Thursday, June 14th, 2012
Where am I? There,of course! Brookhaven’s new restaurant and pub, catering to foodies and the occasional rock star, is making quite an impression. A fresh, organic menu features several items that are smoked, pickled, or otherwise laboriously manufactured in-house, from the trail mix with bacon (yes indeed!), to the mysteriously light smoked oyster chowder.
Me and B stopped by recently for a laid-back dinner and drinks. We chose seats at the bar. Being her first visit, B was disappointed to discover the barstools do not actually vibrate as I had reported in a previous post….LOL! Proprietor BB was There with his new prized possession, the guitar left to him by the legendary Clarence Clemens who, sadly, passed away last year.
Chef Ryan Hickey was There as well, bringing out an appetizer sampler including his devine smoked trout deviled eggs topped with duck prosciutto and pickled shallots. A small bowl of crab dip was baked until the manchego bubbled on top. Another small bowl contained his stellar smoked oyster chowder, brimming with perfectly diced potatoes, carrots, and bits of bacon.
We munched on a trio of bar snacks….roasted pepitas, smoked almonds, and the best damn trail mix I’ve ever had, made with peanuts, cashews, candied pineapple and bacon, then sprinkled with sesame seeds. BB delivered housemade fried pickles, a dish of crispy greasy goodness. All an excellent compliment to any beer, like our Coronas with lime served in real mugs with salted rims.
Next we tried the artisanal boar sausage and aptly named “mountain man” sausage made with a variety of wild game, including venison. Both were sliced and served with a grainy mustard and garlic aioli for dipping. A salty, caloric, meaty, manly snack.
Still not quite full, we ventured on to the sandwiches. I’ve tried nearly everything on the abbreviated opening menu except the mahi Cubano, recommended by BB and the chef. A thick filet topped with melted gruyere, pickles, garlic aioli and mustard pressed between two halves of a H & F roll tasted like something you would find at a boardwalk fish house in New England. Excellent fries seasoned with rosemary and garlic came with a wonderful dill-spiked dipping sauce.
There was no room for dessert, but alas, it did not matter. Chef asked if we would like to try a Guinness float. Ya think? B and I took turns sucking the thick and frothy concoction through the straws….yum!
Now I’m just waiting on the duck salad. Bring it on!
This pub cuisine is beyond compare,
So grad your friends, I’ll see you There!
305 Brookhaven Avenue 404-949-9677