradish…all served on a buttery brioche bun. Accompanying the burger was a small portion of fries. The meat was delicious (although a little over-salted), the kitchen hand formed the meat to retain the looseness of the grind and the flavor was reminiscent of excellent grass fed meat. Unfortunately the toppings were just too many; they overwhelmed the great meat flavor. Each was delicious in its own right (I especially liked the spicy pickles) but there are times when too much is too much and this was one of those occasions. The brioche bun was one of the best I have ever tasted and was a perfect choice for the meat. The fries were horrible. They were dense, almost hard in texture, not from being over- or undercooked, and the kitchen topped the fries with either a paprika or a different red pepper spice, which I did not like at all.

Overall I still believe that Haute Dish has potential but they need to know when to stop. The Mac & Cheese was a beautiful combination of textures and flavors and a brilliant interpretation while the burger was just too much and did not work at all. The fries?…all but a couple went back to the kitchen.

The Pig Ate My Pizza (MSP) – No He Didn’t…I DID

Posted on July 28, 2013 by jfoodeats

I was disappointed when I heard that one of my favorite restaurants, Travail, had closed. This was an incredibly creative group of chefs that consistently amazed me with their talent. But then I discovered that they were just modifying their approach. Of course the normal order of progression is moving from crudos, braises and burgers to pizzas, it is a perfect transition. Happens all the time. I questioned by sanity during the 12 mile drive that took 40 minutes, but my desire to see what this culinary group were cooking far surpassed the movement of Mickey’s hands on my watch.

I sat at the bar and the bartendress pushed the Cider Ham Rules pie pretty hard to all the guests but I first wanted a carnivore’s delight so the first pizza was the Piggie Pie. Normally served with a thick brioche crust, I opted for the thin-crusted alternative. The toppings included large slices of prosciutto, pepperoni and lots of sausage hidden under the cheeses. The flavors were outstanding. Each was delicious on its own with the saltiness and spiciness of the meats perfectly complementing the sweetness of the tomato sauce. Not to be outdone, the chefs at TPAMP used a cheese blend of provolone, parmesan, Asiago, and Gouda (plus one that I forgot) that created an incredibly delicious combination. But the kitchen still had a few tricks and flavors up their sleeves, they finished the pie with a little basil oil and then perked the flavors with a few baby oregano leaves. And let’s not forget the crust. It brought great flavor and texture.

With one down and my hunger not yet fully satisfied I acquiesced and ordered the Cider Ham Rules. Fortunately the restaurant was more filled at this point and the timeframe before #2 arrived was sufficient to regain some internal space. When it arrived, it was not as expected; it was more fully covered than the Piggie Pie. Adorning this pie were compressed apples, a fried apple chip, waffle fries, oyster mushrooms, and various cuts and renditions of pork. As much as I wanted to love this version to the same degree as the first, the sweet-savory combination left the sweet as an “also-ran” component. The flavors of both renditions of the apples were completely lost and the waffle fries were a cute addition but from a taste perspective, not to my liking. The rich, deep flavors of the pulled pork, chunks of pork, hoisin sauce and oyster mushrooms were outstanding and absolutely delicious. I thoroughly enjoyed the savory aspects of this pie, but not as a sweet-savory combo.

The staff and service were still Travail quality perfection. Knowledgeable, friendly, always available for a question and were spot on in each aspect of the service. Minneapolis now has another great pizza joint (the fourth on my list), when four years ago there were none.

The Juicy Lucy @ 5-8 Bar (MSP) is a Big 0-0 for Me

Posted on July 27, 2013 by jfoodeats

OK, maybe it’s me, but I just don’t get it. After several discussions and disagreements in the office on where to enjoy the best Juicy Lucy, I ventured back to 5-8 Club to see if I could be convinced that their burger was a great choice. This may be heresy to some, but this was not a meal that would make me rush back, in fact, it is more a DNR.

Let’s get to the positives. I think the joint is an incredibly friendly neighborhood watering hole. It is separated into two rooms, one with a bar and the other entirely tables, with the walls teeming with relics of the 40s 50s and 60s. I sat as a solo diner amongst single dads taking their young kids out for a bite, elderly couples splitting French fries and soccer moms racing to that open table. I was now firmly ensconced in pure Americana…a smile came to my face.

The waitress arrived, an energetic and incredibly hard-working high school / college teenager working for car money, college money or just entertainment money. She was great. The menu stated that the JL was 8-ounces, a pretty good sized patty, so my order was a JL with bacon and American, some fried onion straws, which I adore, a hot dog and an Arnold Palmer.

The fried onion straws were excellent. A huge mound of thinly sliced, deep-fried onions (enough for multiple guests) was crispy and perfectly salted. They were so good that there was no need to dip in any ketchup.

Good news over…

Now let me be honest about my view on the JL…the patty was just horrible. There is absolutely nothing positive I can say about the meat. First the size…the menu says “8 ounces” and I would be hard pressed to believe it was more than five ounces. Then the kitchen cooks the doneness to greater than super well done, bordering on incinerated, losing all chance that it will retain any juiciness. And the flavor was tasteless. So the burger meat receives the trifecta, three zeros on taste, preparation and size. And the bacon was a perfect complement to the burger, two meager slices of overcooked bacon. On a slightly positive note, I did like the American cheese, really well melted and with just a touch of pungency. The pickles slices were also a positive; the roll was a pretty basic, what was to be expected in a bar.

Now onto the hot dog. For full disclosure, I am a fan of a Kosher, natural casing dog so this was definitely not in my comfort zone. The hot dog was in the same category as the burger; an oversized, badly prepared “Ball Park” imitation; it was barely warm, and also served on a basic package roll. One bite and I was finished.

With so many other choices for great burgers in MSP, I would be hard pressed to place this on a top-25 places to have a burger.

Piccolo (MSP) – Food was Great; Staff was Dispicable Thee

Posted on July 15, 2013 by jfoodeats

I was incredibly excited when I finally secured a reservation at Doug Flicker’s Piccolo Restaurant. I entered with great anticipation for enjoying the creative genius of one of the most highly regarded chefs in the Twin Cities. The restaurant is small by comparison to many in the area, the front room seats approximately 24 guests primarily in banquettes that fill two of the walls. There is a large painting plus a mirror overlooking the area creating a warm, yet open environment.

The menu requires a little explaining. It is broken into five sections, with three choices in each. You can choose the five-course fixed price culinary adventure for $52 (one from each of the sections) or choose from any of the options to create your own individual experience. The portions are incredibly small, borderline Lilliputian; I would guesstimate a few bites would finish each of the dishes. The server does make mention of the size but even with that advanced notice I found them even smaller than I assumed.

I decided on three-courses that included (a) Soft poached duck egg with hazelnuts, smoked bacon, foie gras and pine cone syrup; (b) Dungeness crab “parfait” with hearts of palm, French breakfast radishes, crab butter and sea salt; and (c) Braised pork cheeks with figs, truffles, potato and lardo (different than the on-line menu).

As I waited, the server brought four slices of pumpernickel and some butter that was topped with a touch of sea salt. The bread was room temperature, not warmed prior to delivery, disappointing that such a simple step is missed. The flavors of the bread and butter with the touch of the sea salt were very good.

The duck egg arrived. From a visual point of view it was beautiful, but I was surprised there was no aroma; after one bite I understood. The egg was served at room temperature. I will give them the benefit of the doubt and that was the intent, but when I order a poached egg, I assume it would be served warm. When opened, the egg exuded the creamy yolk, but there was no seasoning at all on the egg; it was a bland, cold, previously poached egg. The hazelnuts were a good complement for both its texture and flavor but the miniature rasher of bacon was the only ingredient that I really enjoyed. This was a badly executed dish.

I was a little concerned about all of the positive press after this introduction, but the next two courses changed my view completely.

The “Parfait” was fantastic. A creamy custard lined the bottom of the jar with several pieces of Dungeness crab sitting atop and then a few slices of hearts of palm and radishes finished the glass-enclosed presentation. The dish was a decadent interpretation of creaminess and flavor. Dungeness is one of my favorite varieties of crab and this was perfectly prepared, moist, with delicious flavor; the chef did this mollusk justice. Not as pleasing was the crab butter and radish combination. I loved the breakfast radishes, it was a first for me, but the crab butter was very off-putting to the palate and reduced the enjoyment.

The “pork cheeks” was delicious. It was not multiple “cheeks,” but a small piece of a single cheek. Sitting next to the cheek was a small cube of potato and sitting atop were two small sections of the fig. All of these items were nestled in a creamy sauce. The combination of these ingredients was divine. The cheek was moist, flavorful, succulent and full of richness. The sweetness of the figs was a perfect complement and the texture of the potato added yet another level. Then the creaminess of the sauce offered and incredibly soothing addition. I only wish it was larger as this was one of the best dishes I have ever tasted. As an aside, I struggled to find the truffles or the lardo, but this was delicious with or without.

Unfortunately the service and staff were the polar opposite to the brilliance of some of the preparations. As much as my server was pleasant, the lightning pace of the meal was unacceptable. The three courses were delivered in less than thirty minutes. There was no time to savor, no time to contemplate, no time to reflect and no time to relax. It was get him in and get him out. I mentioned this to the server, who checked the tickets to confirm my point, and he apologized, stating it was his fault. This was the professional response.

Then my overall dining experience was completely destroyed. When I mentioned this to the manager (he approached the table), instead of a professional response or an offer for a relaxing cup of coffee or dessert, he confronted me, and his final words were, “I will just refund your money so you never have to come back.” His actions were totally uncalled for, entirely unprofessional and completely out of line. There is no reason for me or anyone else to be treated in this manner.

As much as the last two courses were some of the best cuisine I have ever experienced, there are too many great restaurants in the Twin Cities to eat…places who treat their guests with respect, and who understand good customer service. Piccolo’s staff needs some significant training before I would recommend or return.

Eat Street Social (MSP) – Great Potential

Posted on July 13, 2013 by jfoodeats

Located on the north side of West 26^th Street just west of Nicollet Avenue South, Eat Street Social is a very cool and hip restaurant with a good deal of potential. There is limited parking behind the restaurant and if you cannot find a spot in their lot, the parking is difficult. Once inside you are met by an eclectic staff who were extremely friendly and freely offered opinions on their favorite items. Most importantly they did not try to steer you to the most expensive items on the menu.

The interior is very well done with a small dining area in the back right quarter with a small bar, and a large u-shaped bar and dining room with small stage to the left. Through the latter is a patio that contains both a lattice-covered pergola plus additional tables with umbrellas. The chairs are comfortable plastic strapped wrap-around and seat approximately 50 guests.

The server informed me that the night’s Grilled House-Made Sausage was pork, potato and rosemary. The dish was served with whole grain mustard and buttered and grilled slices of baguette. I ordered this for my appetizer plus the Wild Acres Pan Seared Duck Breast with rainbow carrots, white bean puree, sugar snap peas, pea tendrils and topped with lemon plum vinaigrette for my entree.

When the two sausages arrived they looked different from each other. I sliced one (it was the potato version described) and it was delicious with a good spice level and a moderately dense texture. Unfortunately both the potato and the rosemary were overwhelmed by the other bold flavors. From a textural point of view the small dices of potato softened the texture of the sausage. When I sliced into the second link, it contained an abundance of diced tomatoes and no potatoes. The flavor and texture were also very different; a milder rendition from the potato version with a slightly denser texture, not benefiting from the diced potato. I asked both the server and the MOD what type the second was and the former was surprised that there were two varieties and the MOD told me there was only one type of sausage that evening. Sorry but there were two variety. Nonetheless I enjoyed both varieties, especially with a little dab of the whole grain mustard.

The Pan Seared Duck was an interesting dish. It was as if two different dishes were randomly combined. Was this a salad with the duck as the accompaniment or vice versa? The salad was composed of grape tomatoes, sugar peas, roasted garlic, several varieties of baby carrots, onions and chestnuts. The flavors and textures were outstanding, and the addition of the chestnuts was brilliant. The inclusion of the white bean puree was also a great idea; it added an earthy and creamy element. Unfortunately it was over-dressed, which detracted from the enjoyment. This salad, by itself would make for a great vegetarian entrée. The duck was nicely seared, finished to a medium rare and then topped with the lemon plum vinaigrette, which was more lemon than plum. The dressing brought citrusy back-notes to and complemented the richness of the duck meat. Unfortunately my duck breast was tough and the white tendon was still present throughout the breast, creating a difficult cutting and chewing experience. It is rare that I enjoy the salad much more than the protein, and this was one of those times.

Service was delightful. My server was spot on, water glass was constantly topped off and she checked in after the appropriate time. My only comment would be that neither the server nor the MOD knew that there were two different sausages on my plate and neither offered to check with the kitchen. When I discussed my thoughts on the duck with the manager he was extremely pleasant and we had a pleasant conversation about the dish.

Overall this was a very good restaurant with great potential. I would definitely return to try other dishes.

Overall – “Strong 7”

Jfood Eats

Eating and Enjoying

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