Being alone, I didn't get to taste much of the menu, but I enjoyed my meal. I ordered a starter plate of buttermilk-fried chicken necks with kimchi. I think you could call that "Buffalo chicken necks, Korean style." All of the ingredients were sourced.
Warning: Don't order this for one person. It's enough for four. It arrived with the necks stacked in a towering heap. Someone at a nearby table blurted, "What the hell is that?"
I liked the dish, although I found the crispy exterior a bit thick. By the time I gnawed through that, scraping the meat from the neck with my teeth seemed almost superfluous. The kimchi added a novel kick compared to the usual bottled stuff poured over chicken wings. I took a third of the dish home.
As an entree, I ordered a plate of whole grilled sardines. Oh my god. I mean, really. Chef Robert Phalen stuffed the sardines with a mixture of chopped arugula and black garlic. Meyer lemon was also in the mix. The black garlic and lemon provided the characteristic sweet notes you don't ordinarily expect in their plainer versions. Young caper berries and large arugula leaves were also on the plate. You're gonna weep that you're not dining in Malaga.
I couldn't resist the only dessert available, a version of pain au chocolat — toasted, crunchy bread topped with Nutella and lightly preserved strawberries. It was also enough for two — for people at another table. Just right for one in my own case.
The restaurant is now open seven days a week for lunch and dinner. Yesterday's menu ranged all over the place, from grilled veal heart with chimichurri and beef tongue with pesto to fried rabbit and soft shell crabs with field pea salad.
Love pork belly.
Some food just doesn't photograph well, even if it is tasty.
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