Somehow I never noticed this until now, but the menu at Burnt Ends is always rather cryptic. Basically, he only lists the ingredients that he uses in each dish, but he doesn't tell you how he prepares them. So "venison, mint, and cranberry" may turn out to be a bit of a surprise when you realize that the venison was a tartare. Or the "beef marmalade and pickles," which was a slightly sweet beef served on toast.
Moreover, a lot of the things that he lists may require a bit of deciphering. For instance, it was only today that I learned that the dish above was composed of a grissini (read: breadstick) and taramasalata (read: fish roe spread). And a "W.A. Marron and Paprika" was an Australian crayfish, grilled on a fire, and served with a paprika-based sauce on the side. I loved it all. This place is seriously one of the best places in town.
from The Traveling Hungryboy http://ift.tt/1So35p5
Lunch at Burnt Ends Bar & Grill-The Traveling Hungryboy
Jumat, 29 Januari 2016
The Traveling Hungryboy
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