July 2, 2012 at 11:16 pm , by Serina Patrick
I promised Patrick the next time I visited The Lawrence I would bring B. A few weeks later I made good on my promise with a Saturday night stop. Unlike my first dinner there, this time the place was packed, buzzing with energy.
Thankfully, there is now a valet service located across the street. I walked into the dimly lit space a few moments before B and spotted Patrick right away, seating the multiple groups that had just arrived. Then, who should appear, but d. How damn appropriate to run into d at Darren and Patrick’s new place, Top Flr’s beautiful cousin The Lawrence. Hugs, kisses, and a confit rabbit recommendation followed.
In an effort to conserve money and calories, we only ordered entrees. B chose the halibut, due in part to its pairing with candy striped beets. I went with d’s confit rabbit recommendation despite its being served with gnocchi. I try to avoid potatoes or anything made with them. However, chef Shane’s gnocchi are unnaturally light, seemingly whipped with air. Unlike most confit, the rabbit was devoid of crispy skin, leaving the meat naked (a rare instance where naked is not good). Garnished with razor thin slices of colorful radish and kumquat, the plate was otherwise beige. The delicate dish was the essence of early Summer. Unfortunately, I’m a Winter menu kind of gal.
B enjoyed her fish dish, although I found my taste unremarkable. That’s why I don’t order halibut with beets. Having skipped appetizers we had plenty of room for dessert and chose the Thai tea creme brulee’. The wide, shallow container allowed for maximum surface to torch, giving it that crunchy, sugary top. We broke through it to discover tapioca pearls within the creamy custard. Awesome!
We concluded our meal with another round of drinks and a smoke with Patrick and their renowned mixologist Eric Simpkins, who I promised I would try one of his hand-crafted cocktails the next time I come in. There I go making promises again….
905 Juniper Street 404-961-7177
You can follow any responses to this entry through the RSS 2.0 feed.