Here's a pic from their website of the exterior - industrial chic:
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| Photo Credit: Miller Union |
Here's another pic of the interior bar area:
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| Photo Credit: Miller Union |
The concept is this: farm to table ensuring the freshest of ingredients prepared, well, their website explains "simple rustic preparation."
I've got my eye on a few appetizers already:
*sorghum glazed pork belly, smoked cabbage, kumquat & pickled beet
*fried gulf oysters, hot pepper mignonette
*pork, pecan & sunchoke terrine with apricot, house pickled vegetables
And for an entree, this one will fit the bill I think:
*country captain chicken, peanuts, toasted coconut, housemade chutney
Wow! I'm starving already, and I have 3 hours until our reservations!
Oh! Forgot to mention one minor detail - they also are known for their signature drinks. Love the art of mixology (Is that a subtle, sophisticated disguise for "alcoholism?" Mmmm, I'm going with, "No."). Not a gin drinker (don't ask), but this selection (if they'll make it with vodka) sounds like it's got my name all over it:
*Miller Thyme
Miller’s gin, lemon, thyme
Here's a pic from their website (millerunion.com):
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| Photo Credit: Miller Union |
And I'm not a huge bourbon fan but this one sounds like a yummy possibility:
*Broken Maiden
bourbon, blood orange, lemon, ginger, agave
They also have an impressive wine selection.
More after dinner...cannot wait!
UPDATE!
Dinner was fabulous! Loved the atmosphere - it has an industrial look with warm vintage touches such as old books, tortoise shells and other antique decor on shelves. The tables and lighting
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
are simple, rustic and charming.
And the menu and wine lists are glued to wooden clipboards - actually very nice to hold in your hands while perusing your choices.
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| Photo Credit: Cate Bogue |
But let's get to what's really important - the drinks and the food!
We started with a Miller Thyme and the bartender prepared another vodka concoction with vodka, simple syrup, fresh lemon and kumquat. Both were superb, and Doug and I had to fight over them.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
For appetizers, we went with what I had been interested in earlier: the fried oysters with spicy mignonette and the pork belly. Both were outstanding. Unfortunately, the oysters were delivered first, and we plowed into them before remembering to take a picture, so you see only one on the plate! There were probably 10-12 to begin with!
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
I had the country captain. I didn't taste the coconut at all (I was disappointed, but Doug was thrilled), but it was a perfectly prepared chicken served with peanuts and chutney on the side. Loved the homemade chutney! It was a flavor explosion in your mouth!
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| Photo Credit: Cate Bogue |
Doug ordered the housemade pork sausage, heirloom hominy, poached egg, radish & fennel. I'm not much of a sausage lover, but I kept asking for more! It was so delicious!
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| Photo Credit: Cate Bogue |
We were stuffed from the meal so opted out of dessert. But all in all, it was a great meal. The service was efficient, and ambiance was charming. And for a Monday night in March, it was almost a full house at 7PM. We'll be going back for sure.
Next new restaurant possibilities are:
Lunch at Antico or Taqueria del Sol
Abattoir
Restaurant Eugene
Seasons 52
Empire State South
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