Friday dinner Out
We went out for a truly wonderful and indulgent meal on Friday night. A relatively new place on college avenue, Wood Tavern. Wonderful warm atmosphere, fairly loud boisterous crowd of all ages, and scrumptious comfort food that left us so satisfied we barely even glanced at the dessert menu.
We began with the butchers plate which included duck rillettes, goose liver pate, smoked
duck breast and some sort of home-made salami (exact name eluding me right now). A friend was making rillettes a while back - the traditional version with pork. The description did not sound good. But now, after trying this most wonderful duck rillettes, I finally understand. It was heavenly. We spread this on the grilled bread and 2 types of other delicious chewy breads. Mmmm.
For a main course, I decided to stay with the water fowl theme and had roasted duck breast on a bed of mushroom wild rice with pecans, served with carrots which were practically carmelized. Oh, so sweet. Dave asked if the pork chop or the flat iron steak would be a better choice and without hesitation, the waiter said pork chop. It was an enormous double-cut pork chop. Huge. The two of us could have eaten just that and only that and had been more than satisfied. Plus, it was divine. It was served with potatoes, greens, onions, and the crowning achievement they described as bacon-mushroom succotash.
We cleaned our plates, and as I mentioned, had no room for dessert. Sigh. Next time.
We began with the butchers plate which included duck rillettes, goose liver pate, smoked
duck breast and some sort of home-made salami (exact name eluding me right now). A friend was making rillettes a while back - the traditional version with pork. The description did not sound good. But now, after trying this most wonderful duck rillettes, I finally understand. It was heavenly. We spread this on the grilled bread and 2 types of other delicious chewy breads. Mmmm.
For a main course, I decided to stay with the water fowl theme and had roasted duck breast on a bed of mushroom wild rice with pecans, served with carrots which were practically carmelized. Oh, so sweet. Dave asked if the pork chop or the flat iron steak would be a better choice and without hesitation, the waiter said pork chop. It was an enormous double-cut pork chop. Huge. The two of us could have eaten just that and only that and had been more than satisfied. Plus, it was divine. It was served with potatoes, greens, onions, and the crowning achievement they described as bacon-mushroom succotash.
We cleaned our plates, and as I mentioned, had no room for dessert. Sigh. Next time.
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