Sycamore: Has a new pork belly appetizer on the dinner menu. It’s braised and served with cabbage and apple slaw and a cider gastrique (I had to look it up myself: “a thick sauce produced by a reduction of vinegar or wine, sugar and usually fruit”). I haven’t tried, but the dish met with approval from someone who would really know.
Wine Cellar and Bistro: Craig Cyr takes plenty of risks with his food, and suffers from some ups and downs as a result. But the upside is high enough to merit return visits as often as possible. An oxtail stew Monday night was served over mashed plantains and with avocado and red onion. Again, a risk, but this one really worked.
Murry’s and the worst “food” item ever after the jump.
Murry’s: Old Reliable just keeps churning out good, conventional food at great prices. Mrs. SME and I had wonderful burgers (beef courtesy of Sho-Me Farms, y’all) and even better fries for $15 yesterday.
Culver’s: Part of my role as intrepid food blogger is making mistakes so you don’t have to. I probably should have known better, but I ordered the fried chipotle cheese curds at Culver’s last week. Under no circumstances – post-apocalyptic subsistence scavenging included – should you eat this chemical swill. Velveeta I can eat from time to time; this not so much resembled food as it did orange, breaded tire shavings. An affront to cheese, science, nature.