obviously the best part of any mussels dish,
was amazing.
My favorite dish of the night followed, a
big, beefy Bolognese that I’m still dreaming
about. Long, buttery noodles piled
high atop a wonderfully savory meat
sauce with ricotta and feta cheese, and
seasoned with rosemary, garlic, onions
and black pepper. I had to stop eating it
in order to leave room for the dishes to
follow, and believe me, it was hard. You’ll
love this if you like pasta.
The cheeseburger with swiss and the
Brussels sprouts were out next. The cheeseburger
was tender and juicy and the bun
held just enough to keep the burger contained,
but was pleasantly soft nonetheless,
a difficult balance to strike. The barbecue
sauce blew me away, and when I asked
what was in it, the chef just shouted, “lots of
bourbon” from the kitchen. Works for me.
And these Brussels sprouts. Does any food
make a turnaround between one’s childhood
52 JANUARY 2 0 1 8
FOOD + DRINK