Of course the restaurant is going to put its best foot forward. The menu is available online. A whole leg quarter arrived on a bed of corn pudding that texturally fell somewhere between polenta and creamed corn. The hours are 11 a. February 16, at 2:
All would be combined in a stack cake, with the layers separated by humble ingredients like apple butter. Photo by Phaedra Cook With all that food, there had better be something good to drink with it, and there is. Saturdays and 10 a. Of course the restaurant is going to put its best foot forward. Again, no one is going to accuse this crew of laziness. Photo by Phaedra Cook Posted: Media tastings like this one always have to be taken with a grain of salt. Like with the fritters and duck confit, the food here leans heavily Southern but there are peppery nods here and there to Asia and Mexico. He met his business partner, Ramirez, while they both worked at Liberty Kitchen. The new restaurant is located at West 11th in The Heights, in the little house that was formerly Zelko Bistro. Never say that chef Travis Lenig is lazy. The hours are 11 a. Of course the platings will be picture-perfect. A whole leg quarter arrived on a bed of corn pudding that texturally fell somewhere between polenta and creamed corn. Mondays through Thursdays, 11 a. That said, what Lenig and his staff have put together is an approachable menu that nonetheless seems to take nothing for granted. Those aforementioned scallops arrived on a bed of well-executed risotto livened up with shrimp and crab and richened with chive beurre blanc. Photo by Phaedra Cook I will, however, totally vouch for the duck confit. Roasted beet and goat cheese salad with toasted, spiced Texas pecans, olive oil and sea salt. Photo by Phaedra Cook The first hit to sail out of the kitchen was a lush beet and goat cheese salad that thankfully livened up the ubiquitous motif with gold and red beet chunks hearty enough to require two bites each. February 16, at 2: When a scallop is gorgeous, or duck confit is falling-off-the-bone tender, little more is needed than good companions both at the table and on the plate. These were finished with a chili-honey glaze; exactly what was needed. Unto itself, it was compelling and a remarkable companion for the duck. The menu is available online. Oysters in a crispy cornmeal breading arrived on top of Brussels sprouts that had been shredded so as to get the most possible surface area a toasty brown.
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