It's been too long to even remember the last time we had a grown-up, get fancy, date night!
I even spent an extra 10-15 minutes on the trifecta of beautifying: highlighting, contouring and sculpting my face.
I apologize for crappy dusk lighting, I will say that my lip color is my latest lip obsession - UD Revolution lipstick, Jilted with 24/7 Glide-On Lip Pencil, Venom. Yes, review will be coming soon via Miss Omni Media.
We had a lovely meal at the Burritt Room + Tavern in Charlie Palmer's Mystic Hotel, Union Square, SF. It was a languid meal due to a slow kitchen. This wasn't necessarily a deal breaker since our server was delightful, attentive and treated us to a free dessert for waiting patiently.
But the real reason why we weren't too pissed and I wasn't giving the servers and bus boys the business (and the reason why you guys tune into these reviews) were our cocktails:
I had to choose my spirit wisely and I can never go wrong with whisky.
First drink:
Mark Twain
Ingredients:
scotch whisky, ginger honey, lemon and angostura bitters.
And a very proper, delightful and sunny gentleman he was. According to the menu, this recipe was described by Mr. Twain in a letter to his wife, Olivia from London in January, 1874. If I were Olivia I would have been envious. Why are you telling me about this delicious beverage I cannot taste? Are you trying to piss me off?
This is a very refreshing drink that I could easily drink all day - sunny or on a foggy, cold typical SF evening. The ginger honey keeps the mood comfy and rounds out the citrus edges of this drink. A dash of the angostura bitters gives it a subtle herbaceous hint. This is a great drink for those that fear the word
WHISKY in a cocktail. This is the cocktail I'd easily return for.
Contestant #2
Berlinetta
Ingredients: Bourbon, Cynar, Carpano Antica, Price Blood Orange Bitters
Shit. This is the drink you turn to when you had a hard day or you want to look all classy while you are secretly getting faced.
This had a Negroni feel to due to the Cynar bitter used (an Italian liquer). It's composed of 13 plants and herbs, mainly artichoke and it's very bittersweet. Carpano Antica, which is sweet vermouth and the Blood Orange bitters give a very slight sweet component - again, very slight. The bourbon has nowhere to hide. It's full bodied and heavy but a pleasure to drink. This is a pretty advance drink for the bourbon fans. It leans on the herbal side versus sweet. I'd definitely come back for this bad boy. I'd even make sure I had a rough day so I could really, really appreciate this. I would also probably ask for seconds.
And finally:
Rhuby Red:
Ingredients: Bourbon, Burritt Strawberry cordial, lemon, rhubarb, peychaud foam
Okay one word: SWEET. This should have been the drink I started with not follow up a heavy hitter like the Berlinetta. The combination of lemon and rhubarb gives it a bit of a tart quality. This one is definitely for those that like to dip their toes gingerly in the bourbon cocktails. Peychaud foam is made with Peychaud bitters, a lighter, slightly sweeter version of Agostura. It gave a nice floral scent to this cocktail. If I'm in the mood for something fruity, sweet and safe - I'd order this.
Some other highlights:
CHEESE:
How can something so simple look so elegant and taste so wonderfully delicious? Every time I attempt to serve a cheese tray at a party it just ends up messy - half open cheese with the plastic wrapper halfway off. There's a pile of triscuits or water crackers I tried to arrange in a nonchalant way but it just looks like my daughter just poured a box of crackers right on to the cheese board.
And this butter lettuce salad with BACON:
As you can see the bacon phenomenon isn't ending any time soon and I'm thankful for that - well my jeans aren't. This would be the only way I could get my husband to eat a salad, if only he'd like that buttermilk dressing. Ugh, one step at a time.
The Mister and I both agree that we'd love to return to the Burritt Room + Tavern for drinks and maybe the cheese plate at the bar area. Our entrees were good but we weren't totally wowed. I'm willing to give the kitchen another shot, my husband, not so much.
That's okay it just means we get to discover another restaurant on our next date night and I get to spend an extra 15 minutes getting all dolled up again!
No comments:
Post a Comment