Well, this post will not have any pictures. I forgot my camera and my cell phone and Pat has a new phone that he hasn’t figured out yet. It’s a shame too. They have a new,very photogenic draft system online and a center of the bar chalk board that has a very colorful beer menu. Complete with original artwork. Indeed a shame. Oh well it is all about the food after all.
If you may or may nor recall they have their own proprietary meat blend for their burgers. A mixture of chuck, sirloin, brisket and short rib. Similar to Bru Burger;if I recall. That was one of the reasons I was insistent on going back. My first try at a burger was a fail. But before the burger I ordered a cup of SOD. Cream of spinach and cheese. Intriguing. Actually it was pretty tasty. A nice light and creamy, cheesy soup with a touch of celery. The spinach was pretty much along for the ride. And they serve little packs of oyster crackers with their soup. Now who can not like oyster crackers?
Well enough of the foreplay ( in the original sense of the word) on to the main event. The Burger. As soon as I got it I cut it in half. First to facilitate the eating of same,and second to confirm it was indeed mid-rare. As soon as I cut my sandwich in two and exposed its moist and bloody insides to the world the rain stopped. The thunder ceased and the clouds parted. Seriously. Well maybe I exaggerate. But it was an excellent sandwich. Their combo of cow cuts was definitely worth the effort. The basic burger is $9 and comes with the usual cold set and choice of side. Cheese is an additional 50 cents. So their prices are in line with other downtown joints.
Pat ordered Four Cheese Pasta. Cavatappi with yellow and white cheddar,provolone and parmesan cheeses. It is served with a side salad for $9. When he ordered it our server asked him if he wanted to add some bacon or shrimp to “spice it up a bit”. A little “up sell” is always appreciated. A tip of the hat to our server. Pat opted for shrimp. He got 5 or 6 nice 21 count shrimp. A thoughtful portion, I thought. I think that up charge was $3.
After we ordered, the co-owner arrived and she appears to enjoy chatting nearly as much as I do. We spent quite awhile talking about some of the menu changes coming up. She told me they were adding a smoked pork loin. Smoked pork,thin sliced on a brioche bun. Makes a return trip mandatory. They have already added 2 salad dressings to the menu. Originally all they offered was an orange vinaigrette. Now they offer a bleu cheese dressing and a Dijon vinaigrette as well. While we were there they debuted a prototype humus plate, for the bosses to try out. It was a healthy dish of home-made humus and an oval plate loaded with accoutrement. Pita,celery,carrot,grapes and onion and tomatoes. It was a good-looking plate.
One more bit of “gossip”. Ember’s has a nice and wide front porch,and they are planning on using it. They have all the permits in order to have outdoor seating. That is always a great draw. They are even planning on having live music on select nights. Now that would make it even more special.