![]() To say that these cocktails were extraordinary would be an understatement-they are quite simply, world-class.Īs we moved into the entree section of the meal, we waded into the wine menu which was well equipped for our arrival. Next up, it was rockstar mixologist, Brian Evans, who tantalized us with more of his over the top creations including the ‘off-menu’ Brown Butter Rum Sazerac (Jamaican Rum, Velvet Falernum, Pimento Dram, Absinthe, Peychaud’s Bitters and Demerara Sugar) and the Lazy Sunday (Rum Blend, Velvet Falernum, Palo Cortado Sherry, Brown Butter, Spiced Apple, Lemon, Bitters). Moving onto the main menu, we eagerly indulged in the Hamachi Crudo (Apples and Pears, Tarragon, Black Olive), the impossibly creamy Roasted Cauliflower Dip (Black Sesame Tahini, Confit Garlic, Lavash Cracker) and the Chicken Liver Mousse (Buckwheat Cracker), all of which kept pace with an extremely elevated level of deliciousness. What’s not to like? Staying within the ‘Snowday’ theme, we then happily snacked on the Soft Pretzels with Beer Cheese (featuring Brooklyn Lager) as we continued to relax into the winter-themed delight. If you are unfamiliar with Raclette, it is a Swiss dish that is also very popular in Savoie (France) based on heating a semi-hard cheese and scraping off (from French: racler) the melted part. ![]() To keep these libations company, we opted for the table-side Raclette (Fingerling Potatoes, Pickled Chilis, Crispy Bacon, Sour Cream, Hot Sauce). After deciding to dine in the Bar Room, enabling us to explore all that their menus have to offer, we started what was to be an epic dining experience on the ‘Snowday’ menu with the unique Czech Point (Bourbon, Aged Cachaca, Czech Spices, Sweet Vermouth, Maple, Angostura Bitters) and Dude, Where’s My Sled? (Pineapple Rum, Poblano Pepper, Nutmeg, Lime, Tiki Bitters).
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