[luxuriant. decadent. salty.]
A couple of weekends ago, KB needed help moving from Charles Village to Ridgely's Delight, so I lent her the services of my incredible brawn and my spacious '89 Taurus wagon, 'Gold Toro' as she is gallantly dubbed, and we did the damn thing, in the horrible Baltimore summer heat. KB's mom felt bad about it, though, and sent her a check for $100 to offset costs of a UHaul and whatnot. I was repayed for my efforts with a trip to Salt, a new restaurant in Butcher's Hill, just north of Fells Point, which won City Paper's Best New Restaurant award in 2006.
As far as I'm concerned, it's the Best New Restaurant in Robbie's world until another one comes along. It's gotten universally good reviews, except for one bellyaching comment-leaver on AOL CityGuide, and Jason Ambrose, the chef and owner, has done really creative things with his menu. Here's what we had:
[smooth corn satisfaction]
I started with an apertif of Basil Hayden on the rocks. Very few restaurants stock Basil Hayden bourbon, which is very smooth and very strong, behind their bars. Salt earned points for this.
[just tap it in... tape, tape, taperoo...]
Delicious tomato tapenade came with the bread, which was served warm. Nice and springy dough, too.
[dude, we're so stoned... where should we go and eat?]
The Whitecastle-inspired Kobe beef sliders... Super-delicious little burgers with a truffle alioli sauce. Lip-smackin' good.
[mussculer appeal]
Steamed Prince Edward Mussels in white wine sauce (a KB-n-Robbie dining out standard), except these ones had sweet yellow peppers and cherry tomatoes mixed in with its savory, thick, delicious sauce. Mmmmm....
[if you don't believe me, go get them yourself]
Belgian-style thick french fries, served in a cone, with three different sauces -- chipotle honey mustard, malt vinegar, and truffle mayo. Only here's the catch. These babies are fried in duck fat. Effing duck fat, man.
[oh, mama mama mama]
Pork tenderloin so juicy and soft and tender it makes you wanna... *gulp!* ... oh man...
Served with sweet potato haaaaaaaaash
[something's fishy]
Very soft corvina served over a-little-too-sweet shrimp fried rice with mango. This was the weaker entree, and we should have gotten the sea scallops with ratatouille, but whatcha gonna do?
[fourfold sweets]
And dessert -- Triple ice cream cones of cherry, chocolate, and pistachio. "So cute!" adds KB.
3 comments:
totally cute! adds jk. but really, i like the ice cream cones. yum. duck fat= eh, i mean, did they taste different in duck fat??
in the bizarro world, that would be me cavorting around with bloomberg and co. but alas, my ass has been toiling over a bunch of calc II and lab reports. i do occasionally get phone calls/emails from family and friends asking me if, "oh my god, are you the us mag editor???"
but regarding your blog. 4 things:
1) i'd say sarbanes is hot from a distance, not so much close-up.
2) jealous that your gal, radiant in that gosh darn cute photo on the carousel, has moved to ridgely's dee-light. that's such a great area. john and i had been set to buy a house there, but opted not to with the market being as it is. the people there are so damn chill and down for a little pow-wow. YA know.
3)don't know if they've always been in there, but the nuggets of humor that are your captions are a great addition.
4)how do you rate the running of the pigs? haha, i have been planning on going for years but always seem to miss it.
I loooooove the duck fat french fries there. And the Kobe Beef Sliders. Gosh, I miss Baltimore.
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